A trip to Thailand can be as close as your kitchen when you swap out your traditional white rice for a lower-carb, faux rice dish made with cauliflower. This Slow Cooker Panang Curry recipe is sure to soak up all the savory flavors.
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Slow Cooker Penang Curry with Chicken and Cauliflower Rice Recipe
Serving Size: 3 ounces cooked chicken and ½ cup vegetables
Servings Per Recipe: 4
Panang Chicken Curry:
- 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1-3 teaspoons crushed red pepper flakes (based on desired spiciness)
- 1 medium white or yellow onion, diced3 clove garlic, minced
- 1 lb. boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
- 1 medium sweet potato, peeled, cut into 1-inch cubes OR 1 ½ cups butternut squash, peeled, cut into 1-inch cubes
- 1 ½ cups broccoli florets
- 14.5 oz. canned, diced, no-salt-added tomatoes, undrained
- 6 oz. canned, no-salt-added tomato paste
- 1 cup water
- ¾ cup canned, unsweetened, light coconut milk
- ¼ cup fresh basil leaves, thinly sliced OR 1 tablespoon dried basil
- OPTIONAL: Torn fresh basil, sliced jalapeno, lime wedges
- Cooking spray
- 1 head cauliflower
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped, fresh parsley OR 2 teaspoons dried parsley
Panang Chicken Curry:
In small bowl, combine SPLENDA® No Calorie Sweetener, Granulated, curry powder, cumin, coriander and red pepper flakes. Stir gently and set aside.
Add to slow cooker: onion, garlic, chicken, sweet potato, broccoli, diced tomatoes, tomato paste, water, and coconut milk.
Sprinkle spice mixture and basil over the mixture in the slow cooker.
Cover and cook on low heat for 8 hours or high heat for 4 hours. Gently mix and serve over Cauliflower Rice.
Top with torn fresh basil leaves, sliced jalapeno or lime wedges, if desired.
Cut the cauliflower into florets. In batches, add cauliflower to food processor (or blender) and gently pulse until cauliflower becomes the texture of rice. Be careful not to over-pulse.
Coat large skillet with cooking spray and add cauliflower, salt and pepper. Sautee over medium heat for 5 minutes until cauliflower is tender, stirring occasionally.
Top with chopped parsley.