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Low-Carb Coconut Curry Slow Cooker Meal Prep

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 402
Protein 32g
Fat 19g
Carbs 26g
Total Time

Do you want an easy prep and delicious meal? This chicken curry is not only a regular on our meal rotation at home, but it’s also one of the dishes you often make for holidays and special occasions.

With juicy chicken, fresh and tender potatoes, carrots, and colorful bell peppers in a glorious curry-infused coconut sauce, it’s hearty, tasty, and sure to be a crowd favorite.

This coconut curry chicken is easy to make yet packs irresistible flavors. It requires only a small number of ingredients, cooks in one pan, and is done in less than an hour!

You can serve this with steamed rice, but it’s equally delicious when accompanied by mashed potatoes and egg noodles. A crusty bread loaf to dip in the rich curry sauce is another delicious alternative.

Curry chicken is perfect for meal-planning. You can store it in an airtight container or resealable bag and keep in the fridge for up to 3 days or in the freezer for up to 2 months.

There are two ways of cooking this delicious meal. The first one is the slow cooker coconut curry and then the instant pot. The slow cooker coconut method is an Indian-style creamy sauce full of curry and coriander flavor. It requires more time than the instant way though.

The instant method is the best choice if you want to make some curry in a hurry. It is made in an electric pressure cooker. It is a quick and simple dinner recipe for busy weeknights.

It’s not only delicious but also healthy since this dish contains coconut curry sauce. Coconut milk has amazing nutritional benefits because it contains antioxidants that help in maintaining healthy hair and skin. It also prevents heart disease and other illnesses.

If you think this dish will make it into your top favorites, feel free to leave a comment and send us an email. I would love to hear how much you love this dish.

Happy eating, fit foodies!

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Low-Carb Coconut Curry Slow Cooker Meal Prep

Ingredients

Ingredients for 6 servings

  • 1 tablespoon coconut oil
  • 1 tablespoon garlic, minced
  • 2/3 cup (red) onion, diced
  • 1 tablespoon ginger, paste or minced
  • 4 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 3 tablespoons low-sodium tamari or soy sauce
  • 2/3 cup natural peanut butter, smooth or crunchy (I used Simple Truth brand)
  • 1 can (14oz) lite coconut milk (I used Kroger brand Lite Coconut Milk)
  • 2 tablespoons coconut sugar
  • 1 cup carrots, sliced
  • 1 1/4lb raw chicken breast, cut into 1-inch cubes
  • 1/2 cup no salt added veggie broth
  • 1 red bell pepper, chopped into slices
  •  Rice
    • spray olive oil
    • 1 tablespoon garlic, minced
    • 1/2 cup green onion, chopped
    • 2lb raw cauliflower pearls
    • 1/3 cup veggie broth, no salt added
  • 4 cups shredded purple cabbage (optional)
  • Garnish
    • cilantro
    • red pepper
    • lime
    • crushed peanuts (use wisely since they add  calories to the dish)
Steps
  1. Set a nonstick skillet on medium heat, and add coconut oil, garlic, ginger and onion.  Cook for 2 minutes and be careful not to burn the garlic.
  2. Add curry paste and cook for an additional minute.
  3. Add the mixture to a slow cooker, then add rest of the ingredients except for the bell pepper.
  4. Cook on high for 4 hours.  After 3 hours, add the sliced bell pepper (or zucchini, squash or eggplant).
  5. Prepare the cauliflower rice.  Spray the nonstick skillet with olive oil (or coconut oil), then add garlic and green onion.  Cook for 2 minutes, then toss in cauliflower pearls/rice.
  6. Add the veggie stock to the skillet and mix everything together, allowing the steam to cook and soften the cauliflower.
  7. Stir the curry and season to taste with sea salt & pepper.
  8. Garnish and enjoy the curry with cauliflower rice!

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Calories
402
Protein
32g
Fat
19g
Carbs
26g
Sodium
Fiber
9g
Sugar
14g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.