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1
Heat half of the coconut oil in a large skillet over medium-high heat.
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2
Sprinkle chicken breasts with a generous pinch of salt and add the into the skillet, searing on both sides until they are golden brown but not cooked all the way through.
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3
Transfer chicken to a 4-quart slow cooker.
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4
Add the remaining half of the coconut oil to the skillet, then add the onion and ginger.
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5
Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes.
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6
Add curry paste to the skillet and cook for 1 minute.
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7
Add coconut milk, zest and juice from the lime, fish sauce, and salt.
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8
Heat until bubbly, then remove from heat.
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9
Add chopped zucchini, carrots, and potatoes to the slow cooker.
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10
Pour the curry sauce over the top.
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11
Cook on high for 3-4 hours or low for 5-6 hours.
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12
Remove the chicken from the slow cooker.
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13
(If you can.
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14
It will probably fall apart.)
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15
Shred chicken into large chunks, then return it to the slow cooker to keep warm until serving.
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16
Stir in half of the basil a few minutes before serving.
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17
Reserve the rest as a garnish.
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18
Spoon chicken curry over cauliflower rice, regular rice, or quinoa.
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19
Nats Note: I used 1 tablespoon of red curry paste, and it wasnt spicy at all, which was good for my small children.
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20
If you want some kick, add more curry paste and maybe a fresh Thai chili or some crushed red pepper flakes.
