I love keeping curry pastes on hand for an easy weeknight meal.  If you’ve never tried curry before, this is not the taste you are thinking of!  This green curry is a paste that looks like blended chimichurri (Argentinian green sauce) and is slightly bitter with hints of lime and lemongrass.  In this recipe, the curry adds a little warmth and citrus flavor while the pineapple adds just the right amount of sweetness to balance out the flavors.

Serves: 6-7          4 oz portions

Ingredients:

• 6 chicken breasts, trimmed and cubed
• 2 tbsp avocado oil
• 1 red onion, diced
• 1 green pepper, diced
• 1/2- 13.5oz can full fat coconut milk
• 1- 20oz can pineapple chunks, in juice
• 3 tbsp green curry paste
• 2 tbsp coconut aminos
• 1/4 cup lime juice
• Salt, pepper, granulated garlic and onion for seasoning
• Cilantro, avocado and lime slice for garnish

Instructions:

1. Add the avocado oil to the slow cooker and toss in the cubed chicken breasts
2. Season the chicken and give everything a good stir so the chicken is coated with the oil and spices
3. Toss in the diced red onion and 1/2 can full fat coconut milk
4. Turn on the slow cooker and let cook for about 2 hours
5. Strain pineapple chunks and set aside
6. At about 2 hours, open the lid carefully and stir in the green curry paste, diced green pepper, pineapple chunks (without juice), coconut aminos, and lime juice
7. Cover and simmer on low for about 30 minutes or until the flavors come together
8. Season to taste, squeeze fresh lime juice on top, and serve
9. Garnish with cilantro, a fresh lime and avocado slice.  Enjoy!

Nutrition per serving:  Calories 344   Protein 27g   Fat 14g   Carbs 26g