Ingredients
For the curry:
- 1 1/3 cups full-fat coconut milk
- 1 1/3 cups 100% mango juice
- 2 teaspoons fresh ginger minced
- 2 tablespoons green curry paste (use less if you don't like heat)
- Pinch of sea salt
- 2 large carrots sliced
- 1 pound boneless, skinless chicken breasts or chicken thighs
- 4 teaspoons tapioca starch
- 2 cups broccoli florets
- 2 red bell peppers cubed
- 1 mango cubed
- Sliced green onion for garnish
- Cilantro for garnish
For the rice:
- 6 cups cauliflower florets
- 4 teaspoons coconut oil
- 4 tablespoons unsweetened coconut flakes
Instructions
- Whisk together the coconut milk, mango juice, ginger, curry, and salt in the bottom of a 7-quart slow cooker. Stir in the sliced carrots.
- Place the chicken breasts in the milk mixture and spoon the sauce over the top. Cover and cook on low until the chicken is tender and cooked through, about 5-6 hours.
- Remove the cooked chicken from the slow cooker, transfer to a plate and cover.
- In a separate small bowl, whisk together the tapioca starch with 8 teaspoons of the sauce from the slow cooker until smooth. Whisk it back into the slow cooker, along with the broccoli and peppers. Cover, turn the heat to high, and cook until the sauce thickens, about 1-1.5 hours.
- While the sauce cooks, place the cauliflower into a large food processor and process until broken down and rice-like.
- Heat the coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium, and cook until the cauliflower is tender, about 2-4 minutes. Set aside.
- Once the sauce is thickened, shred the chicken and stir it back into the slow cooker.
- Divide the cauliflower rice between 4 bowls, followed by the chicken and the cubed mango.
- Garnish with cilantro and green onion.
