There is nothing like coming home to a house that smells like an already cooked dinner, and being able to just sit down after a long day and have a hot meal. That is right up there with finding $10 on the side of the road in my opinion! Herein lies the beauty of the slow cooker, which with a bit of forethought, prep work and the switch of a button, you can have something amazing waiting for you when you walk in the door.
5. Remove chicken and place onto a plate after it has cooked and shred with a fork. Add cornstarch to cold water (to thicken sauce) and then add into the crockpot, along with the ginger. Cook 10 minutes longer.
6. Serve over quinoa/rice blend and garnish with cilantro.
This will make about 6-8 servings in total, with the estimated calorie count for this meal (thanks Kylie!) at about 475kcal per serving. Two-thirds cup of the cooked rice/quinoa mix accounts for approximately 145kcal of the total, so 330kcal for the coconut curry only. You do not miss out on anything with this dinner, as it is packed with tasty goodness, protein, fiber, vitamins and minerals. The spices and herbs more than make up for the lower use of fat in this recipe. Ballin'!