Lunch: Thai Chicken Curry

Recipe by Woman's Day Kitchen Sweet and spicy, fragrant and savory, this simplified chicken curry is so tasty you'll crave it, but easy enough to make in the slow cooker any night of the week.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Thai Chicken Curry

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 can light coconut milk
2 tbsp. red curry paste
2 tsp. brown sugar
Kosher salt and pepper
8 small bone-in chicken thighs
1 red pepper
2 small sweet potatoes
2 bag Success® White or Basmati Rice
1 c. frozen peas
1 tsp. lime zest
3 tbsp. lime juice
1 tbsp. low-sodium soy sauce
chopped fresh basil

Instructions

In a 5- to 6-quart slow cooker, whisk together the coconut milk, curry paste, brown sugar, and 1/4 teaspoon each salt and pepper. Add the chicken and red pepper and toss to combine.
Scatter the sweet potatoes over the top and cook, covered, until the chicken is cooked through, 5 to 6 hours on low or 3 to 4 hours on high.
Twenty minutes before serving, cook the rice according to package directions. Remove and discard the bones from the chicken. Gently fold in the peas, lime zest and juice, and soy sauce and cook until heated through, about 2 minutes. Cut the potatoes into smaller pieces.
Serve the chicken curry with the rice and sprinkle with basil, if desired.

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