November is when I really begin to crave comfort food at the end of the day, something to eat that is both warm and filling as well as being easy to prepare. I usually run after work and to come in from the rain and darkness to a hot shower and this bright slow cooker green curry is an easy shift from one way of feeling vibrantly alive to another. This recipe consists of distinct flavours that exist symbiotically when combined with one another; buttery smooth coconut milk, astringent fresh ginger, sour sweet green curry paste, and sparkling citrus all meld into one delicious base for the chicken and vegetables. This slow cooker green chicken curry is an ideal way to use a finite amount of chicken, 2 breasts stretch to feed 4 people easily with added vegetables and rice or noodles. You could also make this green curry with cubes of firm tofu as well by reducing the cooking time to 4 hours on low. Sweet peppers or cauliflower are both personal favourites for vegetable choices to add but I also like broccoli, green beans, snap or snow peas, asparagus, and zucchini. This recipe freezes very well if you have leftovers, I portion it out into small containers and bring it to work with some brown rice for a lunchtime pick me up on dreary days.

slow cooker green chicken curry:

1 can full fat coconut milk

1 1/2 cups chicken or vegetable stock

1 inch piece of fresh ginger, finely diced or grated

3 cloves of garlic, minced

3 Tbsp. fish sauce

2 Tbsp. brown sugar

1/4 tsp. turmeric

Juice of 1 lime or 1/2 of a lemon (this makes the recipe quite tart so use less if that doesn’t appeal to you)

2-3 large boneless, skinless chicken breasts (the ones I use are most often frozen, but this recipe works just fine if they are thawed)

2 cups of sweet bell peppers, sliced into thin strips or any other single vegetable or combination of vegetables that you might like

Cooked brown rice or rice noodles tossed with sesame oil

Cilantro, loosely torn

1. Whisk together all of the ingredients preceding the chicken in the slow cooker until well combined. Add the chicken breasts and allow to simmer on the low setting for 7-8 hours.

2. Take the cooked chicken from the curry sauce and shred it using 2 forks before adding it back into the slow cooker. Add the vegetables, stir well to combine, and continue to cook for 1 hour.

3. Serve over brown rice or rice noodles with extra lime or lemon slices and a generous scattering of cilantro.

I have such a soft spot for Ladyhawke, her music is such a perfect fusion of an 80s band that almost certainly had neon lasers featured in their album art, Stevie Nicks, and the cool girl you wanted to be friends with in high school. I love her menswear wardrobe and I think it’s awesome how comfortable she looks all the time; plus, it’s fun running music. I like to listen to Ladyhawke when I’m putting together the rest of dinner at the end of a long day and drinking a mug of Moroccan tea.

Ladyhawke – Better Than Sunday