This recipe was given to me by a friend who said she made it for her family and they enjoyed it thoroughly. My attempt might not have been so successful, as I over did the curry paste and it was almost too spicy to eat!! I enjoyed it regardless, but my parents didn’t share my enthusiasm for hot food… Anyway, this is a great slow cooker or casserole recipe that can be prepared early and left to cook for hours. Slow cooking meat in casseroles results in super tender and juicy meat that falls apart and melts in your mouth. This casserole is full of flavour, veggies (you could add anything you like), gluten and dairy free, could be vegetarian by omitting meat and simple to make, minimal effort or cooking skill required, I promise! Just watch how much curry paste you add!
Free range chicken breast, diced
Canned diced tomatoes
Fresh tomatoes, chopped
Red curry paste (ensure it is preservative free and natural, or make your own)
Baby spinach leaves
1. In a slow cooker add all ingredients except spinach leaves and set to cook for at least 3 or 4 hours. Stir occasionally.
2. Once ready to serve add spinach leaves and stir for a minute until they wilt. Eat whilst hot! :)