In the bottom of a 5 quart (5L) or larger slow cooker, mix together the coconut milk, water, curry paste, turmeric and fine sea salt. Stir in the vegetables. Place the chicken in the centre of the sauce and push down to submerge in the sauce.
Cook on HIGH for 2-3 hours or LOW for 4-5 hours until the chicken is cooked through.
Remove the chicken from the slow cooker and place on a cutting board. Once cool enough to handle, dice into bite sized pieces or shred.
Meanwhile, stir in the lime juice and spinach into the sauce. Cover for a couple of minutes to allow the spinach to wilt.
Return the chicken to the slow cooker, stir and serve.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.