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Slow Cooker Thai Chicken Curry

Slow Cooker Thai Chicken Curry
  • Category

    Main Course

  • Cusine

    Thai

What do you need?
How to make?

Ingredients

1 can coconut milk

1/2 cup low-sodium chicken broth

3 Tbsp red curry paste

1 tsp brown sugar

1/2 tsp ground coriander

1/2 tsp ground cumin

1 Tbsp peeled and minced ginger

2 tsp peeled and minced garlic

Salt

1 1/2 lbs boneless, skinless chicken breasts*

1 1/2 cups 1/2-inch thick diced carrots

1/2 small yellow onion

1 stalk lemongrass

1 large red bell pepper

2 Tbsp creamy peanut butter

1 Tbsp fresh lime juice

1 Tbsp fish sauce

1/4 cup chopped cilantro

Cooked jasmine rice or brown rice

1/3 cup chopped unsalted peanuts

Directions

In a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt . Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking. Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used. Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro. Season with a little more salt to taste . Serve warm with rice, sprinkle with peanuts and remaining cilantro.