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Thai Chicken Curry
This Thai Chicken Curry is made in the slow cooker to give it that slow simmered depth of flavor and you'll love every last bite of it! It cooks for hours in a deliciously seasoned coconuty broth along with fresh veggies, then it's and served with rice to make it a perfectly filling and satisfying meal.
👥 5 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min🔥 Cook: 6h👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
📝 Preparation Steps
1
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 (about 1/4 tsp).
coconut milk1 (14 oz) canred curry paste, (such as Mae Ploy or Thai Kitchen)3 Tbspbrown sugar1 tspSaltcup chopped unsalted peanuts, (for serving)1/3
2
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.
3
Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used.
4
Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
fresh lime juice1 Tbspfish sauce1 Tbsp
5
Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.
Saltcup chopped unsalted peanuts, (for serving)1/3
Nutrition Facts
calories
458 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
517 mg
protein Content
36 g
cholesterol Content
87 mg
carbohydrate Content
15 g
saturated Fat Content
17 g
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