Slow Cooker Thai Red Curry Chicken and Veggies: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 0 hours
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 1 can (13.5 oz) coconut milk
– 3 tablespoons Thai red curry paste
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 tablespoon lime juice
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– Fresh cilantro, for garnish
– Cooked rice or quinoa, for serving
Instructions
Follow these simple steps to create your Slow Cooker Thai Red Curry Chicken and Veggies:
1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and place them in the slow cooker.
2. Add Vegetables: Add the mixed vegetables on top of the chicken.
3. Make the Sauce: In a bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, lime juice, garlic, and ginger until well combined.
4. Combine Ingredients: Pour the sauce over the chicken and vegetables, ensuring everything is well coated.
5. Set the Slow Cooker: Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours.
6. Check for Doneness: About 30 minutes before serving, check if the chicken is cooked through and tender.
7. Garnish: Once done, serve the curry over cooked rice or quinoa and sprinkle with fresh cilantro.
8. Taste and Adjust: Adjust seasoning if necessary, adding more lime juice or fish sauce for extra flavor.
This comprehensive guide will help you produce a stunning dish that warms both the stomach and the heart.
Nutrition
- Serving Size: 4-6 portions
- Calories: 360 kcal
- Fat: 23g
- Protein: 25g