Description
A flavorful and healthy Thai red curry chicken with vegetables, slow-cooked to perfection in a crockpot.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp Thai red curry paste
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 cup fresh basil leaves
- 1 tbsp lime juice
Instructions
- Place chicken, coconut milk, curry paste, fish sauce, and brown sugar in the crockpot. Stir well.
- Add bell pepper, zucchini, broccoli, onion, and garlic.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in basil and lime juice before serving.
- Serve over rice or quinoa.
Notes
- Adjust curry paste for more or less heat.
- Use full-fat coconut milk for creamier texture.
- Add more vegetables like carrots or snap peas if desired.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Thai