Slow-Cooker Red Curry Chicken

Name: Slow-Cooker Red Curry Chicken
Prep time: 20 min
Total time: 3 h 20 min
Yield: 6
Ingredients: 2 cups canned unsweetened coconut milk, stirred (to combine the cream and water); 2 tablespoons packed brown sugar; 2 to 3 tablespoons Thai red curry paste; 2 tablespoons fish sauce; 4 boneless skinless chicken thighs (about 1 lb/500 g), cut into 1 1/2-inch cubes; 4 cups broccoli florets; 1 medium red bell pepper, cut into 1-inch pieces; 1 serrano chili, seeded, finely chopped; 2 tablespoons cornstarch; 2 tablespoons water; 1 tablespoon lime juice; 1/3 cup loosely packed Thai or Italian basil leaves, thinly sliced; Steamed white or jasmine rice, if desired

Prep 20 min
Total 3 hr 20 min
Servings 6

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Forget ordering takeout. It’s easier than you think to make this classic Thai dish at home in your slow cooker. Red curry paste and coconut milk give this dish its uniquely complex flavour.

Created May 31, 2018

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Ingredients

2 cups canned unsweetened coconut milk, stirred (to combine the cream and water)
2 tablespoons packed brown sugar
2 to 3 tablespoons Thai red curry paste
2 tablespoons fish sauce
4 boneless skinless chicken thighs (about 1 lb/500 g), cut into 1 1/2-inch cubes
4 cups broccoli florets
1 medium red bell pepper, cut into 1-inch pieces
1 serrano chili, seeded, finely chopped
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon lime juice
1/3 cup loosely packed Thai or Italian basil leaves, thinly sliced
Steamed white or jasmine rice, if desired

Steps

1

Spray 4-quart slow cooker with cooking spray. In slow cooker, beat coconut milk, brown sugar, curry paste and fish sauce with whisk until smooth. Add chicken, broccoli, bell pepper and serrano chili to slow cooker; stir to coat. Cover; cook on Low heat setting 2 hours 45 minutes to 3 hours 30 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F).
2

Use slotted spoon to transfer chicken and vegetables to serving bowl; keep warm.
3

Increase to High heat setting. In small bowl, beat cornstarch and water with whisk until smooth. Beat cornstarch mixture into sauce. Cover; cook about 15 minutes or until thickened. Add lime juice and basil; pour over chicken and vegetables.
4

Serve with steamed white or jasmine rice.

Nutrition Information

290 Calories, 17g Total Fat, 16g Protein, 17g Total Carbs

Nutrition Facts

Serving Size: 6

Calories: 290

Total Fat: 17g

Saturated Fat: 13g

Trans Fat: 0g

Cholesterol: 60mg

Sodium: 740mg

Total Carbs: 17g

Dietary Fiber: 2g

Protein: 16g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.