Thai food with a bright burst of color isn’t something you’d normally associate with a slow cooker. But this Thai Green Chicken Curry comes together quickly and has plenty of healthy veggies. You control how spicy it is (more curry means more heat). Just pop it in a bowl with rice, and you’ve got a complete meal—no takeout menu required.
2 pounds boneless skinless chicken breast, cut into 2-inch pieces
1 tablespoon green curry paste (more to taste if you like it really spicy)
5 cloves of garlic, chopped (2 Tablespoons)
2 Tablespoons peeled, chopped fresh ginger
1 Tablespoon fish sauce
1 Tablespoon soy sauce
1 Tablespoon sugar
2 large shallots, peeled and cut into 1-inch pieces
1 red bell pepper, seeded and cut into strips
2 carrots, peeled and sliced in 1/2-inch slices on the diagonal
1/2 pound green beans, trimmed and cut in half
1 1/2 cups chicken broth
1 (15 ounce) can coconut milk
1/4 cup chopped cilantro
2 limes, cut into wedges
- To the bowl of the slow cooker add the chicken,curry paste, garlic, ginger, fish sauce, soy sauce, sugar, shallots, peppers, carrots and chicken broth and turn on high for 4 hours.
- In the last hour of cooking add the green beans and coconut milk and stir to combine.
- Serve with steamed white rice. Garnish with cilantro and lime wedge
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