Thai Red Curry Chicken
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Serves/Makes: 5
Ready in: 2-5 hrs
- 1 1/2 tablespoon red curry paste
- 1/4 cup chicken broth
- 1 can (14 ounce size) coconut milk
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 pounds skinless, boneless chicken thighs, fat trimmed, cut into bite-sized pieces
- 1 medium onion, halved and thinly sliced
- 1 can (8 ounce size) bamboo shoots, drained
- 1/2 head fresh cauliflower, core removed and broken into florets
- 3/4 pound fresh green beans
- 2 tablespoons thinly sliced fresh basil leaves (optional)
Combine the curry paste, chicken broth, coconut milk, fish sauce, and sugar in the crock pot. Whisk to combine. Place the chicken in the red curry sauce. Sprinkle with the onion slices, bamboo shoots, and cauliflower florets. Stir to coat the ingredients in the curry sauce. Sprinkle the green beans on top of the chicken mixture. Cover the crock pot and cook on low for 4-6 hours or until the chicken is cooked through. Stir the green beans into the curry mixture. Add the sliced basil and serve the Thai red curry chicken while hot over rice or with thin noodles.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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