Slow-Cooker Red Curry Chicken

Name: Slow-Cooker Red Curry Chicken
Ingredients: 2 cups canned unsweetened coconut milk, stirred (to combine the cream and water)(from two 14-oz cans); 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), cut into 1 1/2-inch cubes Save $; 4 cups broccoli florets (about 10 oz); 1 medium red bell pepper, cut into 1-inch pieces; 1 serrano chile, 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

Slow-Cooker Red Curry Chicken was pinched from <a href="https://www.tablespoon.com/recipes/slow-cooker-red-curry-chicken/fc895b64-a554-457b-a6a6-f4425ae37255" target="_blank" rel="noopener">www.tablespoon.com.</a>

INGREDIENTS

•

2 cups canned unsweetened coconut milk, stirred (to combine the cream and water)(from two 14-oz cans)

•

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), cut into 1 1/2-inch cubes Save $

•

4 cups broccoli florets (about 10 oz)

•

1 medium red bell pepper, cut into 1-inch pieces

•

1 serrano chile, 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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes