Thai Coconut Curry Chicken with Broccoli and Peppers
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into chunks
- 1 can (14 ounces) full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large head broccoli, cut into florets
- 2 bell peppers, sliced into strips
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the chicken chunks, coconut milk, red curry paste, diced onion, minced garlic, and grated ginger into the slow cooker. Stir to coat the chicken evenly with the sauce base.
- Cover and cook on low for 5 hours until the chicken is fully tender.
- Add the broccoli florets, bell pepper strips, salt, and black pepper to the slow cooker. Stir gently to combine.
- Continue cooking on low for 1 more hour until the vegetables are tender but still hold their shape.
- Stir in the lime juice right before serving. Top each portion with chopped cilantro.
Notes
Add the broccoli and peppers only in the final hour so they keep some bite instead of turning soft. For a thicker sauce, remove the lid during the last 30 minutes. Leftovers reheat well the next day and taste even better once the flavors have settled. Serve over cauliflower rice or quinoa to keep the meal light and clean.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife