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Thai Coconut Curry Chicken with Mixed Vegetables
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 can (14 ounces) full-fat coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 medium onion, thinly sliced
  • 2 medium carrots, peeled and sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 1 cup broccoli florets
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • Juice of 1 lime
  • Cooked white rice, for serving
  • Fresh cilantro, for garnish

Instructions
 

  • Place the chicken pieces, sliced onion, carrot rounds, and red bell pepper strips into the slow cooker.
  • In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, and minced ginger until smooth.
  • Pour the coconut mixture over the chicken and vegetables in the slow cooker. Stir gently to coat everything evenly.
  • Cover and cook on low for 5 hours.
  • Add the broccoli florets and lime juice. Stir, then cover and cook for 1 more hour until the broccoli is tender but still bright.
  • Serve the curry over cooked white rice and sprinkle with fresh cilantro.

Notes

Add the broccoli only in the final hour so it stays a little firm instead of turning mushy. If the sauce seems too thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife, Mixing Bowl