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Thai Green Curry Chicken with Vegetables and Jasmine Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 large carrot, sliced
  • 1 can (14 ounces) coconut milk
  • 3 tablespoons Thai green curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 2 cups cooked jasmine rice, for serving
  • Fresh basil leaves, for garnish

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the sliced bell pepper, broccoli florets, and carrot on top.
  • In a bowl, whisk together the coconut milk, green curry paste, fish sauce, and brown sugar until smooth. Pour the mixture over the chicken and vegetables.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and shreds easily.
  • Stir in the lime juice right before serving. Spoon the curry over bowls of cooked jasmine rice and top with fresh basil leaves.

Notes

For best texture, add the broccoli in the final two hours of cooking if you prefer it to stay a little firm. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of water to loosen the sauce. If you like more heat, stir in an extra teaspoon of curry paste at the end.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl