Slow Cooker Thai Green Chicken Curry
Description
This slow cooker green curry features a flavorful, creamy sauce full of Thai flavors that lifts chicken to new heights in this easy, tantalizing meal.
Ingredients
•
1 (14 ounce) can coconut milk
•
1/2 cup chicken broth
•
2 tablespoons peanut butter
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2 tablespoons brown sugar
•
2 tablespoons fish sauce
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2 tablespoons lime juice
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2 tablespoons Thai green curry paste
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3 cloves garlic, minced
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1 (1 inch) piece fresh ginger, finely chopped
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2 pounds skinless, boneless chicken breasts
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1 onion, chopped
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2 tablespoons cornstarch
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2 tablespoons water
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1/2 cup mixed vegetables, or to taste
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1 green bell pepper, chopped
Directions
1
Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
2
Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
3
Mix cornstarch and water together in a small bowl; set aside.
4
Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue cooking until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during the last 20 minutes to thicken if necessary.