Thai Red Curry Chicken

This recipe comes from the book, The Every Day Low-Carb Slow Cooker Cookbook. I like the recipe. It comes out more like the consistancy of a soup. I serve with brown rice.

1 Tbsp plus 1 tsp red curry paste
1/4 cup halal chicken broth
1 14 ounce can coconut milk
3 Tbsp sugar (I use succanat or rapadura)
2 pounds skinless, boneless chicken thighs,fat trimmed and cut into bit sized pieces
1 medium onion, halved and thinly sliced
1 8 ounce can bamboo shoots drained
1/2 head fresh cauliflower, core removed and broken into florets (about 2 cups)
3/4 pound fresh green beans (about 4 cups)
2 Tbsp thinly sliced fresh basil leaves (optional)

1. In the slow cooker, combine the curry paste, broth, coconut milk, fish sauce, and succanat; mix well with a whisk. Add chicken, onions, bamboo shoots, and cauliflower; stir to coat ingredients with sauce.

2. Place green beans on top of mixture and cook on low for 8 hours.
3. Before serving, stir the green beans into the dish, and add sliced basil, if desired.

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