Slow-Cooker Red Curry Chicken Recipe - Tablespoon.com

Name: Slow-Cooker Red Curry Chicken Recipe - Tablespoon.com
Total time: 200 min
Ingredients: 2 cups canned unsweetened coconut milk, stirred (to combine the cream and water)(from two 14-oz cans); 2 tablespoons packed brown sugar; 2 to 3 tablespoons Thai red curry paste; 2 tablespoons fish sauce; 4 boneless skinless chicken thighs (about 1 lb), cut into 1 1/2-inch cubes; 4 cups broccoli florets (about 10 oz); 1 medium red bell pepper, cut into 1-inch pieces; 1 serrano chile, seeded, finely chopped; 2 tablespoons cornstarch; 2 tablespoons water; 1 tablespoon lime juice; 1/3 cup loosely packed Thai or Italian basil leaves, thinly sliced; Steamed white or jasmine rice, if desired

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Forget ordering takeout. It’s easier than you think to make this classic Thai dish at home in your slow cooker. Red curry paste and coconut milk give this dish

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Ingredients

2 cups canned unsweetened coconut milk, stirred (to combine the cream and water)(from two 14-oz cans)
2 tablespoons packed brown sugar
2 to 3 tablespoons Thai red curry paste
2 tablespoons fish sauce
4 boneless skinless chicken thighs (about 1 lb), cut into 1 1/2-inch cubes
4 cups broccoli florets (about 10 oz)
1 medium red bell pepper, cut into 1-inch pieces
1 serrano chile, seeded, finely chopped
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon lime juice
1/3 cup loosely packed Thai or Italian basil leaves, thinly sliced
Steamed white or jasmine rice, if desired