Slow Cooker Thai Yellow Curry Chicken

Author: Canadian Living

If spicy food is not your thing, reduce the curry paste to 2 tsp or use mild Indian curry paste.

  • Portion size 6 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 8 chicken thighs (with skin and bones)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1 can coconut milk
  • 4 teaspoons Thai yellow curry paste
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1 sweet red pepper chopped
  • 1 cup green bean trimmed
  • 2 tablespoons chopped fresh cilantro

Method

Sprinkle chicken with salt and pepper.

In large skillet, heat oil over medium-high heat; brown chicken, in batches if necessary. Transfer to slow cooker. Drain fat from skillet.

Add onion, garlic and ginger to skillet; cook until onion is softened, about 3 minutes. Add to slow cooker.

In skillet, whisk together coconut milk, curry paste, sugar, fish sauce, lime zest and lime juice; bring to boil, scraping up browned bits. Pour into slow cooker.

Cover and cook on low until juices run clear when chicken is pierced, about 4 hours.

Stir in red pepper and green beans; cook, covered, on high until pepper is tender-crisp, about 10 minutes. Skim off fat. Serve sprinkled with cilantro.

Nutritional facts Per each of 6 servings: about

  • Sodium 606 mg
  • Protein 19 g
  • Calories 413.0
  • Total fat 34 g
  • Potassium 468 mg
  • Cholesterol 83 mg
  • Saturated fat 17 g
  • Total carbohydrate 11 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Thai Yellow Curry Chicken

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