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
- 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
MethodSprinkle 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
- Iron 25.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 12.0
- Vitamin C 65.0