Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, slow cooker thai green curry chicken. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Slow Cooker Thai Green Curry Chicken is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Slow Cooker Thai Green Curry Chicken is something that I’ve loved my whole life. They are nice and they look wonderful.
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. Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go. Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce. Stir in the peppers, green beans, chilli, and coconut milk.
To get started with this particular recipe, we must first prepare a few components. You can cook slow cooker thai green curry chicken using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Slow Cooker Thai Green Curry Chicken:
- Prepare 2 lbs boneless, skinless chicken breasts or thighs, diced
- Prepare 8 oz frozen spinach, thawed
- Take 8 oz frozen carrots, thawed
- Make ready 1 can (13.5 oz) full fat coconut milk
- Make ready 4-6 tbsp green/red curry paste
- Make ready 1 tbsp lime juice
Heat a tablespoon of oil in a pan and roast the curry paste until aromatic. Deglaze the pan with the chicken stock and add into the slow cooker. Peel and slice the shallots and roughly chop the pepper. Cut the pieces of corn and sugar snap peas in half.
Steps to make Slow Cooker Thai Green Curry Chicken:
- Layer chicken on the bottom of the slow cooker.
- Place the spinach and carrots on top of the chicken.
- In a small bowl, whisk together coconut milk, green/red curry paste, and lime juice.
- Pour the mixture on top of the chicken, spinach, and carrots.
- Cook on low for 6 hours.
- Enjoy!
Peel and slice the shallots and roughly chop the pepper. Cut the pieces of corn and sugar snap peas in half. Place all of this in the slow cooker with the chicken and season with the black pepper and roughly chopped coriander. Put the chicken, onion and red pepper in the slow cooker. Add the curry paste and coconut milk and gently mix.
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