Happy Friday friends! January is finally over… was that the longest month ever or is it just me?? While we still have a couple months of snow and winter weather ahead of us, February just has me dreaming of spring and summer šŸ¤© I’m already browsing for the best swimwear, sandals, and bags for warmer weather. We also tried a yummy new recipe this week! It’s a Thai-inspired recipe for the slow cooker, so you get all the warm favors of a curry without all the work. It does involve a lot of different ingredients, but other than that, you basically throw it in the crockpot and let it go!

thai recipe, slow cooker, jaime shrayber, blogger

Photo and recipe credits to: The Defined Dish

We served it over rice, but you could also do cauliflower rice for a low-carb option or just serve as is. This was delicious and something different to add to our rotation during the colder months. Let me know if you try it!

xo, Jaime

Slow Cooker Thai Red Curry Chicken and Veggies

Print Recipe
Cook Time 4 hours
Total Time 4 hours
Servings 4

Ingredients
  

  • 2 pounds boneless, skinless chicken tenders, cut into 1-inch cubes
  • 2 red bell peppers seeds/core removed and thinly sliced
  • 1 yellow onion halved and thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves minced
  • 1 teaspoon grated ginger
  • 3 tablespoons coconut aminos
  • 2 teaspoons fish sauce
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons red curry paste
  • lime zest from half of a lime
  • 1 cup unsweetened coconut milk
  • 2 tablespoons arrowroot or tapioca flour or substitute cornstarch
  • 2 cups trimmed green beans, cut into 2-inch pieces
  • 1/4 cup roughly chopped cilantro leaves
  • 1/4 cup Thai basil leaves, thinly sliced
  • Prepared jasmine rice optional for serving
  • 1 lime cut into wedges for serving

Instructions
 

  • In a slow cooker, combine the cubed chicken, bell pepper, onion, salt, pepper, garlic, ginger, coconut aminos, fish sauce, broth, red curry paste and lime zest. Stir until well combined. Cover and cook on low for 4 to 6 hours, or until the chicken is cooked through and tender.
  • In a small bowl, whisk together the coconut milk and tapioca flour until well combined. While stirring, slowly pour the mixture into the crockpot until well combined.
  • Stir in the green bean pieces, cover and continue to cook on low until the sauce thickens and the green beans are tender, 20 to 30 more minutes.
  • To finish, stir in the cilantro and basil. Serve over rice, if desired, and with a wedge of lime!

Notes

Recipes credits to: The Defined Dish