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Slow Cooker Thai Red Curry Chicken and Veggies

Course Dinner
Prep Time 15 minutes
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