Slow Cooker Thai Green Chicken Curry
8 servings
Ingredients
1 (14 ounce) can coconut milk
½ cup chicken broth
2 tablespoons peanut butter
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons Thai green curry paste
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, finely chopped
2 pounds skinless, boneless chicken breasts
1 onion, chopped
2 tablespoons cornstarch
2 tablespoons water
½ cup mixed vegetables, or to taste
1 green bell pepper, chopped
Instructions
Step 1
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. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
Step 2
Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
Step 3
Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.
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