Slow-cooker Thai red curry chicken
Canned unsweetened light coconut milk
13½ fl oz
Red curry paste
2⅓ Tbsp, (7 tsp), divided
½ head(s), medium, broken into small florets
1 pound(s), Yukon gold, scrubbed and cut into 3⁄4-inch chunks
Uncooked sweet potato
1 medium, peeled and cut into 3⁄4-inch chunks
1 item(s), medium, red variety, cut into 3⁄4-inch pieces
2 medium, cut into 1⁄2-inch slices
Uncooked boneless skinless chicken breast
30 oz, 6 (5-oz) breasts
Salted creamy peanut butter
⅓ cup(s), chopped
3 medium, thinly sliced
Roasted salted shelled peanuts
⅛ cup(s), (2 tbsp), chopped
6 item(s), wedges
- In a 4- to 6-quart slow cooker, whisk the coconut milk, 4 tsp of the curry paste, and the salt. Add the cauliflower, potatoes, sweet potato, bell pepper, and carrots and stir to combine.
- Rub 2 tsp of the curry paste all over the chicken. Arrange the chicken on top of the vegetables. Cover and cook until the chicken is cooked through and the vegetables are tender, 2½ to 3 hours on High or 5 to 6 hours on Low.
- Transfer the chicken to a cutting board and cut into bite-size pieces. (Or, using 2 forks, shred the chicken.) Cover and keep warm.
- In a small bowl, stir the peanut butter and the remaining 1 tsp curry paste until smooth, then stir into the slow cooker. Add the chicken, stirring until combined. Transfer to a serving dish. Garnish with the cilantro, scallions, and peanuts. Serve with the lime wedges.
- Per serving: 1½ cups chicken curry and 1 teaspoon peanuts