Slow-cooker Thai red curry chicken

Name: Slow-cooker Thai red curry chicken
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 13.5 fl oz Canned unsweetened light coconut milk; 2.333 Tbsp Red curry paste (7 tsp), divided; 1 tsp Table salt; 0.5 head(s), medium Cauliflower broken into small florets; 1 pound(s) Uncooked potato Yukon gold, scrubbed and cut into 3⁄4-inch chunks; 1 medium Uncooked sweet potato peeled and cut into 3⁄4-inch chunks; 1 item(s), medium Bell pepper red variety, cut into 3⁄4-inch pieces; 2 medium Carrots cut into 1⁄2-inch slices; 30 oz Uncooked boneless skinless chicken breast 6 (5-oz) breasts; 2 Tbsp Salted creamy peanut butter; 0.333 cup(s) Cilantro chopped; 3 medium Scallions thinly sliced; 0.125 cup(s) Roasted salted shelled peanuts (2 tbsp), chopped; 6 item(s) Lime wedges

Points®

Total Time

2 hr 45 min

Prep

15 min

Cook

2 hr 30 min

Serves

Difficulty

Easy

Coconut milk and red curry paste may be the flavor backbone of this Thai-inspired recipe, but the star addition is really peanut butter—the dish wouldn’t be the same without its richness and depth of flavor. Fresh touches at the finish line (a garnish of scallions and cilantro, plus a twist of lime) keep the slow-cooked dish from tasting too heavy. Serve with brown rice, if desired.

Ingredients

Canned unsweetened light coconut milk

13½ fl oz

Red curry paste

2⅓ Tbsp, (7 tsp), divided

Table salt

1 tsp

Cauliflower

½ head(s), medium, broken into small florets

Uncooked potato

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

Bell pepper

1 item(s), medium, red variety, cut into 3⁄4-inch pieces

Carrots

2 medium, cut into 1⁄2-inch slices

Uncooked boneless skinless chicken breast

30 oz, 6 (5-oz) breasts

Salted creamy peanut butter

2 Tbsp

Cilantro

⅓ cup(s), chopped

Scallions

3 medium, thinly sliced

Roasted salted shelled peanuts

⅛ cup(s), (2 tbsp), chopped

Lime

6 item(s), wedges

Instructions

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

Slow-cooker Thai red curry chicken

Ingredients

Instructions

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