Slow-Cooker Thai Red Curry Chicken
10
Points®
Total time: 2 hr 45 min • Prep: 15 min • Cook: 2 hr 30 min • Serves: 6 • 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
13.5 fl oz
Red curry paste
2.333 Tbsp
Table salt
1 tsp
Cauliflower
0.5 head(s), medium
Uncooked potato(es)
1 pound(s)
Sweet potato(es)
1 medium
Bell pepper(s)
1 item(s), medium
Carrots
2 medium
Uncooked boneless skinless chicken breast
30 oz
Salted creamy peanut butter
2 Tbsp
Cilantro
0.333 cup(s)
Uncooked scallion(s)
3 medium
Roasted salted shelled peanuts
0.125 cup(s)
Lime
6 item(s)
Instructions
1
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.
2
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.
3
Transfer the chicken to a cutting board and cut into bite-size pieces. (Or, using 2 forks, shred the chicken.) Cover and keep warm.
4
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.
5
Per serving: 1½ cups chicken curry and 1 teaspoon peanuts
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