Slow Cooker Thai Chicken Curry recipe
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Ingredients
- 1 (13.5 ounce) can coconut milk, or to taste 1 teaspoon red curry paste 2 skinless, boneless chicken breasts, diced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 medium yellow onion, chopped 3 cloves garlic, minced 2 ⅔ cups water 1 ⅓ cups uncooked white rice ¼ cup shredded coconut ¼ cup raisins
Nutrition Info
- 571.2 caloriescarbohydrate: 68.2 gcholesterol: 29.3 mgfat: 26 gfiber: 4.8 gprotein: 19.1 gsaturatedFat: 22 gservingSize: -sodium: 75.1 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Thai Chicken Curry
Directions
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Whisk together coconut milk and curry paste in a slow cooker. Add chicken, bell peppers, onion, and garlic.
Cook on Low, stirring halfway, until chicken juices run clear and the vegetables are cooked through, 4 to 5 hours.
Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
Serve chicken curry over cooked rice. Garnish with coconut and raisins.