Slow Cooker Thai Red Curry Chicken and Veggies
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The Defined Dish · by Alex★ 4.7 (36)

Slow Cooker Thai Red Curry Chicken and Veggies

NUTRITION · PER SERVING270M COOK
CAL 23%·PRO 100%
CARBS 27G24% OF CAL
5G FIBER13G SUGAR9G OTHER
FAT 16G31% OF CAL
13G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken and vegetables in a creamy Thai red curry sauce made with coconut milk. Aromatic, mildly spiced, and served over rice. A comforting Thai-inspired slow cooker meal.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 lbs boneless, (skinless chicken tenders, cut into 1-inch cubes)
  • 2 red bell peppers, (seeds/core removed and thinly sliced)
  • 1 yellow onion, (halved and thinly sliced)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 garlic cloves, (minced)
  • 1 teaspoon grated ginger
  • 3 tablespoons coconut aminos
  • 2 teaspoons fish sauce
  • ¾ cup low-sodium chicken broth
  • 2 tablespoons red curry paste
  • Zest of ½ lime
  • 1 cup unsweetened coconut milk
  • 2 tablespoons arrowroot or tapioca flour (sub cornstarch)
  • 2 cups trimmed green beans, (cut into 2-inch pieces)
  • ¼ cup roughly chopped cilantro leaves
  • ¼ cup Thai basil leaves, (thinly sliced)
  • Prepared jasmine rice, (optional for serving (omit for grain-free; sub cauliflower rice if preferred))
  • 1 lime, (cut into wedges for serving)
PREP
—
SODIUM
1488MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.