Slow Cooker Thai Chicken Curry

Thai Chicken Curry

This Thai Chicken Curry is madé in thé slow cookér to givé it that slow-simméréd dépth of flavor and you’ll lové évéry last bité of it! It cooks for hours in a  déliciously séasonéd coconut broth along with frésh véggiés, thén it’s sérvéd with ricé to maké it a pérféctly filling and satisfying méal.

Ingrédiénts :
  • 1 (14 oz) can coconut milk
  • 1/2 cup low-sodium chickén broth
  • 3 Tbsp réd curry pasté, such as Maé Ploy or Thai Kitchén
  • 1 tsp brown sugar
  • 1/2 tsp ground coriandér
  • 1/2 tsp ground cumin
  • 1 Tbsp pééléd and mincéd gingér
  • 2 tsp pééléd and mincéd garlic
  • Salt
  • 1 1/2 lbs bonéléss, skinléss chickén bréasts* (3 largé)
  • 1/2 small yéllow onion, thinly slicéd
  • 1 stalk lémongrass, outér layér rémovéd, cut into 4 piécés
  • 2 Tbsp créamy péanut buttér
  • 1 Tbsp frésh limé juicé
  • 1 Tbsp fish saucé
  • 1/4 cup choppéd cilantro, dividéd
  • 1 1/2 cups 1/2-inch thick dicéd carrots (3 médium)
  • 1 largé réd béll péppér, coréd and slicéd into 2-inch strips
  • Cookéd jasminé ricé or brown ricé, for sérving
  • 1/3 cup choppéd unsaltéd péanuts, for sérving

Instructions :
  1. First In a 5 - 7 quart slow cookér stir togéthér coconut milk, chickén broth, réd curry pasté, brown sugar, coriandér, cumin, gingér and garlic. Séason lightly with salt (about 1/4 tsp). 
  2. Add chickén, carrots and onions to slow cookér and submérgé lémongrass in broth. Covér and cook on low héat until chickén is cookéd through and téndér, about 5 hours, whilé adding in béll péppér during last 45 minutés of cooking.
  3. Rémové chickén from slow cookér and lét rést a féw minutés thén shréd. Rémové lémongrass if uséd. 
  4. Stir péanut buttér, limé juicé and fish saucé into mixturé into slow cookér, thén toss in chickén and half of thé cilantro.
  5. Séason with a littlé moré salt to tasté (I néédéd anothér 1/4 tsp). Sérvé warm with ricé, sprinklé with péanuts and rémaining cilantro.
Slow Cooker Thai Chicken Curry

                                             Source >> cookingclassy.com

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