Thai Coconut Chicken
Recipe from Family Circle

Coconut milk plays a starring role in this delicious Thai chicken and vegetable recipe that's prepared in the slow cooker.

Thai Coconut Chicken

by 2  people

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Servings: 6
Prep Time: 10 mins
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  • 1/3  cup 
    low-sodium chicken broth
  • 2 1/2  tablespoons 
    green curry paste (such as Thai Kitchen)
  • 1   tablespoon 
    fish sauce
  • 1   tablespoon 
    brown sugar
  • 1 3/4  pounds 
    boneless, skinless chicken thighs
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    black pepper
  • 3   cups 
    cauliflower florets
  • 2   large 
    carrots, sliced
  • 1   large 
    sweet red pepper, chopped
  • 1/2  pound 
    green beans, halved
  • 1  14  ounce can 
    coconut milk
  • 12   
    basil leaves, chopped
  • 3   cups 
    cooked jasmine rice (optional)
In a small bowl, stir together broth, 2 tablespoons of the curry paste, the fish sauce and brown sugar; set aside.
Sprinkle chicken with salt and pepper. Place chicken in slow cooker with cauliflower and carrots. Pour curry mixture on top and cover. Cook on HIGH for 3 hours or on LOW for 5 hours or until internal temperature of chicken registers 160 degrees on an instant- read thermometer.
Add red pepper and green beans to slow cooker for last hour of cook time.
Heat coconut milk in a small saucepan over medium-high heat and whisk in remaining curry paste. Add coconut milk mixture and basil leaves to slow cooker for last 15 minutes of cook time. Serve with rice, if desired.
Nutrition information
Per Serving: cal. (kcal) 383, Fat, total (g) 25, chol. (mg) 129, sat. fat (g) 14, carb. (g) 15, fiber (g) 5, pro. (g) 30, Percent Daily Values are based on a 2,000 calorie diet
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