Red Curry Chicken

Red Curry Chicken

  • Cook Time

    3 hours on low

  • servings

    6

  • appliance

    Slow Cooker

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What You'll Need
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, peeled and cut into 1-inch pieces
  • 2 boneless, skinless, chicken breast halves, cut into 1-inch pieces
  • 3 carrots, peeled and cut into 3/4-inch pieces
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • 2 cloves garlic, peeled and sliced
  • 1  14-ounce can light coconut milk
  • 1/2 cup chicken stock
  • 2 tablespoons red curry paste
  • 1 tablespoon cornstarch
  • 1 cup frozen peas
  • 1 tomato, cut into wedges
  • 3 tablespoons fresh cilantro leaves
What To Do
  1. Preheat the slow cooker.
  2. Add the oil and heat over medium.
  3. Cook the onion for about 5 minutes or just until wilted.
  4. Add the chicken and cook for 3 to 5 minutes or until browned on all sides.
  5. Add the carrots, pepper, garlic, and coconut milk to the slow cooker.
  6. In a small bowl, whisk the stock, red curry paste and cornstarch together until smooth.
  7. Pour the curry mixture into the slow cooker.
  8. Set the slow cooker on low for 1 hours.
  9. Add the peas to the slow cooker and cook for another 10 minutes or just until they have heated through.
  10. Spoon some of the chicken in a bowl and top with the tomato wedges and garnish with the cilantro.