How To Make Thai Chicken Curry
Filled with Thai spices, this chicken curry is slow-cooked for hours to allow the flavors to fully develop. Serve on top of rice for a truly hearty meal.
Serves:
Ingredients
- 1cancoconut milk,(14 oz)
- ½cuplow-sodium chicken broth
- 3tbspred curry paste,(such as Mae Ploy or Thai Kitchen)
- 1tspbrown sugar
- ½tspground coriander
- ½tspground cumin
- 1tbspginger,peeled and minced
- 2tspgarlic,peeled and minced
- salt
- 1½lbschicken breasts,boneless, skinless
- 1½cupscarrots,½-inch thick diced
- ½smallyellow onion,thinly sliced
- 1stalklemongrass,cut into 4 pieces, outer layer removed
- 1largered bell pepper,cored and sliced into 2-inch strips
- 2tbspcreamy peanut butter
- 1tbspfresh lime juice
- 1tbspfish sauce
- ¼cupcilantro,chopped, divided
- jasmine rice,Cooked, or brown rice, for serving
- ⅓cupunsalted peanuts,chopped, for serving
Instructions
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In a 5 to 7-quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt.
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Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat for about 5 hours until chicken is cooked through and tender, while adding in bell pepper during the last 45 minutes of cooking.
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Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used.
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Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
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Season with a little more salt to taste. Serve warm with rice, sprinkle with peanuts and remaining cilantro.
Nutrition
- Calories: 550.18kcal
- Fat: 39.73g
- Saturated Fat: 21.07g
- Trans Fat: 0.15g
- Monounsaturated Fat: 10.39g
- Polyunsaturated Fat: 5.47g
- Carbohydrates: 16.27g
- Fiber: 3.58g
- Sugar: 5.52g
- Protein: 36.18g
- Cholesterol: 87.97mg
- Sodium: 841.24mg
- Calcium: 79.34mg
- Potassium: 910.86mg
- Iron: 5.68mg
- Vitamin A: 400.76µg
- Vitamin C: 48.46mg
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