Zutaten für Thai Spiced Chicken And Carrot Stew
- Chicken Breast
- 2 cups chicken broth
- Carrots
- Scallion
- Minced Ginger
- Garlic
- Soy Sauce
- Peanut Sauce
- Sugar
- 1 tablespoon sesame oil
- Salt And Pepper
- Cooked Rice
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Zubereitung von Thai Spiced Chicken And Carrot Stew
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, and cook until browned on all sides.
- In your slow cooker, combine the browned chicken, 1 large onion (chopped), 2 carrots (chopped), 1 red bell pepper (chopped), 1 (14.5 ounce) can diced tomatoes, undrained, 1 (13.5 ounce) can full-fat coconut milk, 2 cups chicken broth, 2 tablespoons Thai red curry paste, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 teaspoon grated ginger, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and tender.
- Stir in 1 tablespoon sesame oil. Season to taste with salt and pepper.
- Serve hot over cooked rice (about 2 cups of cooked rice). Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
16g
Carbs
16g
