Ingredients for Thai Green Curry For The Crockpot
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons Thai green curry paste
- 2 stalks fresh lemongrass (bruised)
- Chicken Broth
- 1/2 teaspoon fish sauce
- 1 teaspoon brown sugar
- Garlic Cloves
- Fresh Ginger
- Ground Turmeric
- Lime Juice
- 1 pound boneless, skinless chicken breasts
- 1/2 cup frozen peas
- Green Beans
- 1 red bell pepper (sliced)
- 1/4 cup chopped fresh cilantro
- 1 cup broccoli florets
- 1/2 cup bamboo shoots (canned, drained)
- 1/4 teaspoon red pepper flakes
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How to Make Thai Green Curry For The Crockpot
- In a medium bowl, whisk together 1 (13.5 ounce) can full-fat coconut milk and 2 tablespoons Thai green curry paste until smooth.
- Add 1 pound boneless, skinless chicken breasts (or firm tofu for a vegetarian option), 1 red bell pepper (sliced), 1 cup broccoli florets, 1/2 cup bamboo shoots (canned, drained), 1/4 cup chopped fresh cilantro (reserve some for garnish), 2 stalks fresh lemongrass (bruised), 1 teaspoon brown sugar, 1/2 teaspoon fish sauce (or soy sauce for vegetarian), and 1/4 teaspoon red pepper flakes to your slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and vegetables are tender.
- During the last 15 minutes of cooking, stir in 1/2 cup frozen peas.
- Remove the lemongrass stalks before serving. Garnish with the reserved cilantro and serve with steamed rice.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
18g
Fat
51g
Carbs
2g
