Crockpot Chicken Curry
Ingredients
-
1.5
lbs.
boneless skinless chicken breast, cut into 1” cubes
-
2
small
potatoes, cubed
-
4
medium
carrots, cut into 1” chunks
-
1
medium
red pepper
-
½
medium
red onion, cubed
-
2
cups
low sodium chicken broth
-
3
tablespoons
red curry paste
-
1½
tablespoons
fresh ginger, minced
-
3
cloves
garlic, minced
-
1
can (13.5 oz.)
coconut milk
-
3
tablespoons
arrowroot
-
1
medium
lime, juiced
-
⅓
cup
fresh cilantro
-
8
oz.
snap peas
-
to taste
salt
Instructions
- Add raw chicken, potatoes, carrots, red pepper, and red onion to the crockpot.
- In a medium bowl, whisk together chicken broth, red curry paste, fresh ginger, and garlic.
- Pour the curry mixture into the crockpot and stir to coat the chicken and vegetables.
- Cover and cook on HIGH for 3 hours.
- Remove 3 tablespoons of liquid from the crockpot, mix with arrowroot, and return to the crockpot to thicken the sauce.
- Add coconut milk, lime juice, fresh cilantro, and snap peas, then stir to combine and season with salt.
- Cook on HIGH for an additional 30-45 minutes.
- Serve as is or over jasmine rice.
Nutrition Facts (estimated)
Servings
6-8
Calories
314
Total fat
12g
Total carbohydrates
26g
Total protein
26g
Sodium
603mg
Cholesterol
55mg
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