Lubsyb's shared items
Slow Cooker Thai Green Curry
Chicken, Slow Cooker, Thai
Ingredients
2-1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup Thai green curry paste
2-1/4 cups coconut milk
24 oz broccoli florets (store-bought), or 2 large bunches of broccoli, trimmed, stems peeled, and roughly chopped
12 oz mushrooms, sliced (I use cremini or baby bella)
3 Tbsp fish sauce
1/2 cup brown sugar
Juice of 1 lime
1/2 cup roughly chopped fresh basil leaves
2 tsp cornstarch
Directions
2-1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup Thai green curry paste
2-1/4 cups coconut milk
24 oz broccoli florets (store-bought), or 2 large bunches of broccoli, trimmed, stems peeled, and roughly chopped
12 oz mushrooms, sliced (I use cremini or baby bella)
3 Tbsp fish sauce
1/2 cup brown sugar
Juice of 1 lime
1/2 cup roughly chopped fresh basil leaves
2 tsp cornstarch
Directions
- In a 6- or 7-quart slow cooker, place the chicken, curry paste and coconut milk. Stir to combine. Cook on LOW for 4 hours.
- Turn the cooker to HIGH, and add the broccoli and mushrooms (the cooker will seem very full, but the vegetables will cook down quickly). In a small measuring cup, whisk together the fish sauce, sugar and lime juice, and add this mixture to the slow cooker.
- Cook for 30 minutes, then uncover and cook for 30 minutes more. Stir in the basil. In a small measuring cup, whisk the cornstarch with 2 tablespoons of water, and add this mixture to the slow cooker. Stir, and cook for an additional 15-30 minutes, until the liquid has thickened slightly.
- Serve hot, over brown or white rice, or rolled up in a lettuce leaf.