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
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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.
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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.
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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.
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Serve hot, over brown or white rice, or rolled up in a lettuce leaf.
Serves: 8-10