Crock Pot Thai Red Curry Chicken Recipe

Crock Pot Thai Red Curry Chicken Recipe :-One must not pass up the opportunity to indulge in the flavorful slow cooker supper. The flavour of the chicken and vegetables is infused with an extremely delectable flavour, and this is made possible by the red curry paste, in addition to a few additional aromatics such as ginger and garlic. To add insult to injury, the chicken and vegetables are cooked to exquisite perfection thanks to the power of the slow cooker.

Crock Pot Thai Red Curry Chicken Recipe

ingredients :

• 2 lbs boneless, skinless chicken tenders, cut into 1-inch cubes
• 2 red bell peppers, seeds/core removed and thinly sliced
• 1 yellow onion, halved and thinly sliced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 3 tablespoons coconut aminos
• 2 teaspoons fish sauce
• ¾ cup low-sodium chicken broth
• 2 tablespoons red curry paste
• Zest of ½ lime
• 1 cup unsweetened coconut milk
• 2 tablespoons arrowroot or tapioca flour sub cornstarch
• 2 cups trimmed green beans, cut into 2-inch pieces
• ¼ cup roughly chopped cilantro leaves
• ¼ cup Thai basil leaves, thinly sliced
• Prepared jasmine rice, optional for serving (omit for grain-free; sub cauliflower rice if preferred)
• 1 lime, cut into wedges for serving

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instructions :

1 . slow cooker instructions

1. Blend together the chicken cubes, the bell pepper, the onion, the salt, the pepper, the garlic, the ginger, the coconut aminos, the fish sauce, the broth, the red curry paste, and the lime zest in a slow cooker.
2. Mix thoroughly until everything is incorporated. Cover the pot and cook it on low heat for four to six hours, or until the chicken is soft and cooked all the way through.
3. The coconut milk and tapioca flour should be mixed together in a small bowl using a whisk until they are thoroughly incorporated. The mixture should be slowly poured into the slow cooker while being stirred until it is completely mixed.
4. Add the green bean pieces, cover the pot, and continue cooking on low heat for another twenty to thirty minutes, or until the sauce has thickened and the green beans have reached the desired tenderness.
5. Complete the dish by incorporating the basil and cilantro. Should you so want, serve this dish with a wedge of lime and over rice!

2 . instant pot directions

1. Stir together the chicken cubes, the bell pepper, the onion, the salt, the pepper, the garlic, the ginger, the coconut aminos, the fish sauce, the broth, the red curry paste, and the lime zest in an Instant Pot.
2. Mix thoroughly until everything is incorporated.
3. Fasten the cover to the top of the Instant Pot in a secure manner, making sure that the vent is completely sealed.
4. After pressing the “manual” button, the time should be set to fifteen minutes.
5. Get some distance from the Instant Pot and let it some time to do its job. Make sure to adjust the manual button on your IP to the “high pressure” setting if it does not have one.
6. After the allotted time for cooking has passed, one must manually release the pressure by turning the valve in a cautious manner.
7. The’saute’ function should be activated. The coconut milk and tapioca flour should be mixed together in a small bowl using a whisk until they are thoroughly incorporated.
8. Pour the mixture into the Instant Pot in a slow, steady stream while stirring it until it is completely blended.
9. The green bean pieces should be stirred in, and the sauce should be allowed to simmer with frequent stirring until the green beans are cooked and the sauce has thickened. six to eight minutes.
10. Complete the dish by incorporating the basil and cilantro. Should you so want, serve this dish with a wedge of lime and over rice!

Nutrition:

• Calories: 480kcal, Carbohydrates: 20g, Protein: 53g, Fat: 21g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated
• Fat: 3g, Trans Fat: 0.03g, Cholesterol: 145mg, Sodium: 1363mg, Potassium: 1312mg, Fiber: 5g, Sugar: 7g, Vitamin
• A: 3501IU, Vitamin C: 93mg, Calcium: 71mg, Iron: 3mg

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