Crockpot Thia green curry chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Boneless, skinless chicken things halved 2 lbs or 900 gramsThai green curry paste 2 tbps or 30 mlCan of coconut milk 14 oz or 398 mlCornstarch 2 tbsp or 30 mlFrozen oriental mixed vegetables thawed 4 1\2 cups or 1.1L
Heat large frying pan on medium high. Cook chicken in 2 batches for about 3 minutes per side until browned. Transfer to 5 quart(4 to 5L) slow cooker. Sprinkle with Salt and pepper.
Add curry paste and 1 1/2 cups (375ml) water to same frying pan. Heat and stir scraping any brown bits from bottom of pan, until boiling. Add to slow cooker. Cook, covered on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
Stir coconut milk into corn starch in medium bowl until smooth. Add to chicken mixture. Stir. Add vegetables. Stir, Cook covered on high for about 45 minutes until bubbling. Makes about 7 1/2 cups
Number of Servings: 7
Recipe submitted by SparkPeople user TABOLI.
Add curry paste and 1 1/2 cups (375ml) water to same frying pan. Heat and stir scraping any brown bits from bottom of pan, until boiling. Add to slow cooker. Cook, covered on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
Stir coconut milk into corn starch in medium bowl until smooth. Add to chicken mixture. Stir. Add vegetables. Stir, Cook covered on high for about 45 minutes until bubbling. Makes about 7 1/2 cups
Number of Servings: 7
Recipe submitted by SparkPeople user TABOLI.
Nutritional Info Amount Per Serving
- Calories: 313.3
- Total Fat: 15.7 g
- Cholesterol: 111.6 mg
- Sodium: 396.1 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.6 g
- Protein: 27.5 g
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