Slow Cooker Thai Red Curry Chicken

Slow Cooker Thai Red Curry Chicken

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.8
  • Total Fat: 7.5 g
  • Cholesterol: 94.1 mg
  • Sodium: 721.0 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 25.3 g

View full nutritional breakdown of Slow Cooker Thai Red Curry Chicken calories by ingredient
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Introduction

I have been trying to find a *good* recipe for the crockpot for Thai chicken for about a year, and this one finally does it for me! It is a little thinner than Panang, but the flavor is the same. I serve this over jasmine rice. I have been trying to find a *good* recipe for the crockpot for Thai chicken for about a year, and this one finally does it for me! It is a little thinner than Panang, but the flavor is the same. I serve this over jasmine rice.
Number of Servings: 8

Ingredients

    2 lbs boneless skinless chicken thighs cut into bite-size pieces
    1 1/2 Tbs red curry paste - adjust to taste
    1/4 cup fat free chicken broth
    1 can light coconut milk
    3 Tbs fish sauce
    2 Tbs Splenda (sucralose)
    1 medium yellow onion, sliced
    8 oz can bamboo shoots, drained
    1 bag frozen cauliflower florets
    3/4 lb fresh green beans

Directions

Add the curry paste, broth, coconut milk, fish sauce, and sugar to crockpot; whisk well.

Add remaining ingredients (except for green beans) and coat with sauce.

Lay green beans on top.

Cook on low 8 hours; serve over rice.

Makes 8 1cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KHARAHLYN.

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