Cheryl BurnsSlow Cooker Red Curry Chicken
In The Fresh Meat Case
Slow Cooker Red Curry Chicken
In The Fresh Meat Case
PREP TIME: 5min COOK TIME: 4hr 0min
Serves 4
- 420
Calories - 40g
Protein - 440mg
Sodium - 16g
Sat. Fat - 12g
Sugar 
Ingredients
3 tbsp. red curry paste
1 can coconut milk (14.5 ounces)
1 lime, juiced, plus
1 (16 oz.) bag of frozen Asian vegetable medley
3 tbsp. brown sugar
Optional Toppings:
lime wedges or chopped fresh cilantro for garnish, if desired
cooked rice, if desired
Step 1
Pour
Into a 4 to 5 quart slow cooker, pour in the coconut milk, red curry paste, brown sugar and the juice of one lime. Mix well.
Step 2
Add
Cut the chicken breasts into 1 ½ inch chunks. Add the chicken and the Asian vegetable medley to the slow cooker. Toss well to coat. Cook for 4 hours on High or 6 hours on Low.
Step 3
Serve
Serve Slow Cooker Gang Dang Chicken and Vegetables in bowls with rice and extra lime wedges. Garnish with chopped fresh cilantro, if desired.
TIP
TIP: If using an Asian vegetable medley that contains broccoli, add vegetables the last hour of slow cooking to keep the broccoli from overcooking.
30 MIN
