Thai Red Chicken Curry
Thai Chicken Curry
Sep 12, 2014
Con Poulos; Food styling by Vivian Lui; Prop styling by Marina Malchin
Sweet and spicy, fragrant and savory, this simplified chicken curry is so tasty you'll crave it, but easy enough to make in the slow cooker any night of the week.
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Prep Time: 0 hours 20
Total Time: 6 hours 20
can light coconut milk
2 tbsp. red curry paste
2 tsp. brown sugar
Kosher salt and pepper
small bone-in chicken thighs
small sweet potatoes
bag Success® White or Basmati Rice
1 tsp. lime zest
3 tbsp. lime juice
1 tbsp. low-sodium soy sauce
chopped fresh basil
- In a 5- to 6-quart slow cooker, whisk together the coconut milk, curry paste, brown sugar, and 1/4 teaspoon each salt and pepper. Add the chicken and red pepper and toss to combine.
- Scatter the sweet potatoes over the top and cook, covered, until the chicken is cooked through, 5 to 6 hours on low or 3 to 4 hours on high.
- Twenty minutes before serving, cook the rice according to package directions. Remove and discard the bones from the chicken. Gently fold in the peas, lime zest and juice, and soy sauce and cook until heated through, about 2 minutes. Cut the potatoes into smaller pieces.
- Serve the chicken curry with the rice and sprinkle with basil, if desired.
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Date: 07.12.2018, 10:50 / Views: 45491