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Crockpot Thai Coconut Curry Chicken (Stage 2)

Creamy, delicious and bursting with flavor! This Thai chicken curry adapts to almost any vegetables!

INGREDIENTS:
  • - 1.5 cans light coconut milk
  • - 3 tbsp green curry paste – Thai Kitchen
  • - 3 tbsp brown sugar
  • - 4 garlic cloves, minced
  • - 2 pounds chicken breast, cut into smaller chunks
  • - 1 medium red bell pepper
  • - 1 medium green bell pepper
  • - 1.5 c. chopped carrots
  • - 1 red onion, sliced
  • - 2 tbsp cornstarch

1. Add the coconut milk, green curry paste, brown sugar, and garlic to the crockpot and mix

2. Add in the chicken, bell peppers, carrots, and onion. Note: If you prefer crunchier vegetables, just add the onion at this step and add the remaining vegetables in step 4.

3. Cook for 4 hours.

4. Whisk together the cornstarch and 2 tbsp water. Add to the crock pot and cook for 30 minutes or until thick.

Prep Time 00:15; Cook Time 04:30; Total Time 04:45; Calories 231; Carbohydrates 15g; Fat 5g; Protein 32g; Serving Size 1 cup; Sodium 243mg; Recipe Yield 8

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  • Mary Middleton

    This is very good! More soupy than I expected so I will try to thicken it up next time I fix it (and there will be a next time). I may also add additional curry paste. I served this with shirataki "rice" (Miracle Rice from Whole Foods...no cal, no carbs!).

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