Ingredient:
2 cups canned unsweetened coconut milk, stirred (to combine the cream and water)(from two 14-oz cans)
2 tbsp packed brown sugar
2 to 3 tablespoons Thai red curry paste
2 tbsp fish sauce
4 boneless skinless chicken thighs (about 1 lb), cut into 1 1/2-inch cubes
4 cups broccoli florets (about 10 oz)
1 medium red bell pepper, cut into 1-inch pieces
1 serrano chile, seeded, finely chopped
2 tbsp cornstarch
2 tbsp water
1 tbsp lime juice
1/3 cup loosely packed Thai or Italian basil leaves, thinly sliced
Steamed white or jasmine rice, if desired
Method:
Spray 4-quart slow cooker with cooking spray. In slow cooker, beat coconut milk, brown sugar, curry paste and fish sauce with whisk until smooth. Add chicken, broccoli, bell pepper and serrano chile to slow cooker; stir to coat. Cover; cook on Low heat setting 2 hours 45 minutes to 3 hours 30 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F).
Use slotted spoon to transfer chicken and vegetables to serving bowl; keep warm.
Increase to High heat setting. In small bowl, beat cornstarch and water with whisk until smooth. Beat cornstarch mixture into sauce. Cover; cook about 15 minutes or until thickened. Add lime juice and basil; pour over chicken and vegetables.
Serve with steamed white or jasmine rice.
2 cups canned unsweetened coconut milk, stirred (to combine the cream and water)(from two 14-oz cans)
2 tbsp packed brown sugar
2 to 3 tablespoons Thai red curry paste
2 tbsp fish sauce
4 boneless skinless chicken thighs (about 1 lb), cut into 1 1/2-inch cubes
4 cups broccoli florets (about 10 oz)
1 medium red bell pepper, cut into 1-inch pieces
1 serrano chile, seeded, finely chopped
2 tbsp cornstarch
2 tbsp water
1 tbsp lime juice
1/3 cup loosely packed Thai or Italian basil leaves, thinly sliced
Steamed white or jasmine rice, if desired
Method:
Spray 4-quart slow cooker with cooking spray. In slow cooker, beat coconut milk, brown sugar, curry paste and fish sauce with whisk until smooth. Add chicken, broccoli, bell pepper and serrano chile to slow cooker; stir to coat. Cover; cook on Low heat setting 2 hours 45 minutes to 3 hours 30 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F).
Use slotted spoon to transfer chicken and vegetables to serving bowl; keep warm.
Increase to High heat setting. In small bowl, beat cornstarch and water with whisk until smooth. Beat cornstarch mixture into sauce. Cover; cook about 15 minutes or until thickened. Add lime juice and basil; pour over chicken and vegetables.
Serve with steamed white or jasmine rice.
