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Slow Cooker Red Curry Chicken


Slow Cooker Red Curry Chicken

Slow Cooker Red Curry Chicken

Serves 4

Serves 4

  • 420
  • 40g
  • 440mg
  • 16g
    Sat. Fat
  • 12g
  • Expand

Ingredients 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

Step 1


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 1
Step 2

Step 2

Step 2


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

Step 3


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

TIP: If using an Asian vegetable medley that contains broccoli, add vegetables the last hour of slow cooking to keep the broccoli from overcooking.

Step 3
Ta Da Ta Da

Slow Cooker Red Curry Chicken

Add Your Comment

Rated 4/5 based on 5 customer reviews
Spicy and a bit sweet, this red curry chicken dish has only a few ingredients. Slow cooking gives you a tender, flavor-packed meal. Serves 4

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