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2 pounds chicken breast, cut into chunks
2 tablespoons Thai green curry paste
1 can (14 ounces) coconut milk
1 cup chicken broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, coarsely chopped
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon grated ginger
3 cloves garlic, minced
1 cup bamboo shoots, drained
1/2 cup fresh Thai basil leaves
Juice of 1 lime
Directions
In your slow cooker, combine the chicken, Thai green curry paste, coconut milk, chicken broth, red and yellow bell peppers, onion, fish sauce, brown sugar, ginger, and garlic.
Cover and cook on low for 6 hours or on high for 3 hours, just until the chicken is tender and cooked through.
About 30 minutes before serving, stir in the bamboo shoots. Just before serving, add the fresh Thai basil and lime juice, stirring well to incorporate.
Serve hot over rice or with your choice of sides.
Variations & Tips
For a vegetarian version, you can replace the chicken with tofu or a mix of vegetables like zucchini and eggplant, simmering for less time to keep the veggies from becoming too soft. If you enjoy a spicier curry, increase the amount of Thai green curry paste or add extra fresh chili peppers. For those who like a bit extra texture, throw in a handful of crushed peanuts right before serving for that delightful crunch.
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