SLOW-COOKER CHICKEN CURRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
- Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
- Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.
SLOW-COOKER THAI GREEN CURRY RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, thai green curry paste, soy sauce, red bell pepper, green beans, red chili, coconut milk, salt, pepper, oil, rice
Provided by Jordan Ballantine
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
- Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
- Cook on high for 2.5 hours.
- Stir in the peppers, green beans, chilli, and coconut milk.
- Cook for a further 30 minutes.
- Serve over rice.
- Enjoy!
Nutrition Facts : Calories 472 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 2 grams, Protein 38 grams, Sugar 5 grams
SLOW COOKER COCONUT CURRY RECIPE BY TASTY
Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley
Provided by Merle O'Neal
Categories Dinner
Yield 10 servings
Number Of Ingredients 16
Steps:
- Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
- Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
- Serve the curry warm over rice. Garnish with parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams
SLOW COOKER THAI GREEN CHICKEN CURRY
Thai green chicken curry made in the slow cooker. Super easy and versatile!
Provided by nonsensal
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 4h25m
Yield 8
Number Of Ingredients 15
Steps:
- Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
- Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
- Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 13.6 g, Cholesterol 58.8 mg, Fat 14.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 10.4 g, Sodium 433.5 mg, Sugar 5.8 g
SLOW COOKER/CROCK POT THAI CHICKEN CURRY
Make and share this Slow Cooker/Crock Pot Thai Chicken Curry recipe from Food.com.
Provided by Stacey Dee
Categories Curries
Time 5h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
- stir well, ensuring chicken bouillon and sugar is dispersed.
- cook on high for 3 hours or until chicken is thoroughly cooked.
- add fresh vegetables and cook for an additional hour or until vegetables are done.
- add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
- heat until desired temperature or eat immediately.
- serve with white rice or coconut rice.
Nutrition Facts : Calories 577.1, Fat 40.6, SaturatedFat 28.8, Cholesterol 72.6, Sodium 575.4, Carbohydrate 29.4, Fiber 3.7, Sugar 10.9, Protein 30.6
SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN
Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements
Provided by Sonya01
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
- Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
- Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
- Stir in basil. Spoon curry over rice. Serve.
SLOW-COOKER COCONUT CURRY CHICKEN
My husband and I love this slow-cooker coconut curry chicken! It's a breeze to prepare and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place potatoes and onion in a 1-1/2- or 2-qt. slow cooker. In a large skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker. , In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low 4-5 hours, until meat is tender., Serve chicken and sauce with rice; sprinkle with green onions. If desired, garnish with raisins, coconut and peanuts.
Nutrition Facts : Calories 353 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
SLOW COOKER CURRY CHICKEN
This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.
Provided by Juliajewelia
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
- Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g
SLOW-COOKED CURRY CHICKEN
Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. -Helen Toulantis, Wantagh, New York
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
Nutrition Facts : Calories 353 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
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