Slow Cooker Coconut Red Curry Chicken and Vegetables

I’ve been super into the deadening cooker this flavor. I’ve e'er been a fan of it, simply this yr, I tin’t terminate using it! I intend it’s this chili that made me fall inwards love alongside it. And this blood-red curry chicken is another favorite straight off! I love a skilful curry. It’second and so freaking flavorful together with comforting.

This isn’t one of those boring cooker recipes where you take to fix things beforehand and then throw everything in. You literally combine all of the ingredients too turn it on, and that’sec it! So incredibly slow. The only other footstep yous take to do is brand rice or quinoa or any you want to serve it amongst! I’1000 a jasmine or basmati rice daughter, merely quinoa would live then adept here likewise.

There’s also sweet potato inwards the curry which adds a delicious sweetness, but yous could purpose regular potatoes likewise. And actually any veggies you like! Broccoli would live proficient inwards this besides, or even bok choy!

If you similar your green veggies a niggling more crisp, I’d look to add them until it has an 60 minutes or a fiddling less left to cook. But y'all tin can totally throw everything together all like a shot too it’second merely every bit delicious!

I beloved adding lots of lime juice together with cilantro to my curry likewise. Well, allow me rephrase that. I similar adding those things to pretty much everything. Mexican food has my eye, ever.

I too added pomegranate seeds because I tin’t stop adding them to everything during the fall. They’re but also pretty in addition to I beloved the texture!

Easy meals similar this relieve me during the calendar week!

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Slow Cooker Coconut Red Curry Chicken too Vegetables

This deadening cooker coconut crimson curry chicken is then easy too flavorful! It requires no cooking beforehand; only throw everything together and allow it cook!

Course

Main Course

Prep Time twenty minutes

Cook Time two hours thirty minutes

Total Time ii hours 50 minutes

Servings iv

Ingredients

• 
  two
  (xiv ounce) cans low-cal coconut milk (full fat industrial plant hither besides)
  


• 
  iv
  tablespoons
  reddish curry paste
  


• 
  ii
  tablespoons
  soy sauce
  


• 
  ane
  tablespoon
  pure maple syrup
  


• 
  one
  tablespoon
  freshly grated ginger
  


• 
  four
  cloves
  garlic, minced
  


• 
  two
  medium boneless, skinless chicken breasts, cut into i'' chunks
  


• 
  one
  medium sugariness murphy, peeled and diced
  


• 
  ane/2
  of a medium sugariness onion, chopped
  


• 
  ane
  bell pepper (any color), sliced
  


• 
  one
  loving cup
  snowfall peas or sugar snap peas
  


• 
  ii
  cups
  infant spinach
  


• 
  juice of ane lime
  


• 
  one/iv
  loving cup
  cilantro, summation extra for garnish
  


• 
  ii
  scallions, thinly sliced
  


• 
  pomegranate seeds for garnish, optional
  


• 
  rice or quinoa for serving
  

Instructions

1. 
   

   Combine coconut milk, curry glue, soy sauce, maple syrup, ginger, garlic, chicken, sugariness spud, onion, bell pepper, as well as snow peas into a tiresome cooker. Stir to combine. Cook on high for two½ hours, or on low for iv hours.

   
   


2. 
   

   Turn off the deadening cooker as well as stir in the spinach, lime juice, cilantro, together with half of the scallions. Serve over rice or quinoa together with garnish with extra cilantro, scallions, in addition to pomegranate seeds.