Thai Red Curry Chicken

Yield: 8 servings

Ingredients

• 1½ tablespoons red curry paste (more if you like a little heat)
• 1 (10-ounce) can diced tomatoes, drained
• 1 (14-ounce) can low-fat, light coconut milk
• 3 tablespoons fish sauce
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1½ tablespoons curry powder
• ½ teaspoon cayenne pepper
• 2 pounds skinless, boneless chicken thighs or breasts, fat trimmed, cut into large dice
• 1 medium onion, diced
• 1 (8-ounce) can bamboo shoots, drained
• ½ head fresh cauliflower, core removed and broken into florets
• ¾ pound fresh green beans
• 2 tablespoons fresh chopped cilantro
• 4 green onions, thinly sliced
• 2 teaspoons lemon juice
• Salt and pepper to taste

Procedure

1. In a slow cooker crock, combine the curry paste, tomatoes, coconut milk, fish sauce, and spices. Mix well with a whisk.
2. Add chicken, onions, bamboo shoots, and stir to coat ingredients with sauce.
3. Place cauliflower on top of ingredients.
4. Cook on low for 8 hours or on high for 4.
5. Before serving, stir in the green beans, lemon juice, and cilantro, and let simmer for 20 minutes.
6. Stir in green onions and serve with rice or pasta.

Credit

Recipe by AccentHealth Chef Donna Brousseau.