Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lime juice
Instructions
- Gather all ingredients for smoother cooking.
- Layer chicken breasts at the bottom of the crockpot.
- Sprinkle minced garlic and ginger over the chicken.
- Add chopped vegetables on top of the chicken.
- Pour in coconut milk and chicken broth.
- Stir in red curry paste until well combined; season with salt and pepper.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Shred the chicken about 30 minutes before serving and stir it back into the soup.
- Just before serving, mix in lime juice.
- Serve hot, garnished with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low)
- Category: Main
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg