Slow-cooked coconut curried chicken

Directions

1. In saucepan, brown chicken thighs in 1 tablespoon oil.

2. Remove from heat, set aside.

3. In same pan, add coconut milk and Thai green curry paste; stir until incorporated. Set aside

4. In slow cooker, layer onions, garlic, red bell pepper, lemongrass, ginger, hot pepper flakes and salt.

5. Place chicken thighs atop vegetable mixture

6. Pour coconut milk/green curry paste over chicken and vegetable mixture.

7. Cook three hours on low in slow cooker

8. At end of cooking time, add peas, cook 10-15 minutes. Stir in cornstarch mixture. Cook additional 10-15 minutes

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!