Recipe of Quick Slow cooker curry chicken and vegetables

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The ingredients needed to make Slow cooker curry chicken and vegetables:

1. Take 1 lb. chicken breast, cut in 1 1/2 inches pieces
2. Get 1 can (14.5 oz) coconut milk
3. Take 3 Tbsp. red curry paste
4. Take 3 Tbsp. brown sugar
5. Take lime juice (approx. 2 Tbsp)
6. Take 1 package frozen Asian medley vegetables*

This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. In my books, this Slow Cooker Chicken and Vegetable Curry is a relatively mild curry with no additional spices included in the mix even though it looks hot and spicy. Both Ro-Taro and Ro-Jiro can eat this comfortably without breaking into a sweat. 🙂 Serve it with lots of steamed white rice.

Instructions to make Slow cooker curry chicken and vegetables:

1. Combine coconut milk, red curry paste, sugar and lime juice together in the slow cooker.
2. Add chicken and vegetables* to the slow cooker and stir well to combine. (*If using a medley with broccoli, add vegetables during the last hour of cooking so the broccoli doesn't overcook.)
3. Cook on low for approximately 4 1/2 to 5 hours. Start checking on it after 4 hours to avoid drying out the chicken.
4. Serve over rice. Garnish with lime wedges and/or cilantro, if desired. Add salt to taste to balance out the sweetness if you prefer.

In my books, this Slow Cooker Chicken and Vegetable Curry is a relatively mild curry with no additional spices included in the mix even though it looks hot and spicy. Both Ro-Taro and Ro-Jiro can eat this comfortably without breaking into a sweat. 🙂 Serve it with lots of steamed white rice. Cubed chicken meat slow cooked with potatoes, vegetables and a simple curry mixture. A quick and easy recipe for a chicken vegetable curry. Immediately after stirring in vegetables, dissolve cornstarch into some of the.

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