Slow Cooker Thai Chicken Curry

A healthy slow cooker chicken recipe made with a simple, delicious Thai peanut and coconut milk sauce. Easily adapts to whatever vegetables you have on hand. This version is loaded with creamy butternut squash, red and green bell peppers, and peas for a beautiful, wholesome dish.


2, 14-ounce cans light coconut milk
1 cup low-sodium chicken stock
1/4 cup peanut butter (creamy or crunchy)
3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar (light or dark)
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
3 cups peeled and 1/2-inch cubed butternut squash pieces (about 1 pound)
2 red bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
2 green bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
1 large onion, thinly sliced (about 3 cups)
2 cups frozen peas, thawed
2 tablespoons lime juice (about 1 lime)
Chopped fresh cilantro, for serving
Prepared brown rice, for serving

Click here for the directions.

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