Slow Cooker Thai Green Curry
This Thai green curry recipe is the perfect slow cooker dish. It is an easy gluten-free dinner that tastes better then take out.
Equipment
- knives
Ingredients
- 4 tbsp green curry paste
- 1 small onion, chopped
- 1 1/2 cups jicama, chopped
- 1 1/2 cups carrots, chopped
- 6 pieces of lemongrass, about 1 1/2 inches each
- 5 dried lime leaves
- 2 tsp fish sauce
- 1 red pepper, chopped
- 2 boneless chicken breasts, chopped into bite sized pieces
- 3 cups coconut milk
- 2 cups vegetable broth
- Optional(chopped green and red Thai chilies)
- Cooked vermicelli noodles
- Fresh basil and cilantro
Instructions
- This makes 4 servings.
- Plug in slow cooker.
- Choose “schedule meal” then “food” and press soup.
- Choose “half pot”
- Use “hour/ minute” buttons to select time they you would like soup to be done.
- Press start.
- Add all ingredients to the slow cooker and stir well with a wooden spoon.
- Place lid on slow cooker.
- To serve divide vermicelli noodles to each bowl.
- Ladle curry on top.
- Cut up some fresh basil and cilantro and sprinkle on each bowl.
- Enjoy!
Tried this recipe?Let us know how it was!