Slow Cooker Thai Green Curry Chicken with Broccoli and Mushrooms
- 2-1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup Thai green curry paste
- 2-1/4 cups coconut milk
- 24 oz broccoli florets (store-bought), or 2 large bunches of broccoli, trimmed, stems peeled, and roughly chopped
- 12 oz mushrooms, sliced
- 3 Tbsp fish sauce
- 1/2 cup brown sugar
- Juice of 1 lime
- 1/2 cup roughly chopped fresh basil leaves
- 2 tsp cornstarch
- This recipe is gluten-free
- Produce
- Basil, fresh leaves (1/2 cup)
- Broccoli florets, store-bought (24 oz)
- Lime, Juice of (1)
- Mushrooms (12 oz)
- Meat
- Chicken breasts, boneless skinless (2 1/2 lbs)
- Canned Goods
- Coconut milk (2 1/4 cups)
- Condiments
- Fish sauce (3 Tbsp)
- Cooking & Baking
- Brown sugar (1/2 cup)
- Cornstarch (2 tsp)
- Pasta & Grains
- Thai green curry paste (1/2 cup)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published February 19, 2012 (12 months ago).
11 people saved this recipe.
