Ingredients

The following ingredients have 7 Servings
  • 1.5 lbs. boneless skinless chicken breast, cut into 1″ cubes
  • 2 small potatoes, cubed
  • 4 carrots, cut into 1″ chunks
  • 1 red pepper
  • 1/2 red onion, cubed
  • 2 cups low sodium chicken broth
  • 3 tablespoons red curry paste
  • 1 1/2 tablespoons fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 can (13.5 oz.) coconut milk
  • 3 tablespoons arrowroot
  • juice of 1 lime
  • 1/3 cup fresh cilantro
  • 8 oz. snap peas
  • salt to taste

Instruction

  • To a 7 qt Crock Pot add raw chicken, potatoes, carrots, red pepper and red onion.
  • To a medium bowl add chicken broth, red curry paste, fresh ginger and garlic cloves. Whisk to mix everything together.
  • Pour curry mixture into the crock pot. Stir the chicken and vegetables with a spoon so everything is coated with the curry mixture.
  • Cover and cook on HIGH for 3 hours.
  • Remove 3 tablespoons of the liquid from the crockpot and place in a small bowl. Mix with 3 tablespoons of arrowroot and pour the mixture into the crock pot. This will help thicken the sauce.
  • Next add in coconut milk, lime juice, fresh cilantro, and snap peas. Stir to mix everything together. Salt to taste.
  • Cook on HIGH for an additional 30-45 minutes.
  • Serve as is or over a bed of jasmine rice.