Slow Cooker Thai Red Curry

This easy Slow Cooker Thai Red Curry will give you all the rich, fragrant tastes of Thailand. In a creamy coconut curry sauce, tender chicken and colorful vegetables cook together to make a comforting and filling meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces


• 1 can 14 oz coconut milk


• 1 red bell pepper, sliced


• 1 yellow bell pepper, sliced


• 1 onion, thinly sliced


• 3 tablespoons Thai red curry paste


• 2 tablespoons fish sauce


• 1 tablespoon brown sugar


• 1 tablespoon lime juice


• 1 tablespoon minced ginger


• 2 cloves garlic, minced


• 1 cup chicken broth


• 1 cup sliced mushrooms


• 1 cup snap peas


• Salt and pepper to taste


• Fresh cilantro leaves for garnish


• Cooked rice for serving

Instructions:

Chicken, onion, red and yellow bell peppers, coconut milk, fish sauce, brown sugar, lime juice, ginger, garlic, mushrooms, snap peas, and chicken broth should all be put in a slow cooker

Add pepper and salt

Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours

Remove the lid and cook until the chicken is done and the vegetables are soft

Put it on top of cooked rice and top with fresh cilantro leaves