You may also like
Categories:
chicken chicken broth coconut milk red Thai curry curry powder brown sugar ginger garlic onion red pepper kale leaves potatoes mushrooms kosher salt fish sauce fresh squeezed lime juice
Viewed: 66 - Published at: 5 years agoIngredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 1/2 cups low-sodium homemade or store bought chicken broth
- 1 (14.5-ounce) can coconut milk
- 1 1/2 tablespoons red Thai curry paste
- 1 tablespoon curry powder
- 2 tablespoons brown sugar
- 1 tablespoon peeled and minced ginger
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 medium onion, chopped (about 1 cup)
- 1 small red pepper, chopped (about 3/4 cup)
- 1 jalapeno, sliced
- 1 1/2 cups tightly packed chopped kale leaves
- 2 small potatoes, such as Yukon Gold, diced
- 4 ounces mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 2 tablespoons fish sauce
- 1/4 cup fresh-squeezed lime juice, plus one reserved lime wedge, divided
Method
- Place chicken, chicken broth, coconut milk, curry paste, curry powder, brown sugar, ginger, garlic, onion, red pepper, jalapeno, kale, potatoes and mushrooms in a slow cooker, along with lime wedge. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover and cook for 6 to 8 hours.
- Discard lime wedge and shred chicken. Add fish sauce and lime juice. Taste and adjust seasonings, if needed. Stir to combine, ladle into bowls and serve.
