Crock Pot Red Curry Chicken

  • Yield 4 servings
  • Prep
  • Cook 6-8 hours

Toss dinner in the crockpot for a taste of India ready by the time you get home from work.

Photo Dec 30%2c 4 31 32 PM
The Skinny Fork


1 can of 13.25 oz light coconut milk
1/2 cup reduced sodium chicken broth
2 cups boneless, skinless chicken breast, cubed
1 cup pineapple chunks
1 large tomato cut into wedges
1 8 oz can bamboo shoots, drained
1 red bell pepper, chopped
1-2 jalapeno, seeded and chopped
4-6 ounces red curry paste
1 tablespoon brown sugar
2 tablespoons corn starch
2 tablespoons cold water


  1. Lightly spray the inside of your crock pot with non-stick cooking spray or insert a liner.
  2. Toss all of the ingredients, except for the corn starch and water, into the crock pot.
  3. Cover and cook on high for 4-6 hours or on low for 6-8 hours.
  4. Combine the corn starch and water together and stir until well blended into a slurry.
  5. Pour the corn starch slurry into the crock pot. Cover again and cook for another 20-10 minutes until the sauce has thickened slightly.
  6. Serve hot over brown rice or noodles of your choice.

Recipe Courtesy of Amanda at The Skinny Fork



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