Experience amazing flavor with this Slow-Cooker Thai Red Curry Chicken. Ginger, coconut milk and red curry unite in this delicious chicken dish.
What You Need
Original recipe yields 6 servings
2 lb. boneless skinless chicken thigh s
1 onion, chopped
1 Tbsp. minced gingerroot
3 cloves garlic, minced
3 Tbsp. red curry paste
1 can (14 oz.) coconut milk
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. fresh lime juice
1/3 cup chopped fresh cilantro
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Let's Make It
Place chicken in slow cooker sprayed with cooking spray; top with onions, ginger and garlic.
Mix all remaining ingredients except cilantro until blended. Add to slow cooker; stir. Cover with lid.
Cook on LOW 5 to 7 hours (or on HIGH 3 to 5 hours).
Sprinkle with cilantro just before serving.
Serve with hot cooked rice and a tossed green salad. Garnish with lime wedges.
Stir 1/2 cup grape tomatoes into ingredients in slow cooker for the last hour.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.