Servings: 6
Equipment
- Slow Cooker
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 Tbsp red curry paste
- 1 onion diced
- 4 garlic cloves minced
- 1 red bell pepper sliced
- 4 cups chicken broth
- 1 Tbsp fish sauce
- ½ tsp salt
- 1 lime juiced Fresh cilantro for garnish
- 14oz can coconut milk
- 1 bunch cilantro chopped
Instructions
- Message red curry paste into chicken and place in slow cooker. Add the diced onion, minced garlic, and sliced red bell pepper to the slow cooker then add the chicken broth, fish sauce, and salt.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
- Remove the chicken from the slow cooker, shred when cool enough to handle and return it to the soup.
- Stir in the coconut milk and lime juice, mix well.
- Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro, and serve warm.
Tried this recipe?Let us know how it was!
Wow—this was an absolute hit! The flavors were bright and balanced, and I couldn’t believe how easy it was to pull together. Definitely going in the weeknight rotation.