SLOW COOKER CHICKEN CURRY WITH WHITE BEANS AND ZUCCHINI RIBBONS

SLOW COOKER CHICKEN CURRY WITH WHITE BEANS AND ZUCCHINI RIBBONS

INGREDIENTS

1 small zucchini
3 yellow potatoes, cut into small cubes (so it can cook evenly with the chicken)
3 Tbsp Thai curry paste (green or red)
1 (14 oz) can coconut milk
1/3 cup peanut butter
2 Tbsp oyster sauce
2 Tbsp quick-cooking tapioca
1 (14 oz) can white beans, rinsed and
drained
1 tsp lime juice, plus more, if needed
1/2 tsp grated ginger
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
3 boneless, skinless chicken thighs,
trimmed and cut into cubes
Salt and pepper
Peanuts and cilantro, for toppings

DIRECTION

1.  In the bottom of the slow cooker mix together the curry paste, coconut milk, peanut butter, oyster sauce, tapioca, lime juice, ginger, brown sugar, and Worcestershire sauce.  Whisk until fairly smooth.
2.  With vegetable peeler, peel the zucchini skin and then discard.  Then peel the inside portion of the zucchini into long ribbons.  Place the long ribbons of zucchini into the sauce in the slow cooker.
2.  Gently stir in the potatoes, beans and chicken.
3.  Cover and cook on LOW for 4-6 hours.  Remove lid and and gently stir.  Salt and
pepper to taste.  Add additional lime juice, if needed.
4.
Serve over rice or noodles and top with chopped peanut and cilantro.

You Might Also Like:


Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post