Thai Coconut Chicken

Thai Coconut Chicken

1/3 cup low-sodium chicken broth
2-1/2 tablespoons green curry paste (such as Thai Kitchen)
1 tablespoon fish sauce
1 tablespoon brown sugar
1-3/4 pounds boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups cauliflower florets
2 large carrots, sliced
1 large sweet red pepper, chopped
1/2 pound green beans, halved
1 can (14 ounces) coconut milk
12 basil leaves, chopped
3 cups cooked jasmine rice (optional)
1. In a small bowl, stir together broth, 2 tablespoons of the curry paste, the fish sauce and brown sugar; set aside.
2. Sprinkle chicken with salt and pepper. Place chicken in slow cooker with cauliflower and carrots. Pour curry mixture on top and cover. Cook on HIGH for 3 hours or on LOW for 5 hours or until internal temperature of chicken registers 160° on an instant- read thermometer.
3. Add red pepper and green beans to slow cooker for last hour of cook time.
4. Heat coconut milk in a small saucepan over medium-high heat and whisk in remaining curry paste. Add coconut milk mixture and basil leaves to slow cooker for last 15 minutes of cook time. Serve with rice, if desired.
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