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Thai Red Curry Chicken

Estimated Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 5

1 Tbsp plus 1 tsp red curry paste
1/4 cup chicken broth
1 14-oz can coconut milk
3 Tbsp fish sauce
2 Tbsp Splenda Granular sweetener
2 lbs skinless, boneless chicken thighs, fat trimmed, cut into bite-sized pieces
1 medium onion, halved and thinly sliced
1 8-oz can bamboo shoots, drained
1/2 head fresh cauliflower, core removed and broken into florets (about 2 cups)
3/4 lb fresh green beans (about 4 cups)
2 Tbsp thinly sliced fresh basil leaves (optional)

In the slow cooker, combine the curry paste, broth, coconut milk, fish sauce, and Splenda; mix well with a whisk. Add chicken, onions, bamboo shoots, and cauliflower; stir to coat ingredients with sauce.

Place green beans on top of mixture and cook on low for 8 hours.

Before serving, stir the green beans into the dish, and add sliced basil, if desired.

Everyday Low-Carb Slow Cooker Cookbook