Crockpot or instapot chicken green curry
Minimal prep time required to make this creamy chicken or shrimp curry in your crockpot. Serve over rice or quinoa. Try with your choice of veggies such as broccoli, napa cabbage, bok choy, green beans, etc. Can also use yellow or red curry paste if you like those flavors more.
Equipment
Ingredients
- 1.25 lb chicken breasts or shrimp, defrosted
- 2 tbsp Thai green curry paste to taste
- 2 tbsp soy sauce
- 3 cups bell pepper sliced
- 1 cup green beans
- 15 oz coconut milk 1 can
- salt, pepper & cilantro to taste
Instructions
- Chop up the bell peppers into slices. Dice the chicken.
- Add all of the ingredients into the crockpot or instapot and stir.
- Crockpot: If you start cooking on High, cook for 2 hours then switch to Low for 3 more hours. If you cook on Low, cook for 6 hours or until chicken temps 165F
- Instapot: Close the lid and close the vent, set time for 7 minutes on High. After the 7 minutes release the vent and allow to sit for 10 minutes.
- Serve in 4 portions and serve over 1/2 cup rice or quinoa
Nutrition
Calories: 486kcalCarbohydrates: 12gProtein: 49gFat: 28gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 628mgPotassium: 910mgFiber: 3gVitamin A: 3718IUVitamin C: 147mgCalcium: 60mgIron: 6mg
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