This recipe for slow cooker chicken curry is a little bit different because of the addition of white beans and ribbons on zucchini. The additions stretch the dish and add texture and flavor. Don’t be scared if you’re afraid of spiciness. This dish isn’t too spicy it’s just full of flavor.
I like to use the mild curry paste and you’re welcome to use either the red or green curry paste. I always find mine in the Asian section of the grocery store (along with the coconut milk and oyster sauce). And if you’re wondering what in the world you can make with oyster sauce how about trying the Asian Pulled Pork or the 5 minute Asian Chicken?
Slow Cooker Chicken Curry with White Beans and Zucchini Ribbons
Ideal slow cooker size: 4 quart
Cooking time: 4-6 hours
Makes 6 servings
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
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
trimmed and cut into cubes
Salt and pepper
Peanuts and cilantro, for toppings
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.
pepper to taste. Add additional lime juice, if needed.
4.
Serve over rice or noodles and top with chopped peanut and cilantro.
Serve over rice or noodles and top with chopped peanut and cilantro.
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