Crock-pot curry chicken is made with tender chicken thighs, red curry paste, peanut butter, and coconut milk for a deliciously cozy dinner. Serve it over coconut rice or with naan bread for a meal your family will love.
2 pound Boneless skinless chicken thighs about 8 chicken thighs
0.5 cup Red onion finely diced
1 Red bell pepper finely diced
1.5 teaspoon Fresh minced ginger
1 tablespoon Minced garlic
20 ounce Coconut milk
0.75 cup Chicken stock
0.33000000000000007 cup Peanut butter
3 tablespoon Brown sugar
3 tablespoon Red curry paste
2 tablespoon Fish
4 tablespoon Lime juice
1 teaspoon Crushed red pepper flakes
Chopped cilantro optional garnish
Coarsely chopped peanuts optional topping
Nutrition value
583
calories per serving
49 g Fat27 g Protein10 g Carbs9 g FiberOther
Current Totals
49 g Fat
27 g Protein
10 g Carbs
9 g Fiber
MacroNutrients
Carbs
10 g
Protein
27 g
Fiber
9 g
Fats
Fat
49 g
Vitamins & Minerals
Calcium
42 mg
Iron
3 mg
Vitamin A
131 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
51 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
67 mg
Manganese
1 mg
Phosphorus
305 mg
Selenium
25 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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