Slow Cooker Thai Red Curry Chicken and Veggies

Step 1

In a slow cooker, combine the cubed chicken, bell pepper, onion, salt, pepper, garlic, ginger, coconut aminos, fish sauce, broth, red curry paste and lime zest. Stir until well combined. Cover and cook on low for 4 to 6 hours, or until the chicken is cooked through and tender.

Step 2

In a small bowl, whisk together the coconut milk and tapioca flour until well combined. While stirring, slowly pour the mixture into the crockpot until well combined.

Step 3

Stir in the green bean pieces, cover and continue to cook on low until the sauce thickens and the green beans are tender, 20 to 30 more minutes.

Step 4

To finish, stir in the cilantro and basil. Serve over rice, if desired, and with a wedge of lime!

Step 5

In an InstantPot, combine the cubed chicken, bell pepper, onion, salt, pepper, garlic, ginger, coconut aminos, fish sauce, broth, red curry paste and lime zest. Stir until well combined.

Step 6

Securely fasten the lid on top of the Instant Pot, making sure the vent is sealed. Press the "manual" and then set the time to 15 minutes. Walk away from the Instant Pot and let it do its thing! Note: If your IP doesn't have a manual button, set it to 'high pressure.’

Step 7

When the cook time is complete, release the pressure manually by carefully turning the valve.

Step 8

Turn on the 'saute' function. In a small bowl, whisk together the coconut milk and tapioca flour until well combined. While stirring, slowly pour the mixture into the InstantPot until well combined.

Step 9

Stir in the green bean pieces and let simmer, stirring often, until the green beans are tender and the sauce has thickened. 6 to 8 minutes.

Step 10

To finish, stir in the cilantro and basil. Serve over rice, if desired, and with a wedge of lime!