Slow Cooker Thai Chicken Curry
Bell peppers add a touch of sweetness to this spicy Thai dish. This is my mom's recipe, to which I've added a touch of flair! Use more coconut milk if you like it saucy--I prefer it thick and chunky. Coconut and raisins as garnish bring the heat of the curry down a notch.
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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Note:
Green curry paste may be substituted for red, if desired.
Nutrition Facts
Per Serving:
571 calories; protein 19.1g; carbohydrates 68.2g; fat 26g; cholesterol 29.3mg; sodium 75.1mg. Full Nutrition