Crockpot Thai Red Curry Chicken & Vegetables

Recipe makes 5 servings

Ingredients:

• 2 lbs boneless skinless chicken breast, sliced into strips
• 2 cups green beans, trimmed and cut into 2-inch pieces
• 2 red bell peppers, sliced
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 2 tablespoons red curry paste
• 2 teaspoons fish sauce
• 3 tablespoons coconut aminos or low sodium soy sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups chicken broth 
• 1 cup coconut milk
• 2 tablespoons cornstarch
• ½ cup sliced mushrooms
• ¼ cup chopped cilantro
• ¼ cup Thai basil (can also use regular basil or just more cilantro)

Instructions:

1. Add chicken, green beans, bell pepper, onion, garlic, ginger, red curry paste, fish sauce, coconut aminos, salt, pepper, and chicken broth into a crockpot. Cook on high for 3 hours.
2. During the last 20-30 minutes, add mushrooms, then whisk together cornstarch and coconut milk and pour slowly into crockpot, stirring to combine.
3. When done cooking, stir in cilantro and basil. 
4. Serve with rice or cauliflower rice and enjoy!

Adjust ingredients and servings to fit your DayTwo scores!

Notes: 

• If you want a thicker sauce, you can use less broth.

Adapted from: thedefineddish.com