";

Thai on Thursday

Slow cooker red curry chicken, zucchini noodles with toasted cashews and charred broccoli.
15 minutes
45 minutes
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:952
Fat:69 g
Carbohydrates:26 g
Protein:53 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients


Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Add chicken, coconut milk, curry paste, and spices to slow cooker.
  2. Using a fork, mix the curry in with the coconut milk and spices.
  3. Cook on low for 4 hours.
  4. 1 hour before chicken is done, begin preparations for the broccoli and cashew stir fry.
  5. Cut broccoli into bite size pieces. Place pieces into a large cast iron skillet on medium high heat. Allow to char for 5 minutes.
  6. Drizzle with the coconut aminos and add salt and pepper. Set broccoli aside once it has a slight char. Tops will be slightly brown.
  7. On the same pan, begin to toast the cashew pieces. Stir frequently until pieces begin to brown. 3-5 minutes.
  8. Once cashews are cooked, place the zucchini noodles in the pan. Mix them together until the noodles are fully warmed. (About 3 minutes)
  9. Pour over the remaining ingredients and mix well. Add in the charred broccoli and stir one more time.
  10. Set the broccoli and cashew noodle stir fry aside.
  11. When chicken is done, using two forks gently pull apart the chicken thighs into bite size pieces.
  12. Serve cashew noodle stir fry on a large plate and top with pieces of chicken with some of the red curry sauce.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices
RECIPE REVIEWS

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.