Slow Cooker Thai Red Curry Chicken and Veggies

thedefineddish.com

michii

2 lbs boneless, skinless chicken tenders, cut into 1-inch cubes

2 red bell peppers, seeds/core removed and thinly sliced

1 yellow onion, halved and thinly sliced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 garlic cloves, minced

1 teaspoon grated ginger

3 tablespoons coconut aminos

2 teaspoons fish sauce

¾ cup low-sodium chicken broth

2 tablespoons red curry paste

Zest of ½ lime

1 cup unsweetened coconut milk

2 tablespoons arrowroot or tapioca flour sub cornstarch

2 cups trimmed green beans, cut into 2-inch pieces

¼ cup roughly chopped cilantro leaves

¼ cup Thai basil leaves, thinly sliced

Prepared jasmine rice, optional for serving (omit for grain-free; sub cauliflower rice if preferred)

1 lime, cut into wedges for serving

Directions at thedefineddish.com

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