Description
A comforting and protein-rich Thai chicken lentil curry made in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 1 medium yellow onion, chopped
- 8 ounces cremini mushrooms, sliced
- 1 cup dried green lentils, rinsed
- 14.5 ounce can no-salt-added diced tomatoes
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons red curry paste
- 2 cups low sodium chicken stock
- 2 boneless, skinless chicken breasts
- 1/2 cup full-fat coconut milk
- Toppings: lime juice, fresh cilantro
Instructions
- Combine the onion, mushrooms, lentils, diced tomatoes, garlic, ginger, red curry paste, and chicken stock in the slow cooker and stir well.
- Nestle the chicken breasts on top of the mixture.
- Cover and cook on low for 6 hours or on high for 3 to 3.5 hours.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the coconut milk and simmer on low for 10-15 minutes uncovered.
- Taste and adjust seasoning with salt, more curry paste, or lime juice.
Notes
For a variation, consider using chicken thighs for extra richness. Store leftovers in airtight containers for up to 4 days in the fridge or up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 70mg