Slow Cooker Thai Green Cashew Chicken Curry (Vegetarian Option)
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Ingredients

  • For the sauce
  • 1 15 oz can light coconut milk
  • ½ cup raw cashews
  • 1 heaping tablespoon Thai green curry paste (make sure there is no fish sauce if you are vegetarian)
  • 5-6 Kaffir lime leaves
  • 1 tablespoon lime juice
  • 1 tsp minced garlic
  • 1 tsp minced ginger root
  • ¼ cup cilantro
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  • For the Curry
  • 4-5 chicken breasts or 8-10 chicken thighs, diced (or a mix of both) (if you are vegetarian omit and add more vegetables)
  • 1 small yellow onion, diced
  • 2 bell peppers, sliced
  • 1 medium carrot, sliced
  • 1 cup green beans, chopped
  • 1 15 oz can chickpeas, drained and rinsed

Instructions

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