Ingredients
1
cup diagonally sliced carrots
1
large onion, chopped (1 cup)
1
medium red bell pepper, cut into strips
4
cloves garlic, finely chopped
2
tablespoons grated gingerroot
2
tablespoons fish sauce
2
tablespoons red curry paste
1
teaspoon vegetable oil
1 1/2
lb boneless skinless chicken thighs
2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (14 oz) coconut milk (not cream of coconut)
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4
cup chopped fresh basil leaves
2
tablespoons fresh lime juice
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.
