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Ingredients

• 1/3 cup  low-sodium chicken broth
• 2-1/2 tablespoons  green curry paste (such as Thai Kitchen)
• 1 tablespoon  fish sauce
• 1 tablespoon  brown sugar
• 1-3/4 pounds  boneless, skinless chicken thighs
• 1/2 teaspoon  salt
• 1/2 teaspoon  black pepper
• 3 cups  cauliflower florets
• 2 large  carrots, sliced
• 1 large  sweet red pepper, chopped
• 1/2 pound  green beans, halved
• 1 can (14 ounces)  coconut milk
• 12   basil leaves, chopped
• 3 cups  cooked jasmine rice (optional)

Description

Coconut Milk Plays A Starring Role In This Delicious Thai Chicken And Vegetable Recipe That's Prepared In The Slow Cooker.

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