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Red Curry Chicken with Squash and Snow Peas

This dish is best served immediately after it’s done to enjoy the fresh crispness and vibrant color of the vegetables. Serve it on its own, or over rice or rice noodles.

15 minutes
6 hours and 17 minutes


  • 1 lb. Raley’s boneless, skinless chicken thighs, cut into 3/4-inch pieces
  • 1/2 tsp. salt
  • 2 tsp. canola oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp. peeled, grated, fresh ginger
  • 3 cup reduced-sodium chicken broth, divided
  • 2 tbsp. red curry paste
  • 1 (13 1/2-oz.) can coconut milk
  • 1 large carrot, peeled, quartered lengthwise and sliced
  • 1 medium yellow squash, quartered lengthwise and thinly sliced
  • 4 oz. fresh snow peas, trimmed and cut into thirds crosswise on diagonal
  • 1/2 red bell pepper, cut into thin 2-inch strips
  • 3 tbsp. lime juice
  • Chopped fresh basil or cilantro (garnish)
  • TIP: If your family likes hot and spicy, stir in more curry paste.


  1. Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium heat. Add chicken and cook for 8 minutes or until browned, turning occasionally. Transfer to a 4- or 5-quart slow cooker. Add onion to skillet and cook for about 5 minutes or until soft, stirring often. Add garlic and ginger and cook for 30 seconds or until fragrant, stirring constantly. Add 1 cup broth and curry paste and cook, stirring until smooth. Transfer mixture to slow cooker.
  2. Add coconut milk, carrot and remaining broth to slow cooker. Cover and cook on LOW for about 6 hours or until chicken is very tender.
  3. Add squash, snow peas and bell pepper to slow cooker. Cover and cook for 15 to 20 minutes or until vegetables are just crisp-tender. Stir in lime juice. Taste and stir in additional curry paste, if you wish.
  4. Ladle into 4 bowls and sprinkle with basil or cilantro.


Per serving (2 cups): 427 calories, 27 g protein, 31 g total fat (21 g sat., 0 g trans), 13 g carbohydrate, 2 g fiber, 5 g sugar, 76 mg cholesterol, 809 mg sodium, 17 points

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