Coconut milk plays a starring role in this delicious Thai chicken and vegetable recipe that's prepared in the slow cooker.
1. In a small bowl, stir together broth, 2 tablespoons of the curry paste, the fish sauce and brown sugar; set aside.
2. Sprinkle chicken with salt and pepper. Place chicken in slow cooker with cauliflower and carrots. Pour curry mixture on top and cover. Cook on HIGH for 3 hours or on LOW for 5 hours or until internal temperature of chicken registers 160 degrees on an instant- read thermometer.
3. Add red pepper and green beans to slow cooker for last hour of cook time.
4. Heat coconut milk in a small saucepan over medium-high heat and whisk in remaining curry paste. Add coconut milk mixture and basil leaves to slow cooker for last 15 minutes of cook time. Serve with rice, if desired.