Slow Cooker Thai Chicken Curry
This
slow cooker Thai chicken curry is SO flavorful! The chicken is super
tender and the vegetables create a perfect sauce to spoon over
cauliflower rice.
Yield: Serves 6-8
Prep Time: 20 minutes
Cook Time: 3-4 hours
Total Time: About 4 1/2-5 hours
Prep Time: 20 minutes
Cook Time: 3-4 hours
Total Time: About 4 1/2-5 hours
Ingredients:
2 Tablespoons coconut oil
Kosher salt
3 large boneless, skinless chicken breasts
1 large onion, peeled and small diced
1 1/2 inch knob of fresh ginger, minced
1-2 Tablespoons red or green curry paste (I used red)
1 13-ounce can of coconut milk
Zest and juice from one lime
2 Tablespoons fish sauce
1 teaspoon Kosher salt
2 medium zucchinni, cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 medium Yukon gold potatoes, cut into 1-inch pieces (or 1 large sweet potato)
1 bunch fresh basil, sliced thinly
Rice (or cauliflower rice) for serving.
Kosher salt
3 large boneless, skinless chicken breasts
1 large onion, peeled and small diced
1 1/2 inch knob of fresh ginger, minced
1-2 Tablespoons red or green curry paste (I used red)
1 13-ounce can of coconut milk
Zest and juice from one lime
2 Tablespoons fish sauce
1 teaspoon Kosher salt
2 medium zucchinni, cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 medium Yukon gold potatoes, cut into 1-inch pieces (or 1 large sweet potato)
1 bunch fresh basil, sliced thinly
Rice (or cauliflower rice) for serving.
Directions:
Heat 1 T
coconut oil in a large skillet over medium-high heat. Sprinkle chicken
breasts with a generous pinch of salt and add to skillet, searing on
both sides until they are golden brown, but not cooked all the way
through. Transfer chicken to a 4 quart slow cooker.
Add 1 T coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes. Add curry paste to the skillet and cook for 1 minutes. Add coconut milk, zest and juice from the lime, fish sauce, and 1 teaspoon salt. Heat until bubbly, then remove from heat.
Add chopped zucchini, carrots, and potatoes to the slow cooker. Pour the curry sauce over the top. Cook on high for 3-4 hours or low for 5-6 hours.
Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return to the slow cooker. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish.
Spoon chicken curry over cauliflower rice, regular rice, or quinoa.
Nat's Note: I used 1 Tablespoon of red curry paste, and it wasn't spicy at all. If you want some kick, add more curry paste and maybe a fresh Thai chili or some crushed red pepper flakes.
Add 1 T coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes. Add curry paste to the skillet and cook for 1 minutes. Add coconut milk, zest and juice from the lime, fish sauce, and 1 teaspoon salt. Heat until bubbly, then remove from heat.
Add chopped zucchini, carrots, and potatoes to the slow cooker. Pour the curry sauce over the top. Cook on high for 3-4 hours or low for 5-6 hours.
Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return to the slow cooker. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish.
Spoon chicken curry over cauliflower rice, regular rice, or quinoa.
Nat's Note: I used 1 Tablespoon of red curry paste, and it wasn't spicy at all. If you want some kick, add more curry paste and maybe a fresh Thai chili or some crushed red pepper flakes.
from Perry's Plate
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