Crock Pot Thai Coconut Curry

Updated at: Wed, 14 Feb 2024 15:30:16 GMT

Step 1

Prep: Heat the coconut oil in a large skillet over medium heat. Brown the chicken on all sides, about 5 minutes per side. Transfer the chicken to the crock pot.

Step 2

Sauté: Add the onion, garlic, and ginger to the skillet and cook until softened, about 3 minutes. Add the red curry paste and cook for an additional minute, stirring constantly. Scrape the bottom of the pan to release any browned bits.

Step 3

Combine: Pour the coconut milk, vegetable broth, fish sauce, brown sugar, and lime juice into the crock pot. Add the sautéed vegetables and any optional vegetables you're using. Stir to combine.

Step 4

Cook: Add the cooked chicken to the crock pot and stir everything together. Cook on low for 4-6 hours, or until the chicken is cooked through and tender.

Step 5

Serve: Stir in the baby spinach (if using) just until wilted. Garnish with fresh cilantro and serve with lime wedges and cooked rice.

Step 6

Tips:

Step 7

You can use shrimp, tofu, or another protein instead of chicken.

Step 8

Add other vegetables like carrots, zucchini, or snap peas.

Step 9

Serve with chopped peanuts or cashews for added crunch.

Step 10

If you prefer a thicker curry, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the crock pot about 30 minutes before the end of cooking and cook until thickened.

Step 11

Adjust the spice level to your liking by adding more or less red curry paste.

0 liked

0 disliked