Crock Pot Thai Red Curry Chicken
User Reviews
4.1
207 reviews
Good
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 15 mins
-
Servings
6 Servings
-
Calories
596 kcal
-
Course
Main Course
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Cuisine
Thai
Crock Pot Thai Red Curry Chicken
Report
This easy dump-and-go Thai curry recipe is so delicious and easy to customize! Use your favorite kind of curry paste, vegetables, and proteins to make your favorite curry recipes year round!
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Ingredients
- 2 lbs chicken breasts chopped
- 2 (15-oz) cans full-fat coconut milk
- 1 yellow onion diced
- 6 cloves garlic minced
- 1 Tbsp fresh ginger minced
- 5 Tbsp red curry paste
- 1 Tbsp fish sauce
- 2 Tbsp pure maple syrup to taste
- 1 Tbsp rice vinegar
- 1 tsp sea salt to taste
Optional Additions:
- 2 large carrots chopped
- 1 medium-sized zucchini chopped
- 1 small head broccoli chopped
Instructions
- Chop the chicken on a cutting board into bite-size pieces and transfer it to the crock pot. Add in the remaining ingredients (coconut milk, onion, garlic, ginger, red curry paste, fish sauce, pure maple syrup, rice vinegar, and sea salt) and give everything a big stir. Don’t worry if there are chunks of curry paste and coconut milk that aren’t easily mixing in - they will dissolve during the cooking process.
- Secure the lid on the crock pot and cook on High heat for 4 hours or Low heat for 6 to 8 hours.
- If you’re adding vegetables, do so at least 1 hour before the curry is finished cooking. If you want very soft vegetables, add them 1.5 to 2 hours prior to the end of cooking.
- Serve red curry chicken with steamed brown rice, jasmine rice, or white rice and enjoy! For a low-carb option, serve with cauliflower rice. If you love Thai basil feel free to stir Thai basil leaves into the curry just before serving. You can also serve this healthy meal with fresh cilantro on top.
- The red curry sauce will thicken up after the curry finishes cooking and begins to cool. To thicken up the sauce quickly, you can add 1 to 3 tablespoons of tapioca flour, gluten-free all-purpose flour, or cornstarch.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 1 week. You can also freeze curry in a large zip lock freezer bag for up to 3 months.
Nutrition Information
Show Details
Serving
1Serving (of 6)
Calories
596kcal
(30%)
Carbohydrates
24g
(8%)
Protein
36g
(72%)
Fat
38g
(58%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Cholesterol
97mg
(32%)
Sodium
1318mg
(55%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 596kcal | 30% |
| Carbohydrates | 24g | 8% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 97mg | 32% |
| Sodium | 1318mg | 55% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
207 reviews
Good
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