Crock Pot Thai Red Curry Chicken
User Reviews
4.1
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 15 mins
-
Servings
6 Servings
-
Calories
596 kcal
-
Course
Main Course
-
Cuisine
Thai
Crock Pot Thai Red Curry Chicken
Description
This recipe starts with chopped chicken simmered in a blend of full-fat coconut milk, red curry paste, fresh garlic, ginger, diced onion, fish sauce, maple syrup, rice vinegar, and sea salt. The slow cooking process in a crock pot allows the flavors to meld and the chicken to become tender. Vegetables can be added to soften towards the end of cooking as desired.
The sauce is creamy with balanced tanginess, sweetness, and heat from the curry paste, creating a nuanced Thai-inspired flavor. Serving the curry with jasmine, brown, or white rice complements the dish, and it can also be served over cauliflower rice for a lower-carb option. Fresh herbs like Thai basil or cilantro can enhance freshness when added before serving.
Leftovers store well in the refrigerator for up to a week and can be frozen up to three months. Heating gently helps maintain texture and flavor.
Ingredients
- 2 lbs chicken breast chopped
- 2 (15-oz) cans coconut milk full-fat
- 1 yellow onion diced
- 6 cloves garlic minced
- 1 Tbsp ginger minced, fresh
- 5 Tbsp red curry paste
- 1 Tbsp fish sauce
- 2 Tbsp pure maple syrup to taste
- 1 Tbsp rice vinegar
- 1 tsp salt sea salt, to taste
Optional Additions:
- 2 large carrot 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.
- The curry can be frozen in a large zip lock freezer bag for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.1
You'll Also Love
