Crockpot Thai Chicken Curry Recipe
User Reviews
4.6
759 reviews
Excellent
Crockpot Thai Chicken Curry Recipe
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Crockpot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy dinner recipe. Put everything into your crockpot then walk away until dinner!
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Ingredients
- 1-2 cups chicken stock see notes
- 2-4 tablespoons Thai red curry paste see notes
- 1 tablespoon soy sauce gluten-free, if needed. Coco aminos for paleo and Whole30
- 1 tablespoon coconut sugar or sub maple syrup or brown sugar. Omit for Whole30
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce see notes
- 3 cloves garlic minced
- 1 lb. boneless skinless chicken thighs cut into bite sized pieces
- 1 large kabocha squash cut into 1-inch cubes (or 1 small butternut squash)
- 1 medium yellow onion chopped
- 1-2 chili peppers if you like extra heat
- 14 ounce Can coconut milk
- 1 large bunch of kale torn into small pieces (roughly 2 packed cups)
- Optional: cilantro, chili peppers, and lime to serve
Instructions
- Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.
- After 4 hours, stir in the coconut milk and kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.
- Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
Notes
- Add 1 cup of chicken stock for a thicker curry similar to what you'll find in many Thai restaurants. Add 2 cups of chicken stock for a thinner, more traditional-style curry. If you're unsure, add 1 cup then thin it at the end when you add the coconut milk, if you'd like.
- Not all curry pastes are created equal. My favorite is Mae Ploy. If you are unfamiliar with the brand you're using make sure to taste it before adding it to the pot. Some pastes will be all heat and very little flavor.
- Fish sauce is smelly but it adds an AMAZING flavor to this recipe. Red Boat brand makes a sugar-free fish sauce.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
533kcal
(27%)
Carbohydrates
38g
(13%)
Protein
31g
(62%)
Fat
32g
(49%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
837mg
(35%)
Potassium
1654mg
(47%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
7667IU
(153%)
Vitamin C
74mg
(82%)
Calcium
166mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 533kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 837mg | 35% |
| Potassium | 1654mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 7667IU | 153% |
| Vitamin C | 74mg | 82% |
| Calcium | 166mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
759 reviews
Excellent
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