Description
An easy yet delicious crockpot curry, perfect for meal prep, and endlessly customizable to what you have on hand!
Ingredients
For the Slow Cooker Thai Red Curry:
- 2 lbs boneless skinless chicken thighs, cut into 1” cubes
-
2 cups chicken broth
-
1 14oz can coconut milk
-
3-5 tbsps red curry paste (I like Mae Ploy – depending on the brand of curry paste and your spice preference, if you are sensitive to spice, start at 2-3 tbsps and work your way up)
-
3 cloves minced garlic
-
3 tsps grated ginger (or ½ tsp ground)
-
2 large carrots, peeled and cut into ¼” slices
-
1 ½ cups chopped butternut or kabocha squash (optional)
-
1 onion, finely chopped
-
1 red bell pepper, cut into 1” cubes
-
5-6 kaffir lime leaves (optional)
-
Juice from 1 large lime
-
2 tbsps fish sauce + more to taste
-
Thai basil for serving (optional)
Serving Options:
- Serve on a bed of jasmine rice or a roasted sweet potato for a Whole30 option
Instructions
For the Crockpot Thai Red Curry*:
-
Add chicken broth, coconut milk, curry paste, garlic, and ginger to your crockpot and whisk until combined.
-
Add in the chicken, carrots, squash, onion, bell pepper, and lime leaves (if using), and stir to combine.
-
Cook on high for 4 hours or low for 8 until the chicken and veggies are tender. Finish with fish sauce, lime juice, and Thai basil if desired.
-
Serve with jasmine rice or a roasted sweet potato and enjoy!
*If you don’t have a crockpot, you can also simmer on the stove for 15-20 minutes or until veggies are tender and chicken is cooked through.
- Prep Time: 5 minutes
- Cook Time: 4 hours