
CROCKPOT THAI RED CURRY😍
The time change may have had you falling asleep at your desk all day, but this Thai Red Curry will at least wake your taste buds up🔥 Whenever I am looking for easy ways to add more veggies to my diet, I love cooking up a big batch of curry for the week – it’s a great way to use up whatever veggies you have in the fridge, while still packing on the flavor. It’s also super customizable – keep it mild or crank up the heat, add some chicken or keep it all veg, serve with rice or roasted sweet potatoes for a Whole30 option – whatever floats your boat! Another dump it, set it and forget it crockpot recipe you will love!
Serves 4-5.
Ingredients:
For the Slow Cooker Thai Red Curry:
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2 lbs boneless skinless chicken thighs, cut into 1” cubes
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2 large carrots, peeled and cut into ¼” slices
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1 ½ cups chopped butternut or kabocha squash (optional)
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1 onion, finely chopped
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1 red bell pepper, cut into 1” cubes
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2 cups chicken broth
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1 14oz can coconut milk
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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)
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5-6 kaffir lime leaves (optional)
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3 cloves minced garlic
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3 tsps grated ginger (or ½ tsp ground)
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Juice from 1 large lime
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2 tbsps fish sauce + more to taste
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Thai basil for serving (optional)
Serving Options:
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Serve on a bed of jasmine rice or a roasted sweet potato for a Whole30 option
Directions:
For the Crockpot Thai Red Curry*:
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Add chicken broth, coconut milk, curry paste, ginger, and garlic to your crockpot and whisk until combined.
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Add in the chicken, carrots, squash, onion, bell pepper, and lime leaves and stir to combine.
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Cook on high for 4 hours or low for 8 until the chicken and veggies are tender.
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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 14-15 minutes or until veggies are tender and chicken is cooked through.