Description
This Crockpot Thai Chicken Curry recipe is a flavorful and comforting dish that is perfect for busy weeknights. The combination of Thai red curry paste, coconut milk, and spices creates a rich and aromatic curry that pairs perfectly with tender chicken and vegetables.
Ingredients
Units
Scale
Chicken Curry:
- 1–2 cups chicken stock
- 2–4 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon coconut sugar
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce
- 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
Serving:
- Optional: cilantro, chili peppers, and lime to serve
Instructions
- Preparation: Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well.
- Cooking: Set your crockpot to cook on high for 4 hours.
- Final Touches: 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.
- Serving: Top with cilantro, lime, and chopped chili peppers, if desired.
Notes
- For the best flavor, use homemade chicken stock and authentic Thai red curry paste.
- Adjust the spice level by adding more or fewer chili peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
