Crockpot Thai Chicken Curry
This Thai Chicken Curry is not a dish my Mom made but it has become a hit with my family. It only takes one dish and five minutes to put together! 3 hours of cook time and you've got one yummy meal!
1 (14 oz) can full fat coconut milk could also use lite
1/4 cup peanut butter
2 tablespoons red curry paste
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons brown sugar
4 cloves garlic minced or pressed
1/2 cup chicken stock
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds (3-4) boneless skinless raw chicken breasts
Additional, optional ingredients
- • red bell peppers sautéed - optional, but recommended*
- • cilantro for topping
- • peanuts for topping
- • sliced green onions for topping
- 1. Grease crockpot with cooking spray.
- 2. Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
- 3. Place chicken breasts on top.
- 4. Spoon sauce over the chicken, so it's fully submerged.
- 5. Cook in crockpot on LOW for 3 hours.
- 6. After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
- 7. Serve immediately with sautéed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.
*For the bell peppers: I just warmed a nonstick pan over medium heat. Once hot, I added in olive oil and let it coat the pan. Then I added in large bell pepper chunks, seasoned with salt, and sautéed them until they were tender (about 10 minutes).