How To Make Crockpot Thai Chicken Curry
Boneless chicken thigh and Japanese squash are slow-cooked for maximum flavors with chicken stock and red curry paste for a rich Thai chicken curry.
Prep:
15 mins
Cook:
4 hrs
Total:
4 hrs 15 mins
Ingredients
- 2 cups chicken stock
- 4 tbsp Thai red curry paste
- 1 tbsp soy sauce
- 1 tbsp palm sugar, or coconut sugar
- 1 tbsp ginger, minced
- 1 tbsp fish sauce
- 3 garlic cloves, minced
- 1 lb chicken thighs, skinless, boneless, each thigh cut into bite-sized pieces
- 1 large kabocha, cut into 1-inch cubes, or 1 small butternut squash
- 1 medium yellow onion, chopped
- 2 chili peppers, if you like extra heat
- 14 oz coconut milk, (1 can)
- 1 large bunch of kale, torn into small pieces, roughly 2 packed cups
For Optional Toppings:
- cilantro
- chili peppers
- lime
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 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.
-
Serve and enjoy.
Nutrition
- Sugar: 12g
- :
- Calcium: 146mg
- Calories: 500kcal
- Carbohydrates: 36g
- Cholesterol: 76mg
- Fat: 27g
- Fiber: 5g
- Iron: 6mg
- Potassium: 1705mg
- Protein: 33g
- Saturated Fat: 20g
- Sodium: 943mg
- Trans Fat: 1g
- Vitamin A: 6967IU
- Vitamin C: 52mg
Share your thoughts and experiences with this Crockpot Thai Chicken Curry Recipe in the Recipe Sharing forum section.
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments