Crockpot Thai Chicken Curry
This Crockpot Thai Chicken Curry is healthy, tasty, & only takes one dish & five minutes to put together! 3 hours of cook time & you've got one yummy meal!
Servings: 4 people
- 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 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
Grease crockpot with cooking spray.
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.
Place chicken breasts on top.
Spoon sauce over the chicken, so it's fully submerged.
Cook in crockpot on LOW for 3 hours.
After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
Serve immediately with sauteed 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 sauteed them until they were tender (about 10 minutes).
Nutritional information does not include rice or optional toppings.
Calories: 538kcal | Carbohydrates: 16g | Protein: 43g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 109mg | Sodium: 1040mg | Potassium: 1034mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1305IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 4.6mg