Name: Easy Crockpot Thai Chicken Curry
Ingredients: 14oz can LIGHT coconut milk; 10oz can evaporated coconut milk*; 4 tbsp Thai red curry paste; 1 tbsp coconut aminos; 1 tbsp coconut sugar*; 1-2 tbsp minced ginger; 2 tsp Red Boat fish sauce; 4 garlic cloves, minced; 2 lbs boneless, skinless chicken breasts or thighs; 1 large kabocha squash, diced into 1-inch cubes (or 1 small butternut squash diced into 1-inch cubes); 1 medium yellow onion, chopped; 1 jalapeno, thinly sliced; 1 bunch fresh basil, torn just before adding in; Optional: cilantro, fresh basil and lime, to serve

CategoryDinner, Lunch, Main Dish

I. LOVE. CURRY!!!!! My mom used to make Broccoli Chicken Casserole that calls for yellow curry powder (you can see my revamped recipe of this here!) for me ALL the time - it was my FAVORITE and I would always ask for MORE curry!

Unbeknownst to me when I was little, there are different versions of curry. Yellow Curry, as I understand it, is more prevalent in Indian cooking whereas a Red or Green Curry is used more in Thai cooking. Either way - what I KNOW for sure is - to truly develop the FLAVOR of curry, regardless of the kind/color, it needs to be loved on for a while! It's hard to get a curry to taste as good as it should quickly.

THIS recipe uses a red curry paste to help develop some of the flavor BUT I love the crockpot for curries because you can throw it together in 10 minutes or less and let the crockpot do the loving for you! 🙂

I love to make this on a Sunday so we can have leftovers for lunches a few times through the week. But, this is also a great recipe to make during the week when you're pressed for time! I'll get it all ready in the base of my crockpot (or InstantPot) after dinner one night, pop the base in the fridge and then just pull it out the next morning and start it! Doesn't get easier than that.

Hope you enjoy as much as we do!!

Yields1 Serving

14oz can LIGHT coconut milk

10oz can evaporated coconut milk*

4 tbsp Thai red curry paste

1 tbsp coconut aminos

1 tbsp coconut sugar*

1-2 tbsp minced ginger

2 tsp Red Boat fish sauce

4 garlic cloves, minced

2 lbs boneless, skinless chicken breasts or thighs

1 large kabocha squash, diced into 1-inch cubes (or 1 small butternut squash diced into 1-inch cubes)

1 medium yellow onion, chopped

1 jalapeno, thinly sliced

1 bunch fresh basil, torn just before adding in

Optional: cilantro, fresh basil and lime, to serve

Place all the ingredients, except for the basil, into your crock pot and stir together well. Set to cook on high for 4 hours or low for 6 hours.

Once done, take two forks and shred the chicken and stir in ¾ of the bunch of basil, stir to combine and set to warm setting and let it sit while you prepare the rice, cauliflower rice or sprouted quinoa to serve.

Top with a little cilantro, lime and more fresh basil.

NOTES:

If you cannot find evaporated coconut milk (do not mistake this for condensed!) then replace with another can of LIGHT coconut milk.
If you do NOT use evaporated coconut milk, add the coconut sugar. Otherwise, omit.

#easycrockpotcurry #crockpotcurry #paleo #whole30 #whole30curry

Ingredients