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Easy Crockpot Thai Chicken Curry

Yields1 Serving

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!

 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
1

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.

2

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.

3

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