【步骤图】CROCKPOT THAI CHICKEN CURRY食谱大全和做法

Crockpot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and paleo + gluten-free dinner. Your family will LOVE it!


Friends! It's crockpot time again! This magical pot of cook-my-food-for-me has become a staple around here. Most days I wonder how the heck I lived without one for so long.

Remember back when I thought that crock pots were the domain of frazzled, minivan driving house moms? Boy, was I wrong! They belong to us all. Frazzled moms, cool moms, single dudes, suburban folks, city folks, country folks … crockpots are bringing us all together.

Seriously, what's not to love about quickly throwing a few ingredients in a pot and then coming back for dinner. It's. The. Best.

That's what this crockpot Thai chicken curry is all about. You literally put a couple of ingredients into the pot then come back 8 hours later for dinner.

In this recipe, I like to use boneless, skinless chicken thighs. I find they have more flavor than breasts, and they're usually a lot more reasonably priced, too. If you have chicken breasts on hand, you can definitely use those instead.

What I'm really saying is, “You have the freedom to play around with this recipe.” Or not, it's totally your choice.

Enjoy, my friends!
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PREP TIME: 10 MINS  
COOK TIME:  8 HOURS
TOTAL TIME: 8 HOURS 10 MINUTES
YIELD: 4 SERVINGS

用料  

CROCKPOT THAI CHICKEN CURRY的做法  

1. Place all the ingredients, except for the kale, into your crockpot and stir together well. Set your crockpot to cook on low for 8 hours.

2. After 8 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.

3. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

4. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

5. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

6. Zoom in for nutrition facts

小贴士

I had a reader comment that she's experienced the coconut milk separating when she makes Thai curries in her crockpot. I've never had this happen to me before, but if you want to make sure this doesn't happen you can add water to the pot in the beginning and the coconut milk near the end. (Thank you for the tip, Lynda!)

Not all curry pastes are created equal. My favorite is Mae Ploy. If you are unfamiliar with the brand you're using make sure to taste it before adding it to the pot. Some pastes will be all heat and very little flavor. Make sure to read the labels if you're doing The Whole30 Program.

Fish sauce smelly but it adds an AMAZING flavor to this recipe. Red Boat brand makes a sugar-free fish sauce.

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Nutrition Facts
Serves 4

Amount Per Serving
Calories357

% Daily Value*
Total Fat 17.5g27%
Saturated Fat 11.5g
Cholesterol 107.7mg36%
Sodium 662.2mg28%
Total Carbohydrate 26.2g9%
Dietary Fiber 5.1g20%
Sugars 8.5g
Protein 28.7g57%
Vitamin A82%
Vitamin C 202%
Calcium 17%
Iron 28%