Crockpot Thai Chicken Curry Recipes

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CROCKPOT THAI CHICKEN CURRY



Crockpot Thai Chicken Curry image

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!

Provided by Jennifer Debth

Categories     Main

Time 3h5m

Number Of Ingredients 15

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
red bell peppers (sautéed - optional, but recommended*)
cilantro (for topping)
peanuts (for topping)
sliced green onions (for topping)

Steps:

  • 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.

Nutrition Facts : Calories 538 kcal, Carbohydrate 16 g, Protein 43 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 109 mg, Sodium 1040 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

SLOW-COOKER THAI GREEN CURRY RECIPE BY TASTY



Slow-Cooker Thai Green Curry Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, thai green curry paste, soy sauce, red bell pepper, green beans, red chili, coconut milk, salt, pepper, oil, rice

Provided by Jordan Ballantine

Categories     Dinner

Yield 5 servings

Number Of Ingredients 11

2 lb bone-in, skin-on chicken thighs
2 tablespoons thai green curry paste, add more depending on how spicy you like it
2 tablespoons soy sauce
3 cups red bell pepper, sliced
½ cup green beans, topped and tailed
1 red chili, chopped and deseeded
15 oz coconut milk, 1 can
salt, to taste
pepper, to taste
oil, for frying
rice

Steps:

  • Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
  • Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
  • Cook on high for 2.5 hours.
  • Stir in the peppers, green beans, chilli, and coconut milk.
  • Cook for a further 30 minutes.
  • Serve over rice.
  • Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 2 grams, Protein 38 grams, Sugar 5 grams

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