Cooked - Crockpot Thai Chicken Curry

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Crockpot Thai Chicken Curry

4.0

1 (14 oz) can full fat coconut milk (could also use lite)

¼ 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)

½ cup chicken stock

½ teaspoon ground ginger

½ teaspoon crushed red pepper flakes

1 ½ pounds boneless skinless raw chicken breasts

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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 71 weeks ago

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