Slow Cooker Thai Chicken Curry
Ingredients
2 Tablespoons Coconut Oil, Divided
3 whole Chicken Breasts (I Used Boneless, Skinless)
1-¼ teaspoon Kosher Salt, Divided
1 whole Onion, Peeled And Diced
1 Tablespoon Minced Fresh Ginger
1 Tablespoon Red Or Green Curry Paste (more, If You'd Like It Spicier)
1 can (13 Oz. Size) Coconut Milk
1 whole Lime, Zest And Juice
2 Tablespoons Fish Sauce
1 teaspoon Salt
2 whole Medium Zucchini, Cut Into 1-inch Pieces
3 whole Large Carrots, Peeled And Cut Into 1-inch Pieces
3 whole Medium Yukon Gold Potatoes, Cut Into 1-inch Pieces
1 bunch Fresh Basil, Sliced Thinly (small Bunch), Divided
Rice (or Cauliflower Rice) For Serving
Preparation
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown but not cooked all the way through. Transfer chicken to a 4-quart slow cooker.
Add the remaining 1 tablespoon coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes. Add curry paste to the skillet and cook for 1 minute. Add coconut milk, zest and juice from the lime, fish sauce, and salt. Heat until bubbly, then remove from heat.
Add chopped zucchini, carrots, and potatoes to the skillet. Pour the curry sauce over the top. Cook on high for 3-4 hours or low for 5-6 hours.
Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return to the slow cooker. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish.
Spoon chicken curry over cauliflower rice, regular rice, or quinoa.
Nat’s Note: I used 1 tablespoon of red curry paste, and it wasn’t spicy at all, which was good for my small children. If you want some kick, add more curry paste and maybe a fresh Thai chili or some crushed red pepper flakes.
Ingredients
 |
| Slow Cooker Thai Chicken Curry |
2 Tablespoons Coconut Oil, Divided
3 whole Chicken Breasts (I Used Boneless, Skinless)
1-¼ teaspoon Kosher Salt, Divided
1 whole Onion, Peeled And Diced
1 Tablespoon Minced Fresh Ginger
1 Tablespoon Red Or Green Curry Paste (more, If You'd Like It Spicier)
1 can (13 Oz. Size) Coconut Milk
1 whole Lime, Zest And Juice
2 Tablespoons Fish Sauce
1 teaspoon Salt
2 whole Medium Zucchini, Cut Into 1-inch Pieces
3 whole Large Carrots, Peeled And Cut Into 1-inch Pieces
3 whole Medium Yukon Gold Potatoes, Cut Into 1-inch Pieces
1 bunch Fresh Basil, Sliced Thinly (small Bunch), Divided
Rice (or Cauliflower Rice) For Serving
Preparation
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown but not cooked all the way through. Transfer chicken to a 4-quart slow cooker.
Add the remaining 1 tablespoon coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes. Add curry paste to the skillet and cook for 1 minute. Add coconut milk, zest and juice from the lime, fish sauce, and salt. Heat until bubbly, then remove from heat.
Add chopped zucchini, carrots, and potatoes to the skillet. Pour the curry sauce over the top. Cook on high for 3-4 hours or low for 5-6 hours.
Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return to the slow cooker. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish.
Spoon chicken curry over cauliflower rice, regular rice, or quinoa.
Nat’s Note: I used 1 tablespoon of red curry paste, and it wasn’t spicy at all, which was good for my small children. If you want some kick, add more curry paste and maybe a fresh Thai chili or some crushed red pepper flakes.
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