This recipe is classic with bold flavors. The best part about it, is that you can throw it in the slow cooker in the morning and you have dinner when you get home!
This curry recipe is also great because it does not use a bunch of exotic ingredients. The only special ingredient you need it red Thai curry paste which you can find at most grocery stores! This recipe uses classic Thai flavors like garlic, ginger, lime and coconut. You can use any vegetables that you love! I used broccoli and carrots this time but bell peppers and green beans are also a great option.
Slow Cooker Coconut Red Thai Curry
serves 2 (easily doubled)
2 cups chicken stock
2 – 4 TBSP red Thai curry paste (depending how spicy you want it)
2 cloves garlic, minced
1 TBSP ginger, minced
1 large chicken breast
1 can coconut milk
1 cup broccoli heads
1 cup carrot slices
rice for serving
green onions for garnish
Whisk stock, curry paste, garlic and ginger together.
In 4 qt slow cooker, place chicken and stock mixture. Cook on low for 6 – 8 hours.
Remove chicken from slow cooker and shred. Whisk coconut milk and lime juice, from 1 and 1/2 limes, into stock/curry mixture. Return chicken to slow cooker and add vegetables. Taste and season with salt or more curry paste if necessary.
Continue to cook on high for 30 more minutes until vegetables are soft and sauce has thickened. Serve over rice with green onions and a squeeze of lime.