This delicious, customisable dump-and-go Thai curry recipe is simple! Make your favourite curry recipes year-round with your favourite curry paste, vegetables, and proteins!
INGREDIENT
– 2 lbs chicken breasts chopped– 2 (15-oz) cans full-fat coconut milk– 1 yellow onion diced– 6 cloves garlic minced– 1 Tbsp fresh ginger minced– 5 Tbsp red curry paste– 1 Tbsp fish sauce– 2 Tbsp pure maple syrup to taste– 1 Tbsp rice vinegar– 1 tsp sea salt to tasteOptional Additions:– 2 large carrots chopped– 1 medium-sized zucchini chopped– 1 small head broccoli chopped
INSTRUCTIONS
Crock pot chicken should be cut into bite-sized pieces on a cutting board. Add coconut milk, onion, garlic, ginger, red curry paste, fish sauce, pure maple syrup, rice vinegar, and sea salt and stir.
Step 1
The unmixed curry paste and coconut milk will dissolve during cooking.
Step 2
Cover the crock pot and cook on high for 4 hours or low for 6–8.Add vegetables an hour before curry cooking. Add vegetables 1.5–2 hours before cooking to soften.
Step 3
Serve red curry chicken with steamed brown, jasmine, or white rice and enjoy! Serve cauliflower rice for low-carb. Love Thai basil? Stir it into the curry right before serving. Add fresh cilantro to this healthy meal.
Step 4
When curry cools, red curry sauce thickens. To thicken sauce quickly, add 1–3 tablespoons tapioca flour, gluten-free all-purpose flour, or cornflour.