Crockpot Thai Chicken Curry

GIVEAWAY ALERT: Scroll down for more details!

Well, by popular demand, I have a chicken curry recipe for you! Though the Sweet Potato Shepherd’s Pie was a close second, so you’ll be seeing that one, too!

So I’m a huge fan of Thai curries and I’m a little picky when it comes to it. I’ve tried a lot of recipes and FINALLY put together one I could get excited about!

chickencurry

I have to apologize that this is the only picture I have, it just is so quick and easy I didn’t think to even take pictures!

Crockpot Thai Chicken Curry

1 can coconut milk 
1/2 cup chicken stock
1 lb boneless, skinless chicken thighs (cut into 1-2 inch pieces)
1-2 tbsp red curry paste (Thai Kitchen)
1 tbsp coconut aminos
1 tbsp fish sauce  
2-3 garlic cloves, minced
salt and pepper to taste
red pepper flakes (optional – depends on how spicy you like it)
1 bag frozen mixed veggies (I used a thai blend)

Grease the crockpot and add the cut up chicken thighs. Combine the coconut milk, chicken stock, curry paste, coconut aminos, fish sauce, garlic, salt, pepper and red pepper flakes in a bowl and whisk everything together. Add the mixture over the top of the thighs and turn crockpot on high for 2 hours. With about 30-45 minutes to go, thaw the veggies in a colander and add them to the crockpot!

Serve over cauliflower rice or spaghetti squash and enjoy!

100% Grass-Fed Beef and Free-Range Turkey Sticks

[If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.]

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28 thoughts on “Crockpot Thai Chicken Curry

  1. Sarah! This looks so yummy- I’m going to throw it in my crockpot this week and also trick my family into cauliflower rice :)

  2. Pingback: Flourless Pumpkin Chocolate Chip Bars | Sarah Lynn Smile

  3. Pingback: Organic Coconut Flour | Tropical Traditions Special Deals

  4. I love coconut oil. I use a dollop in our breakfast smoothies every morning.
    Mary Beth Elderton
    bethelderton59 at gmail dot com

  5. I love, love, love coconut oil and was initially drawn to it because of its healing properties. The uses & benefits are endless, phenomenal! Ive come to realize the importance of eliminating refined sweets & treats completly. Having coconut flour to make healthy alternatives to indulge in would really be a blessing! Grateful for this opportunity ♥

  6. My favorite coconut product is shredded coconut. I use it when I make my coconut Bundt cake or coconut macaroons.

  7. I love using TT coconut oil and have wanted to try their coconut flour….I absolutely love coconut and this flour would be great in our waffles, carrot cake, and some homemade twix bars!

    • Great question, Lauren! It should be raw. You could use cooked chicken and cook it on low for the same amount of time! You would still want the flavors to meld and develop. :)

  8. Pingback: 10 Tips to Surviving Grad School (Without a Microwave) | Sarah Lynn Smile

  9. Pingback: 28 Great Paleo Chicken Curry Recipes

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