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!
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 Curry1 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!
[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.]