![]() ![]() ![]() After 3 hours, the chicken is perfectly cooked, juicy, but still intact, so take it out of the crockpot, cut it into bite sized chunks, and place back in the sauce and stir to coat.Īfter 3 hours, your house will smell ridiculously good and you’ll get to enjoy the best crockpot Thai chicken curry! Is curry healthy?Īs with anything – it depends! Take out? Probably not so much. I tried cooking the chicken longer, but the texture just wasn’t right. We don’t want the chicken to be falling apart tender. Normally, you’ll see crockpot recipes that need eight hours on low, but for this recipe, we only need three. You’re done!ĭon’t be confused when you read the recipe below…you read it right: 3 hours on low. How do you make thai chicken curry?Īdd some chicken, cover, cook, boom. This crockpot Thai chicken curry is perfect for those Saturday’s or Sunday’s when you’re feeling lazy and have absolutely zero desire to cook or even walk to the nearest restaurant. Just don’t smell it and you’ll be fine! □Įverything else smells great and I’m guessing you have everything but the red curry paste and fish sauce at home already! No worries, you can find this red curry paste (and fish sauce) at any grocery store in the ethnic aisle. I mean, how can something SO stinky, make food taste SO delicious?įish sauce is so savory and really adds depth to the dish. Every time I use fish sauce, I wonder if it’s going to kill the dish. I use it in my Roasted Red Chili Tilapia and Thai Peanut Noodles, too. Here’s the deal: don’t skip it! Honestly… it. If you give this a try, let me know!īut let’s back it up a minute and let’s address about the elephant in the room. Personally I think this is PLENTY creamy with the coconut milk and I didn’t want to add to the calorie count! However, if you’d like to use coconut cream, add a couple tablespoons after the cook time and then maybe add some water or broth until you’ve reached your desired consistency. We only use ONE pot in this crockpot Thai chicken curry, because we whisk together our peanut-ty, red curry sauce directly in the crockpot!Ĭoconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and red pepper flakes get whisked together to make a wonderfully flavorful, sweet, peanut-ty, smooth, rich, tangy sauce. It seems crazy to think you could create something ethnic and wonderful in the slow cooker. Here’s the thing though: it doesn’t HAVE to be.īecause you can make great tasting, better than take-out, ethnic food IN. While we love getting take-out from all of these delicious cuisines, making them at home always seems so daunting. Trevor has introduced me to some pretty wonderful food over our years together: Indian, Vietnamese, Thai… the list could go on. These questions were raised after I taste tested this yummy, delicious, creamy, tangy, so-full-of-flavor-I-almost-couldn’t-take-it, Crockpot Thai Chicken Curry recipe.Ĭrockpot meet your new best friend Thai chicken curry. Question #3: Why have I never used my crockpot to make homemade curry before this?!.Question #2: Why do I not make homemade curry more?. ![]() Question #1: Why do I not use my crockpot more?.You should also check out: slow cooker lo mein, slow cooker thai chicken soup, slow cooker teriyaki chicken, slow cooker kung pao chicken, crockpot orange chicken, slow cooker ramen. Crockpot take-out fake-out recipes are the best. ![]()
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