Thai Chicken in Crock-Pot
- Helena Radulovic Toffolon
- Aug 1, 2021
- 4 min read
Thai chicken curry is not only one of the most delicious dishes you can enjoy, but it is also incredibly easy to prepare, making it a perfect choice for busy weeknights or leisurely weekends. The combination of flavors in this dish is simply irresistible, with the vibrant and aromatic curry paste, rich coconut milk, and fresh ginger working harmoniously to create a symphony of taste that is both satisfying and comforting.
The beauty of this Crock-Pot recipe lies in its simplicity and convenience. By using a slow cooker, you can set it and forget it, allowing the ingredients to meld together beautifully over time. This method ensures that the chicken becomes tender and infused with the delightful spices of the curry, while the coconut milk adds a creamy texture that balances the heat of the curry paste.
Preparation
To prepare this healthy dinner recipe, start by gathering your ingredients, which typically include boneless, skinless chicken thighs or breasts, a jar of your favorite Thai curry paste (red or green, depending on your heat preference), a can of full-fat coconut milk for richness, and fresh ginger for that zingy kick.
You can also customize your curry by adding a variety of vegetables such as bell peppers, carrots, and snap peas, which not only enhance the nutritional value but also add vibrant colors to the dish. Once you have everything ready, the preparation is straightforward. Simply place the chicken in the Crock-Pot, followed by the curry paste, coconut milk, and ginger.
Cooking Suggestions
If you’re adding vegetables, toss them in as well. Give everything a good stir to ensure that the chicken is well-coated with the curry mixture. Set your Crock-Pot to low and let it cook for 6 to 8 hours, or on high for about 3 to 4 hours, depending on your schedule.
As the cooking time progresses, your kitchen will be filled with the tantalizing aroma of Thai spices, making it hard to resist checking on your meal. When it's time to serve, you can pair the curry with fluffy jasmine rice or rice noodles, which perfectly complement the rich sauce. For an extra touch, garnish your dish with fresh cilantro or basil leaves, and a squeeze of lime juice to brighten the flavors.
Conclusion
This effortless Thai chicken delight not only delivers on taste but also offers a wholesome option for dinner that can please the entire family. With minimal effort and maximum flavor, this recipe is sure to become a staple in your weekly meal rotation. Follow the recipe, and enjoy a taste of Thailand right at home!
Ingredients: simple, total time 4 hours, 4 servings
250 -500 ml chicken broth/ read in NOTE
2–4 Tbsp Thai red curry paste
1 Tbsp soy sauce/ gluten-free
1 Tbsp palm or coconut sugar/or sub maple syrup or brown sugar
1 Tbsp minced ginger
1 Tbsp fish sauce
3 garlic cloves/ minced
500 g boneless/ skinless chicken thighs, each thigh cut into bite-sized pieces
1 large Kabocha zucchini/ cut on 2.5 cm/ or 1 small butternut squash
1 medium yellow onion/ finely chopped
1 chili peppers/ if you like extra spicy
440 ml can of coconut milk
Preparation:
Begin by gathering all the necessary ingredients for your dish. In a large crock pot, combine all the ingredients, making sure to exclude the coconut milk and kale for now. Take your time to mix everything thoroughly, ensuring that all spices and components are evenly distributed throughout the mixture. This step is crucial as it allows the flavors to meld together beautifully during the cooking process, resulting in a more harmonious dish.
Once your ingredients are well combined, set your crock pot to cook on medium-high heat. Allow it to cook for a duration of 3 to 4 hours. The medium-high setting will help to infuse the flavors deeply while also ensuring that the ingredients are cooked to perfection. It’s advisable to check the dish occasionally, stirring gently to prevent any sticking at the bottom and to promote even cooking.
After approximately 4 hours of cooking, it’s time to enhance the dish further by incorporating the coconut milk and the washed kale (or, if you prefer, you can substitute with butternut squash for a different texture and flavor). Stir these ingredients into the crock pot gently, allowing them to mingle with the existing mixture. The coconut milk will add a rich creaminess, while the kale or butternut squash will provide a lovely contrast in texture. After adding these final ingredients, allow the dish to rest for a short while, which will give you time to prepare the perfect accompaniment. Consider making rice, cauliflower rice, or quinoa as a base for serving, following the specific recipe linked here for the best results.
When it comes time to serve, take a moment to garnish your dish thoughtfully. A sprinkle of fresh parsley leaves will not only add a pop of color but also a fresh herbal note that complements the dish beautifully. Squeeze some fresh lime juice over the top to elevate the flavors further, adding a zesty brightness that balances the richness of the coconut milk. If you enjoy a bit of heat, consider adding some chopped chili peppers as a garnish as well, providing an extra kick that will tantalize your taste buds. This final touch will not only enhance the visual appeal of your dish but also allow each guest to customize their meal according to their spice preference.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹
NOTE:
If you like thicker curry add only 1 cup of chicken stock, for rarer sauce put 2 cups it is a traditional curry sauce like in Thai restaurants.
Dry the rest of the food in the fridge for up to 2 days.
Do you want to try something a little different?
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