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Delicious Crockpot Thai Chicken Curry Easy Flavorful

Crockpot Thai Chicken Curry
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Savor the flavors of easy delicious Crockpot Thai Chicken Curry Perfect for a hasslefree dinner with vibrant spices tender chicken

Ingredients

Scale
  • 1 lb boneless chicken thighs (or breasts)
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 bell pepper, sliced
  • 2 carrots, sliced
  • 1 cup green beans, trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Juice of 1 lime
  • Salt and pepper, to taste

    • Instructions

  • Prep Your Ingredients: Begin by chopping all your vegetables and mincing the garlic and ginger. If you’re using chicken thighs, you can trim excess fat if desired.
  • Browning the Chicken: (Optional) Heat a large skillet over medium-high heat. Add a bit of oil and sear the chicken thighs for about 3-4 minutes per side until browned. This enhances the flavor of the dish.
  • Add to Crockpot: Place the browned chicken (or raw if skipping the browning step) into the crockpot. Pour in the can of coconut milk and stir in the red curry paste until well combined.
  • Layer the Veggies: Layer the bell pepper, carrots, and green beans on top of the chicken in your crockpot.
  • Add Aromatics: Sprinkle the minced garlic and grated ginger over the top of the vegetables. Squeeze in the lime juice, and add salt and pepper as desired.
  • Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, depending on your day. The longer you cook, the more the flavors will develop!
  • Finish and Serve: Once cooked, shred the chicken with two forks and stir everything together. Taste to adjust seasoning if necessary. Serve hot over rice or noodles to soak up that delicious sauce!

    • Nutrition

    Find it online: https://maymentora.com/crockpot-thai-chicken-curry-coconut-milk-peppers-simmering/