Slow Cooker Thai Red Curry
This one pot slow cooker thai chicken red curry is simple to make, fragrant, flavorful and spicy with tender juicy chicken.
Servings 4 people
Calories 554kcal
Ingredients
- 3 Boneless Skinless Chicken Breasts (see note 1)
- ½ Yellow Onion, diced
- 1 cup Celery, diced
- 2 large large Carrots, peeled and sliced
- 4 cups Yellow Potatoes, cut into chunks
- 1 ½ cups Chicken Broth
- 1¾ cups Pumpkin Puree (not pie filling)
- 1 tablespoon Minced Garlic
- 2 tablespoons Red Curry Paste
- 1 tablespoon Ginger Paste
- Juice of 1 Lime
- 1 cup Coconut Milk
- 2 cups Cooked Jasmine Rice
For Serving
- 2 tablespoons Peanuts, chopped
- Corriander (Cilantro)
Instructions
- Spray a 5-quart crockpot with cooking spray. Place chicken breasts in the middle of the crockpot and place diced vegetables around chicken. Pour chicken broth over meat and vegetables.
- In a small bowl combine pumpkin puree, minced garlic, red curry paste, ginger paste and juice of 1 lime. Pour pumpkin mixture evenly over chicken breasts.
- Cover with lid and cook on high for 4-5 hours on or 5-6 hours on low.
- Remove chicken from crockpot and shred with two forks. Return chicken to crockpot and add coconut milk. Stir well. Cover and cook an additional 20-30 minutes.
- Serve over hot cooked rice with fresh cilantro and chopped peanuts.
Notes
- Recommended red curry pastes: first - Maesri, second - Mae Ploy, next - either Thai Kitchen or Valcom
- Chicken: 3 boneless skinless chicken breasts or around 650 grams 1.4 pounds
- Pumpkin: substitute pumpkin for cooked and mashed sweet potato. If using pumpkin, don't used canned pumpkin as it will be too sweet. Its best to boil pumpkin in a pot of water and mash with a fork.
- Coconut Milk: for a rich thick and luscious curry sauce, I recommend using a full fat coconut milk, however it will still work using "light" coconut milk. The curry sauce may be slightly thinner though.
- Low Carb Option: Serve with cauliflower rice to keep the calories low. I love using the frozen cauliflower rice that you can reheat in the microwave.
- Leftovers: Store leftover curry in the fridge in an air tight container for upto 4 days. Freeze upto 3 months.
Nutrition
Calories: 554kcal | Carbohydrates: 63g | Protein: 54g | Fat: 7g | Saturated Fat: 3g | Fiber: 7g | Sugar: 4g
