Crockpot Thai Chicken Curry Recipe - Show Me the Yummy - Episode 14

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is easier to find and vegetarian-friendly.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken

Breasts are leaner, while bone-in chicken is often less expensive.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: sambal oelek

Homemade can control ingredients; sambal oelek is more accessible.

Grease the crockpot to prevent sticking.

Add coconut milk, brown sugar, chicken stock, red curry paste, garlic, ground ginger, roasted red pepper flakes, lime juice, fish sauce, and peanut butter into the crockpot.

Whisk the sauce ingredients together until fully incorporated, ensuring the peanut butter is broken down.

Place the chicken breasts into the sauce, ensuring they are fully submerged by scooping sauce on top.

Cover the crockpot with the lid and cook on low for about three hours.

After three hours, remove the chicken and cut it into bite-sized cubes, allowing excess sauce to drip off.

Mix the chicken back into the sauce to keep it coated.

Plate the dish by placing rice in a bowl, adding sautéed red bell peppers, and then adding the chicken with sauce on top.

Garnish with peanuts, fresh cilantro, and sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens