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Introduction
Thai curry has long been a beloved comfort food, traditionally simmered for hours to develop its complex flavors. This crockpot version brings that same depth of flavor to your kitchen with minimal effort. Originating from the bustling streets of Bangkok, Thai curry has evolved over centuries, influenced by both Indian and Chinese cuisines. Our healthy adaptation maintains the dish's authenticity while catering to modern, health-conscious diners. By using a crockpot, we're not only making the cooking process easier but also paying homage to the slow-cooking techniques that have been used in Thai households for generations.
Ingredients
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cans (13.5 oz each) full-fat coconut milk
• 3 tbsp Thai red curry paste
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp minced fresh ginger
• 3 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 large yellow onion, sliced
• 2 medium carrots, sliced diagonally
• 1 cup snap peas, ends trimmed
• 1 can (8 oz) bamboo shoots, drained
• 2 tbsp lime juice, freshly squeezed
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh cilantro leaves, chopped
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups cooked jasmine rice, for serving
Step 1:
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Season chicken cubes with 1 tsp salt and 1/2 tsp black pepper, then brown for 3-4 minutes. Transfer to the slow cooker.
Step 2:
In the same skillet, sauté minced garlic and ginger for 1 minute until fragrant. Add to the slow cooker.
Step 3:
In the slow cooker, combine coconut milk, Thai red curry paste, fish sauce, and brown sugar. Stir well to mix.
Step 4:
Add sliced red bell pepper, yellow onion, carrots, and bamboo shoots to the slow cooker. Stir to combine all ingredients.
Step 5:
Cover and cook on low for 6 hours or on high for 3-4 hours, until chicken is tender and vegetables are cooked through.
Step 6:
During the last 30 minutes of cooking, add snap peas to the slow cooker.
Step 7:
Once cooking is complete, stir in fresh lime juice, basil leaves, and cilantro leaves.
Step 8:
Taste and adjust seasoning if needed. Serve hot over cooked jasmine rice.
Q: Can I make this recipe spicier?
A: Yes, you can increase the amount of Thai red curry paste or add sliced fresh chili peppers to make it spicier.
Q: Is this recipe gluten-free?
A: It can be gluten-free if you ensure the fish sauce and curry paste used are certified gluten-free.
Q: Can I freeze this curry?
A: Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
• For a vegetarian version, substitute the chicken with firm tofu and use soy sauce instead of fish sauce.
• Adjust the amount of curry paste to your preferred level of spiciness.
• Light coconut milk can be used for a lower-fat option, but the sauce will be less creamy.
• Fresh lime leaves can be added for extra authenticity if available.
• This recipe contains fish sauce, which is not suitable for vegetarians or those with fish allergies.
• For a gluten-free version, ensure your fish sauce and curry paste are gluten-free certified.
Serve the curry hot over jasmine rice, garnishing with additional fresh herbs if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Prep all ingredients before starting to cook. Brown the chicken and sauté aromatics while the slow cooker preheats.
- For best flavor, use full-fat coconut milk and adjust curry paste to your preferred spice level.
- Add delicate vegetables like snap peas towards the end of cooking to maintain their texture.
- Allow the curry to rest for 10 minutes after cooking to let flavors meld and sauce thicken slightly.
For a vegetarian version, replace chicken with firm tofu and fish sauce with soy sauce. For a lower-fat option, use light coconut milk.
Pair with a cold Thai iced tea or a crisp Riesling wine. Serve with a side of cucumber salad for a refreshing contrast.
Suitable for year-round cooking, but especially comforting in fall and winter months.
Contains fish (fish sauce). May contain soy and gluten depending on the brands of curry paste and fish sauce used. Contains tree nuts (coconut).
