Crock Pot Red Curry Chicken

This is a recipe we enjoy frequently, especially during the colder months when soups are delightful.

Ingredients

For the Crock Pot:

  • 1 4oz jar of red curry paste
  • 1 12oz can of light coconut milk
  • 1 12oz can of regular coconut milk
  • 2 cups chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar (optional - can be halved or omitted for less sweetness)
  • 2 (heaping) tablespoons peanut butter
  • 1 lb chicken breast
  • 1 lb boneless, skinless chicken thighs
  • 1 red bell pepper
  • 1 yellow bell pepper (can substitute with green or red bell pepper, or banana pepper)
  • 1 onion
  • 1 can sliced bamboo shoots (optional)
  • 1 can baby corn (optional)
  • 1 heaping tablespoon fresh ginger, minced
  • 1 cup frozen vegetables (like peas, or a peas/green beans mix, or just green beans)
  • 1 tablespoon lime juice (juice from 1 lime)
  • Cilantro for garnish

For the Side:

  • Cooked rice (we prefer basmati brown rice)

Instructions:

  1. Prepare the Chicken: Cut both the chicken breast and thighs into thin strips, about 1 1/2 inches long.

  2. Vegetable Prep: Slice the bell peppers into 1/2 inch slices, remove seeds, and slice the onion thinly.

  3. Combine Ingredients: Place all ingredients (except rice and cilantro) into the crock pot.

  4. Cook: Set the crock pot to low and let it cook for several hours until the chicken is tender and flavors are well combined.

  5. Rice: Just before serving, prepare the rice according to package instructions or your preference.

  6. Garnish: Before serving, sprinkle a little cilantro on top of the curry for freshness and color.

Note: Adjust the sweetness by modifying or eliminating the brown sugar based on your taste preference.