Chicken in Sauce
This dish features tender chicken chunks simmered in a rich, creamy orange sauce, with pops of red pepper and fresh cilantro. It’s a simple, hearty meal that’s perfect for busy nights. Just toss the ingredients in a slow cooker, set it, and forget it. You’ll have a delicious, home-cooked meal ready when you are.Sometimes, on those impossibly busy days, all you crave is a meal that feels like a warm hug—enter this easy Slow Cooker Thai Chicken Curry. It’s like wrapping yourself in a cozy blanket of flavors, where coconut milk mingles playfully with curry paste, and the aroma dances around your kitchen, inviting daydreams of far-off places. And while the slow cooker does its magic, you can almost hear the distant rhythm of a bustling Thai market, making dinner an exotic escape with minimal effort.
Slow Cooker Stew
Making a hearty stew is super easy with a slow cooker. Start by tossing in chopped veggies like carrots and potatoes. Add chunks of tofu or your favorite protein. Pour in some broth until everything’s just covered. Let it cook on low for 6-8 hours. Before serving, add a splash of cream to make it rich and delicious. Garnish with fresh herbs for an extra touch. This method is perfect for a busy day when you want a warm, home-cooked meal without much fuss.
Steps
- Preparation: Begin by placing all ingredients, except for the coconut milk and kale, into your crockpot. Mix these components thoroughly and set the crockpot to cook on high for four hours.
- Incorporating Final Ingredients: Once the four hours have passed, add the coconut milk and kale to the pot. Allow the mixture to rest while you prepare your choice of rice, cauliflower rice, or quinoa for serving.
- Serving: Dish out the curry into bowls and garnish with cilantro, lime, and chili peppers if you prefer a bit more heat. Enjoy your meal!
Ingredients
- 1 to 2 cups chicken stock
- 2 to 4 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon coconut sugar (or substitute with maple syrup or brown sugar)
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce
- 3 cloves garlic
- 1 pound boneless, skinless chicken thighs
- 1 large kabocha squash (or butternut squash)
- 1 medium yellow onion
- 1 to 2 chili peppers
- 14-ounce can of coconut milk
- 1 large bunch of kale
- Cilantro
- Lime
- Additional chopped chili peppers
Nutritional Values
Calories: 2132kcal | Carbohydrates: 152g | Protein: 124g | Fat: 128g | Saturated Fat: 96g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 4g | Cholesterol: 440mg | Sodium: 3348mg | Potassium: 6616mg | Fiber: 28g | Sugar: 56g | Vitamin A: 30668IU | Vitamin C: 296mg | Calcium: 664mg | Iron: 20mg
FAQ
- Can I substitute chicken breasts for chicken thighs in this recipe?
- Yes, you can use chicken breasts instead of thighs. Chicken thighs are generally more flavorful and often more affordable, but breasts will work fine if that’s what you have available.
- Is it possible to cook the curry on low heat for 8-10 hours?
- Yes, you can cook the curry on low heat for 8-10 hours. However, be aware that the squash will become very soft, with some of it merging into the sauce, which will thicken and sweeten it.
- Can I make this Thai chicken curry on the stovetop instead?
- Absolutely! You can simmer the curry on the stovetop, but it shouldn’t be cooked for more than an hour.
- Can I use a different type of curry paste?
- Yes, you can use any color of curry paste such as red, green, or yellow, as all work well in this recipe.
- Can I use curry powder instead of curry paste?
- No, curry powder is not suitable for this recipe, as it is a blend of spices used in Indian cuisine and is quite different from Thai curry paste.
Tips
- Taste Your Curry Paste First: Not all curry pastes are made the same. To ensure the right level of heat and flavor, give it a taste before adding it to the crockpot. This way, you can adjust the amount according to your preference.
- Adjust Chicken Stock for Desired Consistency: If you prefer a thicker curry, similar to what you find in many Thai restaurants, start with 1 cup of chicken stock. For a more traditional, thinner curry, use 2 cups. You can always adjust the consistency after adding the coconut milk.
- Use Chicken Thighs for More Flavor: While chicken breasts can be used, boneless, skinless chicken thighs typically offer more flavor and are generally more affordable, making them a great choice for this dish.
- Enhance with Fresh Garnishes: After serving, elevate the dish with fresh garnishes like cilantro, lime, and chili peppers. These not only add a burst of flavor but also enhance the presentation of your meal.
Equipment
- Crockpot (Slow Cooker)
