Crockpot Thai Curry

Paleo Thai CurryThai is a favorite in our household after taking cooking classes with a missionary that spent 17 years in Thailand cooking over open fire. While this dish is traditionally prepared in a wok, the crockpot is a staple in many families lives because we are so busy. This Thai curry is so easy to throw together we often prepare 3-4 different versions, mixing up the type of meat we use and different curry pastes, thrown everything in a freezer bag, and then just pull one out each week.

The palm sugar gives the curry a sweet finish, and you can leave out the Thai chiles if the kids don’t like spicy foods. Stick with Panang curry for a smooth flavor, or kick it up with red or green paste. Any International store will have the curry pastes, they come in small tin cans, or larger plastic tubs. Many mainstream grocery stores are now carrying them as well, some even have them premixed with coconut milk in a sauce container. Check for preservatives and other additives if you go that route though!

The chicken will shred, and the sweet potatoes and peppers will cook down and blend in, making it a great option for getting more nutritious foods into the kids without them knowing! You can serve the curry over zucchini noodles, cauliflower rice, or even spinach leaves.

 

Crockpot Thai Curry
 
Prep time
Cook time
Total time
 
Recipe type: Dinner
Cuisine: Thai
Serves: 4
Ingredients
  • 3-4 boneless skinless chicken breasts
  • 1 can coconut milk
  • 3 tablespoons curry paste (red, green, or panang)
  • 2 tablespoons coconut aminos
  • 2 tablespoons palm sugar
  • 1 tablespoon fish sauce
  • 5 Thai chilies, chopped – optional
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 small sweet potato, peeled, sliced thin
  • 3 zucchini
Instructions
  1. Place chicken in crockpot
  2. In a separate bowl add coconut milk, curry paste, coconut aminos, palm sugar and fish sauce, mix well and pour over chicken
  3. Add peppers and sweet potatoes on top, cover and cook on high 4-5 hours or low for 5-6 hours
  4. Peel zucchini and create noodles with julienne peeler, let sit on paper towel for 10-15 minutes to drain excess moisture
  5. Place noodles in covered microwaveable dish and cook for 3-4 minutes in microwave, or steam over boiling water for 3-4 minutes
  6. Serve curry over the noodles!