Thai Curry Crock Pot

Months ago my dear friend Jason asked for a crock pot curry recipe and I began trying things out. It seems like it wouldn’t be that hard… a thick flavorful sauce, a protein and a mix of veggies to boot. The issue is that slow cooking can lead to overcooked meat and veggies which is just no good. I think I finally managed to get decent flavor and well cooked items by starting with frozen chicken which allows the long cooking time to also be used for defrosting, and by adding the veggies at the end to keep them crisp and tasty. 

So here we go…

1 lb boneless, skinless chicken breasts or thighs

3 tbs coconut oil

1 tsp cumin

1 tsp coriander

3 tbs soy sauce

1 tsp salt

2 tbs of brown sugar

2 tst Thai curry paste (red or green)

1 C coconut milk

½ C Peanut butter (optional)

1 stick of lemongrass

1 fresh chili, minced (optional- I used a Serrano)

1 lime, zested, juiced

3 C fresh veggies of choice (beans, peppers, tomatoes, potatoes, squash)

1 C fresh cilantro, chopped

1 C fresh basil, chopped

1/2 C scallions, chopped

Add the first 11 ingredients to the crock pot and cook on low and cook for 8 hours (or high for 4). The only vegetables you should cook for the entire duration are potatoes because they will stand up to the heat. During the final ½ hour of cooking increase the heat to high and add the fresh veggies, chili pepper and lime stirring the curry so that the flavors will mix. I usually prep these ahead of time and store them in a plastic bag or container so I can dump them in when I come home right before dinner. While the veggies are cooking make a pot of rice to serve with the curry. Stir in fresh herbs right before serving and garnish with additional fresh lime wedges.