Crock Pot Thai Red Curry Chicken Recipe – Learn like a Pro

• 2 pounds boneless chicken breasts, cubed
• 1/3 cup plain Greek yogurt
• 2 tablespoons Thai red curry paste
• 2-3 tablespoons yellow curry powder
• 2 tablespoons chopped pickled ginger
• 1 tablespoon lemongrass paste
• 1 yellow onion, chopped
• 2 cups chopped potatoes and or sweet potatoes
• 1 can full-fat coconut milk
• 1 tablespoon fish sauce or tamari
• 1/3 cup chopped fresh cilantro
• juice and zest of 1 lime
• 4 tablespoons salted butter
• 3-4 cloves garlic, chopped
• 1/4 cup chopped green onion
• steamed rice, for serving

Instructions

CROCKPOT

• Place the chicken, yoghurt, curry paste, curry powder, ginger, lemongrass paste, and salt in the bowl of the slow cooker.
• To coat the chicken, toss. Give it ten minutes to sit. Add the fish sauce, coconut milk, onion, and potatoes.

• Cook, covered, for five to six hours on low or three to four hours on high.Set the temperature on high.
• Simmer, uncovered, until thickened, about 15 minutes.Add the lime juice, zest, and cilantro and stir.

• Combine the melted butter and garlic.Simmer until the butter starts to turn golden brown.
• Take off the heat source. Add the green onions and stir.

•  Spoon garlic butter over the rice and serve the chicken and sauce over bowls of rice.

INSTANT POT

•  Place the chicken, yoghurt, curry paste, curry powder, ginger, lemongrass paste, and salt for seasoning in the bowl of the instant pot.
• To coat the chicken, toss. Give it ten minutes to sit. Add the fish sauce, coconut milk, onion, and potatoes.

• Put the lid on and cook for 8 to 10 minutes under high pressure.Release the steam after cooking is complete.
• Saute food in the Instant Pot. Simmer, covered, for five to ten minutes, or until thickened.Add the lime juice, zest, and cilantro and stir.

• Combine the melted butter and garlic. Simmer until the butter starts to turn golden brown.
• Take off the heat source. Add the green onions and stir.Spoon garlic butter over the rice and serve the chicken and sauce over bowls of rice. Have fun!

Nutrition

• Serving: 1 serving = ¼ of the recipe
• Calories: 533kcal (27%)
• Carbohydrates: 38g (13%)
• Protein: 31g (62%)
• Fat: 32g (49%)
• Saturated Fat: 24g (150%)
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 110mg (37%)
• Sodium: 837mg (36%)
• Potassium: 1654mg (47%)
• Fiber: 7g (29%)
• Sugar: 14g (16%)
•  Vitamin A: 7667IU (153%),
• Vitamin C: 74mg (90%),
• Calcium: 166mg (17%),
• Iron: 5mg (28%)

Notes

• For a richer curry akin to what you’ll find in many Thai restaurants, add 1 cup of chicken stock.
• If you want a more classic, thinner curry, add two cups of chicken stock. If you’re not sure, add one cup and thin it up when you add the coconut milk at the last minute.

• Curry pastes are not made equally. Mae Ploy is my fave. Make sure to sample the product before adding it to the pot if you are not familiar with the brand.
• Some pastes have minimal flavour and a lot of heat.

• Although it smells bad, fish sauce gives this meal a fantastic flavour. One brand of fish sauce that is sugar-free is Red Boat.