Crockpot Curry. Crockpot Thai chicken curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy dinner recipe. Put everything into your crockpot then walk away until dinner!
It is worth frying the onions and spices off at the beginning to give the curry a depth of flavour. Turn cheap steaks or roast into this delicious Crock Pot Beef Curry Recipe. The meat is slow cooked to perfection and infused with amazing curry flavor. You can have Crockpot Curry using 5 ingredients and 1 steps. Here is how you cook that.
Ingredients of Crockpot Curry
- It’s 2.5 lbs of Chicken or Beef.
- You need 1-4 oz. of Can of Curry Paste (whatever color you like).
- Prepare 1 (13.5 oz.) of Can of Coconut Milk.
- Prepare Splash of Fish Sauce.
- It’s 1/2 Tsp. of Ginger.
Each bite is so tender and makes a great meal. The crock pot does all of the work for a really simple meal that your family will love. Crockpot take-out fake-out recipes are the best. You should also check out: slow cooker lo mein, slow cooker thai chicken soup, slow cooker teriyaki chicken, slow cooker kung pao chicken, crockpot orange chicken, slow cooker ramen.
Crockpot Curry instructions
- Mix altogether in crockpot, cook on low for 6 hrs or high for 4 hrs. Double up on everything to make more..
Breasts: I recommend chicken thighs for this recipe because they don't dry out and retain their juiciness in the slow cooker. You can also use bone-in chicken thighs for this recipe. If you insist on using chicken breasts, keep them whole and once the curry is cooked, use a fork to shred the chicken in the slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken.