When I made the move up North last October I knew I had to beef up my collection of slow cooker recipes. There’s just something about Crock Pot dinners that gives the same sense of coziness as curling up with a blanket and sipping on hot chocolate.
Maybe it’s just me (I suspect it’s not) but on a cold day when I know dinner is slowly simmering away and will be ready for me when I get home, the day seems a little less cold and I feel a little more like yeah-I-can-do-this-winter-thing.
Red Thai curry became a regular thing at our house after we had it at a restaurant back in Tulsa. I tried to recreate it for this bloggity blog but soon discovered that making red Thai curry meant having to use every pot and pan in my kitchen. What do I do when I don’t want to dirty a million dishes? I think “Mmm… can this be made in a Crock Pot?”
After a few tries I finally got it down. It’s not quite the same as the restaurant, but the hubs and I were really happy with the final result. And seeing how we don’t live in Tulsa anymore… that’s a good thing.
The chicken & veggies get super tender in their nice looong bath in the spicy warmth of the curry sauce. It may seem like there isn’t enough liquid but trust me, one can of coconut milk will be enough. I recommend serving it with white or brown rice to soak up those extra curry juices.
Slow Cooker Red Thai Curry
- 1 lb boneless skinless chicken breast
- 1 eggplant, peeled & diced
- 2 green bell peppers, diced
- 1 small onion, diced
- 1 head of broccoli, cut into florets
For the sauce:
- 1 can coconut milk
- 3 T. red curry paste (I recommend Thai Kitchen Red Curry Paste.)
- 1 T. creamy peanut butter
- 1 T. honey
- juice from 1 lime (about 1 T.)
- 1/4 t. garlic powder
- 1/2 t. salt
- a pinch of crushed red pepper flakes, optional for extra spice
- brown or white rice for serving
- fresh cilantro for topping
In small bowl, whisk together the coconut milk, curry paste, peanut butter, honey, lime, garlic powder, salt, and red pepper flakes if using. In a slow cooker, layer the chicken on the bottom, then the eggplant, followed by the green pepper, onion, and broccoli. Pour the sauce over the top. Cook on low for 7-8 hours. After the cooking time is up, use two forks to shred the chicken and give the curry a stir. Serve with white or brown rice and top with fresh cilantro.