CROCKPOT THAI RED CURRY😍

The time change may have had you falling asleep at your desk all day, but this Thai Red Curry will at least wake your taste buds up🔥 Whenever I am looking for easy ways to add more veggies to my diet, I love cooking up a big batch of curry for the week - it’s a great way to use up whatever veggies you have in the fridge, while still packing on the flavor. It’s also super customizable - keep it mild or crank up the heat, add some chicken or keep it all veg, serve with rice or roasted sweet potatoes for a Whole30 option - whatever floats your boat! Another dump it, set it and forget it crockpot recipe you will love!

Serves 4-5.

Ingredients:

For the Slow Cooker Thai Red Curry:

• 2 lbs boneless skinless chicken thighs, cut into 1” cubes

• 2 large carrots, peeled and cut into ¼” slices

• 1 ½ cups chopped butternut or kabocha squash (optional)

• 1 onion, finely chopped

• 1 red bell pepper, cut into 1” cubes

• 2 cups chicken broth

• 1 14oz can coconut milk 

• 3-5 tbsps red curry paste (I like Mae Ploy - depending on the brand of curry paste and your spice preference, if you are sensitive to spice, start at 2-3 tbsps and work your way up)

• 5-6 kaffir lime leaves (optional)

• 3 cloves minced garlic

• 3 tsps grated ginger (or ½ tsp ground)

• Juice from 1 large lime

• 2 tbsps fish sauce + more to taste

• Thai basil for serving (optional)

Serving Options:

• Serve on a bed of jasmine rice or a roasted sweet potato for a Whole30 option

Directions:

For the Crockpot Thai Red Curry*:

• Add chicken broth, coconut milk, curry paste, ginger, and garlic to your crockpot and whisk until combined.

• Add in the chicken, carrots, squash, onion, bell pepper, and lime leaves and stir to combine.

• Cook on high for 4 hours or low for 8 until the chicken and veggies are tender.

• Serve with jasmine rice or a roasted sweet potato and enjoy!

*If you don’t have a crockpot, you can also simmer on the stove for 14-15 minutes or until veggies are tender and chicken is cooked through.