I go absolutely nuts for curries and you should know by now that I really enjoy the simplicity of crockpot meals (especially since I’m out of the house from at least 7am to 5pm every day). Of course, the flavors in this dish are rich and saturated. You can use chicken breast if you’d like but chicken thighs love the crockpot and are super cheap to boot. Serve this lovely concoction over cauli-rice or with my Lime and Madras Curry Roasted Cauliflower.
Yield: 6 hearty servings
Time: 10 mins prep, 6 hours cooking
- 2 small jars green curry paste (I suggest Thai Kitchen)
- 1 yellow onion, rough chopped
- 6-8 chicken thighs
- One bag frozen/bunch spinach, rough chopped
- 1 can coconut milk (I suggest Sprout’s)
- Plus 1 can chicken stock
- 4 garlic cloves, chopped
- 2 tbs madras curry powder
- ½ tsp ginger
- 1 tsp dill
- 1 tsp coriander
- ½ tsp salt
Prep all ingredients and place in crockpot for 6 hours on low. This dish can be left on warm for several more hours if necessary.
Remove skin and bones from chicken and shred. Immersion blend the sauce to desired texture and add chicken back in.