Crockpot Green Curry Chicken

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

Ingredients:

  • 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

Directions:

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.

Currrrrrrry

Currrrrrrry

Advertisements

One thought on “Crockpot Green Curry Chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s