Recipe: Crockpot Thai Curry

I haven’t made this in a while but I used to make this recipe all the time. It’s a semi-sweet curry that is not too spicy so it’s easily palatable to people who aren’t big curry or spicy fans. Of course you can make the heat more intense by adding more chili paste or less coconut milk.

Crockpot Thai Curry
Serves 6
  1. 1 13.5-oz can coconut milk
  2. 1 tbps brown sugar
  3. 1 tbps soy sauce
  4. 1 tbps red or green chili paste, or more to taste
  5. 1 tsp fish sauce
  6. 1 onion
  7. 2-3 cloves garlic
  8. 1 bell pepper (does not matter the color)
  9. 1 medium sweet potato
  10. 4 chicken thighs
  1. Combine coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot.
  2. Add the chicken to the sauce and give them a good flip over until coated.
  3. Add the cut vegetables to the crockpot as well.
  4. Cover and cook on low for 6-8 hours, or on high for 4-6 hours until chicken is fully cooked and vegetables are tender.
Mab Made Food

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