Thai Coconut Curry Chicken
A delicious slow cooked comfort food meal
Servings 8 servings
Equipment
- 1 Slow Cooker
Ingredients
- 2 cups chicken stock
- 2 Tablespoons thai red curry paste* see notes
- 1 tablespoon soy sauce
- 1 Tablespoon real maple syrup or brown sugar
- 1 Tablespoon minced ginger root
- 1 Tablespoon fish sauce
- 1 Tablespoon minced garlic
- 1 lb. boneless skinless chicken thighs
- 2 medium sweet potatoes diced
- 1 yellow onion diced
- 1 14 oz. can coconut milk
- 1 extra large handful of spinach chopped
- cilantro and limes to serve
Instructions
- Place all ingredients except coconut milk and spinach in the slow cooker and stir to combine.
- Cook in slow cooker on high for 4 hours.
- Remove chicken and shred, then return to the pot.
- Add coconut milk and spinach, and let sit for another 10 minutes or so, until spinach is wilted.
- Serve over rice with a slice of lime juice and cilantro
Notes
*Thai curry paste can vary in intensity. Use caution, and start small, especially if you don’t want much heat. I like to add all the ingredients to the slow cooker except for chicken, then taste test and add more if needed.