Red Thai Crock-Pot Chicken Curry

Ingredients

  • 2 14 oz. cans of full fat coconut milk
  • 2 Tablespoons fish sauce
  • 1-2 Tablespoons Thai red curry paste (more if you want it spicy)
  • 2 Tablespoons honey
  • 4 chicken breasts, cut into bite size pieces
  • 1/2 large red pepper, cut into long strips
  • 1 8 oz. can bamboo shoots
  • fresh Thai basil (a good handful)

Makes 8-10 Servings

  1. Whisk coconut milk, fish sauce, red curry paste, and honey in your crock-pot.
  2. Add chicken, long strips of red pepper, and bamboo shoots.  Stir until everything is evenly coated with the coconut milk sauce.
  3. Cook on low for at least 3-4 hours.
  4. Add fresh Thai basil leaves just before serving.

Serve over brown rice.

Notes

  • I used Thai Kitchen’s Red Curry Paste.  One tablespoon is very mild if you don’t want it spicy.
  • You can use regular basil in a pinch.  Genovese basil substitutes well.

https://www.archerfriendly.com/2011/05/red-thai-crock-pot-chicken-curry