Slow-Cooker Thai Red Curry with Chicken

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Red curry is my go-to Thai dish. I order it almost every time we eat at a Thai restaurant. It is spicy with a little bit of sweetness. It’s wonderful!! This version has lovely color from the carrots and red bell pepper as well as a textural contrast from the potatoes.Β This recipe was adapted from Frontier Natural and The Wanderlust Kitchen. I added more vegetables to the dish, used light coconut milk, and used chicken thighs instead of chicken breasts- just my personal preference. We ate it over an organic quinoa and rice blend with warm naan and green salad. Potatoes, rice, AND naan… my starch-loving husband was thrilled! A slow-cooker meal ready after two after-school piano lessons… I was thrilled! πŸ™‚ GREAT!

I have been looking forward to bringing this dish to Fiesta Friday #9 over at The Novice Gardener– she knows how to throw a wonderful party! πŸ™‚

For the red curry sauce:

  • 2 tablespoons vegetable oil or ghee
  • 3 cloves garlic
  • 1 tablespoon fresh ginger
  • 2 large shallots or Β½ a red onion
  • 1 tablespoon curry powder blend (I used Penzey’s Maharajah Curry Powder)
  • 2-3 dried red chilies (I used 2 dried Guajillo chilies), stemmed, crumbled with seeds intact
  • 1 medium red bell pepper
  • Juice and zest of 1 lime
  • 2 cups light coconut milk

To complete the dish:

  • 1 tablespoon grape seed oil
  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • coarse salt and freshly ground black pepper
  • Basic red curry sauce (recipe above)
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 2 tablespoons fish sauce
  • 2 tablespoons light brown sugar
  • 2 cups chicken stock
  • 1 red bell pepper, chopped
  • 2 carrots, sliced
  • 4 medium Yukon gold potatoes, diced
  • 1 lime, cut into wedges, for serving, optional
  • 1/4 cup Fresh cilantro leaves, chopped
  • 1/8 cup Scallions, chopped
  • rice, for serving
  • naan, for serving, if desired

Make the basic red curry sauce:

  1. Heat oil or ghee in a 2-quart sauce pan.
  2. Finely chop garlic, ginger, shallots and bell pepper in a mini-food processor.
  3. SautΓ© garlic, ginger, diced shallots or onion, and red bell pepper in oil or ghee until tender.
  4. Sprinkle in curry powder, crumbled dried red chilies, lime juice and zest. Stir in coconut milk and puree with an immersion blender or in a food processor until smooth.
  5. Remove from heat and pour into your slow cooker.

Finish the dish:

  1. Season the chicken pieces with salt and pepper. Heat the grape seed oil in a skillet over very high heat. Once hot, brown half of the chicken pieces for about 30 seconds per side. Transfer browned chicken pieces to the slow cooker, with the curry sauce. Repeat with the rest of the chicken.
  2. Deglaze the pan with the chicken stock, scraping up any browned bits on the bottom of the pan. Add the stock and pan drippings to the slow cooker.
  3. Stir in the turmeric, coriander, fish sauce, and sugar.
  4. Cook on high for 2 hours, or low for 5 hours.
  5. Add the bell pepper, carrots and potatoes. Cook another 30 minutes on high, or for an hour on low.Β (I cooked it on low for 3 1/2 hours, added the vegetables, and then cooked it on high for 1 hour.) Taste and adjust seasoning, if necessary.
  6. Serve over rice with lime wedges for squeezing, if desired. Garnish with cilantro and scallions.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

40 responses to “Slow-Cooker Thai Red Curry with Chicken

  1. Pingback: Fiesta Friday #9 | The Novice Gardener

  2. I love Thai curries! Yum. I don’t have a slow cooker but am going to pass this recipe on to my sister who is having lots of fun with her new one. Perhaps I can convince her to make it for me, if I bring the naan!

  3. Such beautiful colors and the dish looks super tasty! I’m trying real hard to like curry more and this looks like a great recipe to “go for it”! Thanks for sharing it πŸ™‚

  4. I have just recently started experimenting with curry, never having been a fan of it before. Hopefully I will continue to get braver and try something like this! πŸ™‚

  5. Josette, I prefer thighs over breasts as well! Your curry looks fantastic!

  6. Ooh the colours look wonderful, red curry is one of my favourites too, along with tamarind duck. πŸ™‚

  7. MB

    This looks incredible (as always!) Thanks for the idea… I think I’ll need to add red curry to a dinner menu next week πŸ™‚

  8. Oh my! I love Thai red curry so much. Like you I order any time I am given the opportunity! Your recipe looks gorgeous! I am bookmarking it and will make it soon!

  9. I love Thai Red Curry too! I also love to make it at home for guests, I usually add some pineapple, cherry tomato and shrimps, but your ingredients sound super yummy! Must try your version sometimes! Thanks for sharing!

  10. 3 reasons why I love this recipe: I much like Thai curries too, I also prefer chicken thighs over breasts and I think I’m addicted to starchy and spicy foods. Thanks for sharing! πŸ™‚

  11. bitsofnice

    I adore Thai curries and I am the same, it’s my go to dish for all the same reasons! And I agree with you chicken thighs win everytime over breasts!

  12. I love Thai food, and this looks wonderful. Thank you for bringing this over to the Fiesta day. πŸ™‚

  13. Beautiful! I love that you didn’t just use a prepared curry paste!

  14. I recently made Thai red curry from scratch, too! You’ll be hearing about it soon. It’s one of those things that makes you feel so accomplished after making it, isn’t it? I’m going to give this recipe of yours a try, too, one of these days. Sounds delicious!

  15. I like Thai curry, so spicy and yummy. By the way I love all curries and I recently made an lentils corail indian curry.
    Thank you for sharing
    Chantal

  16. We are a big time red Thai curry fan!tha ka so much for showing a home made red curry sauce! The color is vibrant!

  17. I love Thai style curries, loving the fact this one is cooked in the slow-cooker! Makes it all a lot easier! πŸ™‚

  18. I don’t know why I never thought to use my slow cooker for making curry. Your curry sounds great…I like the added vegetables.

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