Description
This bold, spicy, and creamy Thai-style curry gives take out a run for its money. This sauce is THE definition of umami. Packed with flavor from cooking for hours in the slow cooker and filled with nutrients, it’s a comforting and filling dish ready to satisfy your Thai food cravings.
Ingredients
Scale
- 1 Tbsp olive or canola oil
- 1 1/2 lbs chicken thighs
- 1 medium onion, sliced thin
- 1/2 cup chicken or vegetable stock (or water)
- 4-ounce jar red Thai curry paste
- 1-inch knob ginger, minced
- 2 Tbsp fish sauce
- 1 Tbsp brown sugar
- 14-ounce can full-fat coconut milk
- 1 small eggplant, sliced into half moons
- 1 medium bell pepper (red, orange, or yellow), sliced thin
- 1 medium zucchini, sliced into half moons
- Optional toppings: fresh lime, chopped mint, or cilantro
- For serving: cooked brown rice or brown rice noodles
Instructions
- In a large skillet, heat oil then sear chicken thighs for 1-2 minutes per side. Then move chicken to slow cooker. While pan is still hot, add onion and saute for 3-5 minutes, until it begins to soften. Add onion to slow cooker. If you’re short on time, you can skip these steps.
- Add next 5 ingredients (through brown sugar) into slow cooker and cook on low for 6 hours or high for 3-4.
- Turn slow cooker up to high. Add coconut milk and vegetables and cook for another 20-30 minutes, until vegetables are tender but not too soft.Serve over brown rice or rice noodles with optional toppings.
- Store leftovers in refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 7
- Sodium: 830
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 13
- Carbohydrates: 16
- Fiber: 4
- Protein: 28