Chicken - Crock Pot Green Curry Chicken recipes

Author: Anthony Cotter  

This slow cooker coconut curry chicken is made with chicken breast, full-fat coconut milk, green curry paste, and a squeeze of lime. Slow Cooker keto Thai Green Curry is a perfect, authentic Thai curry with chicken and vegetables.

Coconut Curry Chicken (Slow Cooker)

Coconut Curry Chicken (Slow Cooker)
Prep your lunch or dinner for an entire week with our amazing crockpot curry chicken! This slow cooker coconut curry chicken is made with chicken breast, full-fat coconut milk, green curry paste, and a squeeze of lime.
Provided by: Lee Funke
Total time: 385 minutes
Cook time: 360 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 15
Ingredients:
  • 1.5 lbs. boneless, skinless chicken breast
  • 1 tablespoon minced garlic
  • 1 15-oz. can full-fat coconut milk
  • 3 tablespoons green curry paste
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt (or more, to taste)
  • 1/2 teaspoon chili powder
  • 2 tablespoons fresh Thai basil or cilantro
  • 2 tablespoons fresh lime juice, or more to taste
  • 1 large green pepper, sliced
  • 1 large red pepper, sliced
  • 1/2 medium red onion, sliced
  • 1 tablespoon coconut oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
Nutrition:
  • Serving Size: 1/4
  • Calories: 455 calories
  • Sugar: 4 grams
  • Fat: 26 grams
  • Carbohydrate: 8 grams
  • Fiber: 2 grams
  • Protein: 43 grams
How to cook:
  1. Place the minced garlic, coconut milk, curry paste, garlic powder, salt, and chili powder into the slow cooker and whisk everything together until combined.
  2. Submerge the chicken breast in the sauce, making sure that both sides get coated.
  3. Cover the slow cooker and cook on low for 6-8 hours (recommended)
  4. high for 2-4 hours
  5. When there are about 20 minutes left of cook time for the chicken, prepare the peppers and onions.
  6. Heat coconut oil in a large skillet over medium/high heat.
  7. Then, add the sliced veggies and sauté for about 5 minutes, just enough to flash fry them so they aren’t soggy. Season with salt and pepper. Remove from heat.
  8. Once the chicken has cooked all the way through and has an internal temperature of 165ºF, remove and shred chicken with 2 forks.
  9. Place the shredded chicken back into slow cooker with the sauce and mix. Add the cooked peppers and onions and fresh lime juice to the slow cooker and toss everything together.
  10. Serve with Thai basil or cilantro with your favorite grain.
Notes: Thai Green Chicken Curry, Thai Green Chicken Curry Recipe · Meat. 4 cups Chicken thighs · Produce. 3/4 cup Basil, fresh. 1 15-ounce can Chickpeas · Canned Goods. 1 1/2 cups Chicken broth.

Crock Pot Green Curry Chicken

Crock Pot Green Curry Chicken
This simple and delicious Thai curry can be assembled in minutes. Serve with hot rice, fresh lime juice and don't forget the sriracha!
Provided by: jenna
Total time: 190 minutes
Cook time: 180 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 16
Ingredients:
  • 1 small eggplant (peeled and diced)
  • 1 green bell pepper (diced)
  • 2 cups green beans (cut into 2" slices)
  • 1/2 acorn squash (or whatever squash you like...sweet potato would also work, peeled and diced)
  • 1 yellow onion
  • 2 inch knob fresh ginger (peeled and minced)
  • 1 lb boneless skinless chicken breasts (cut into bite sized pieces)
  • 1 13.5 oz can coconut milk
  • 3 tbsp green curry paste
  • 1/2 tsp cayenne pepper
  • 3/4 tsp salt
  • 1 tsp fish sauce
  • 1 tsp sugar
  • juice of 1 lime
  • minced cilantro for serving
  • hot cooked rice for serving
How to cook:
  1. In the Crock Pot, place the diced eggplant, bell pepper, green beans, onion, ginger and chicken. In a small bowl, whisk together the coconut milk, cayenne pepper, green curry paste, sugar, fish sauce and salt. Pour this over the chicken mixture in the Crock Pot.
  2. Turn heat to high and cook for 3 hours. Right before serving, add the fresh lime juice. Serve over rice.
Notes: Slow Cooker Thai Green Curry Chicken Recipe by J.A.B, Great recipe for Slow Cooker Thai Green Curry Chicken. I love Thai food. My friend from Thailand, would either make some for me or take me to his cousin's

Instant Pot Slow Cooker Keto Thai Green Curry

Instant Pot Slow Cooker Keto Thai Green Curry
Slow Cooker keto Thai Green Curry is a perfect, authentic Thai curry with chicken and vegetables. Makes a fragrant, aromatic dish that hits the spot.
Provided by: Urvashi
Total time: 495 minutes
Cook time: 480 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Thai
Number of ingredients: 17
Ingredients:
  • 1 tablespoon Coconut Oil
  • 2 tablespoons Curry Paste ((adjust to preferred spice level))
  • 1 tablespoon Minced Ginger
  • 1 tablespoon Garlic
  • 1 cup Onions (chopped)
  • 1 lb Boneless Skinless Chicken Thighs (cut into bite size pieces)
  • 1 can Bamboo Shoots (small can, optional (omit for low carb))
  • 1/2 cup Water (divided)
  • 1 tablespoon Fish Sauce
  • 2 tablespoon Soy Sauce
  • 2 teaspoons Sugar (or Splenda)
  • 1 teaspoon Kosher Salt ((if needed))
  • 2 cups Eggplant (peeled and chopped into large chunks)
  • 1 Green Pepper (or yellow or orange pepper, chopped)
  • 1/2 cup Basil leaves ((use Thai basil if you can find it))
  • 1 cup Full-Fat Coconut Milk
  • 1 tablespoon Lemon Juice
Nutrition:
  • Calories: 234 kcal
  • Carbohydrate: 11 g
  • Protein: 18 g
  • Fat: 14 g
  • Saturated Fat: 11 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Instant Pot Green Curry
  2. Turn your Instant Pot on Sauté, high, and when it's hot, add coconut oil. When the oil is hot, add the curry paste and cook this curry paste for 1-2 minutes.
  3. Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
  4. Add ¼ cup water and thoroughly deglaze the pot. Press CANCEL to turn off sauté.
  5. Add chicken, bamboo shoots, the remaining ½ cup of water, fish sauce, soy sauce, sweetener, and salt and mix well.
  6. Place eggplant on top. Do not stir. You are doing this to slow down the cooking of the eggplant while allowing enough time for the chicken to cook.
  7. Secure the lid on the pot. Set the Instant Pot at High pressure for 5 minutes. When cook time is complete, let pot release pressure naturally for 5 minutes, and then release all remaining pressure.
  8. Set the pot on Sauté. Add the bell peppers and basil leaves, and allow them to wilt for 30 seconds. Slowly pour in the coconut milk, stirring to incorporate. Allow the coconut milk to heat through but do not allow it to bubble and boil, as that will cause it to separate.
  9. Squeeze in lemon juice and serve with jasmine rice or shirataki noodles for a low carb option.
  10. Slow Cooker Green Curry
  11. Turn your Instant Pot on Sauté, high, and when it's hot, add coconut oil. When the oil is hot, add the curry paste and cook this curry paste for 1-2 minutes. This process can also be done on the stovetop if you aren't using an Instant Pot.
  12. Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
  13. Add ¼ cup water and thoroughly deglaze the pot. Press CANCEL to turn off sauté.
  14. Add chicken, bamboo shoots, eggplant, the remaining ½ cup of water, fish sauce, soy sauce, and sweetener to your Instant Pot or slow cooker and mix well.
  15. Press cancel to turn off the Sauté mode and switch to Slow Cook mode (if using an Instant Pot). Set your Instant Pot on MEDIUM or your slow cooker on LOW for 8 hours.
Notes: Slow cooker Thai green curry, Trim chicken and cut into four pieces. Place in the bowl of a slow cooker. · In a frypan, cook curry paste for 2-3 minutes, stirring continuously. · Wash

Crockpot Thai Chicken Curry

Crockpot Thai Chicken Curry
This Crockpot Thai Chicken Curry is healthy, tasty, & only takes one dish & five minutes to put together! 3 hours of cook time & you've got one yummy meal!
Provided by: Jennifer Debth
Total time: 185 minutes
Cook time: 180 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 15
Ingredients:
  • 1 (14 oz) can full fat coconut milk (could also use lite)
  • 1/4 cup peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 4 cloves garlic (minced or pressed)
  • 1/2 cup chicken stock
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 pounds boneless skinless raw chicken breasts
  • red bell peppers (sautéed - optional, but recommended*)
  • cilantro (for topping)
  • peanuts (for topping)
  • sliced green onions (for topping)
Nutrition:
  • Calories: 538 kcal
  • Carbohydrate: 16 g
  • Protein: 43 g
  • Fat: 34 g
  • Saturated Fat: 21 g
  • Cholesterol: 109 mg
  • Sodium: 1040 mg
  • Fiber: 1 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Grease crockpot with cooking spray.
  2. Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
  3. Place chicken breasts on top.
  4. Spoon sauce over the chicken, so it's fully submerged.
  5. Cook in crockpot on LOW for 3 hours.
  6. After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
  7. Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.
Notes: Slow Cooker Thai Green Curry, Heat oil in a large skillet over medium-high heat. · Place browned beef in a lightly greased slow cooker. · Stir in curry paste, fish sauce, sugar
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