I told you. If it’s possible to make something in a crockpot, I will.
I got a copy of this cookbook, Everyday Thai Cooking, and this recipe caught my eye for two reasons: first, I had everything on hand to make it and second, it was pretty much SCREAMING to be made in the crockpot.
Isn’t curry usually better the next day? The longer the flavors have had to mix? I figured yes.
I made this on a day that Bart was at school really late, so when he came home, I was upstairs working. A couple of minutes later, he came up to the office, sat down on the guest bed next to my desk, and said, “This is my second bowl of this. I already ate the first bowl.”
Yes, it really was delicious. Going right on my list of staples for the winter.
Crockpot Thai Yellow Curry
- 2-3 boneless skinless chicken thighs
- 3 Tablespoons red curry paste
- 1 teaspoon curry powder
- 1 can 14 ounces coconut milk
- 1 1/2 cups vegetable or chicken broth
- 2 Tablespoons cornstarch
- 2 Tablespoons fish sauce
- 2 Tablespoons lime juice
- 2 teaspoons brown sugar
- Rice for serving
Place the chicken in a crockpot and add curry paste, curry powder, coconut milk, and broth. Cook on low for 6-8 hours. About 30 minutes before serving (around the time you're starting the rice), shred the chicken, then whisk the cornstarch together with the fish sauce and lime juice until smooth, and pour into crockpot. Add sugar, stir to combine, and let cook for 30 more minutes, until sauce is thickened (add more cornstarch if you want it even thicker).
Serve over rice.
(adapted from Everyday Thai Cooking)