This Thai red curry is delicious and so easy to make at home. The coconut milk helps make the sauce rich and creamy, which is perfect for a cold evening. The leftovers are even great for breakfast! Feel free to switch up the vegetables and use anything you like.
Quick tip: The curry paste has a kick, so be careful when adding it so the dish isn’t too spicy.
Slow Cooker Red Curry with Chicken and Veggies
Prep Time: 15-20 minutes | Cook Time: 4-6 hours | Serves 4
2 tablespoon organic coconut oil
1 organic onion, chopped
3 cloves organic garlic, minced
1 tablespoon fresh organic ginger, minced
1-2 tablespoons Thai red curry paste
1 (14 oz.) can organic diced tomatoes
1 pound organic chicken breast, thinly sliced
2 cans organic full-fat coconut milk
2 tablespoons fish sauce
2 tablespoons coconut aminos
1½ cups organic chicken stock
1 organic lime, juiced
1 organic sweet potato, cubed
1-2 cups organic eggplant, cubed
1 cup organic cabbage, thinly sliced
Optional for serving: Fresh basil, cilantro, lime juice, cauliflower rice, etc.
1.) In a medium sized pot, melt the coconut oil over medium-high heat. Sauté the onions and garlic until fragrant, then add the ginger and curry paste and cook for 1-2 more minutes. Add the tomatoes and bring to a simmer.
2.) Carefully transfer the mixture to a blender (or use an immersion blender) and puree until smooth. Pour into the slow cooker and stir in the coconut milk and stock, then add the remaining ingredients. Cook on Low for 4-6 hours, or until the chicken is fully cooked and the sweet potato is tender. Serve over cauliflower rice, if desired.