Crock Pot Thai Chicken Curry
Total Time: 4 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 4 hrs
Ingredients
- Servings: 4
- 1 onion, sliced
- 1 eggplant, diced
- 1 sweet potato, peeled and chopped
- 1 carrot, chopped
- 4 skinless chicken thighs
- 1 tablespoon minced ginger
- 4 garlic cloves, sliced
- 1 (13 1/2 ounce) can coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon thai curry paste
Recipe
- 1 peel and chop all the vegetables.
- 2 combine the sauce ingredients (from ginger down) in the bottom of your crock pot. add the chicken and stir or flip to get the sauce all over the chicken.
- 3 add the vegetables on top of the chicken. don't worry about stirring.
- 4 cook on low 6-8 hours or high 4-6 until the chicken is cooked through and vegetables are tender. i cooked mine on low for 7 hours and wished it had been 6. every crock pot is different so keep an eye on it if you can.
- 5 stir everything gently to combine and serve over rice.
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