Thai Chicken Curry

This post is sponsored by Red Gold® Tomatoes. Learn more about Red Gold® Tomatoes and their effort “To produce the freshest, best tasting tomato products in the world” on their website. 

People always ask me what my favorite thing to cook is. That’s a fair question for a food blogger, I just wish it wasn’t so hard to answer. Can I say everything?! 

If I had to pick one of my favorites, it has to be Southeast Asain dishes. I just love the combination of flavors and spices and the ability to dress them up with acids and herbs. 

This dish, a twist on Red Gold®’s Quinoa Chicken Curry Bowl recipe, is my new favorite cozy recipe. It’s also fantastic for meal prep!

Keep reading to grab my brand new Thai Chicken Curry recipe!

For this dish, you’ll need:

• 1 lb. Boneless Skinless Chicken Thighs, cut into ½ inch cubes 
• 1 15 oz Can of Red Gold® Crushed Tomatoes 
• 1 14.5 oz Can of Red Gold Diced Tomatoes Basil, Garlic & Oregano
• 1 14 oz Can of Coconut Milk, full-fat 
• 1 1/2 Cups Low Sodium Chicken Broth
• 1 Small Yellow Onion, thinly sliced
• 1 Red Bell Pepper, thinly sliced
• 2 Cloves of Garlic, minced
• 1 ½ Tbsp Vegetable Oil
• 1 Tbsp Fish Sauce
• 1 Tbsp Curry Powder
• 1 – 2 Tbsp Thai Curry Paste
• 1 Tbsp Brown Sugar
• 2 Tsp Turmeric
• 2 Tsp Cumin
• 1 Tsp Crushed Red Pepper
• Salt/Pepper
• Assorted Toppings: Green Onions, Fresh Cilantro or Thai Basil, Lime Wedge
• Serve With: Quinoa
• Supplies: Crockpot

Rejoice! This is a crockpot recipe!

Yes, beautiful dishes like these can be made in a crockpot! That’s one of the best things about curries—just add all of the ingredients to the pot and walk away!

1. Pat the chicken thighs dry, season them with salt and pepper, then add all of the other ingredients to the crockpot.

2. Cook on high for 4 – 5 hours, or on low for 6 – 8.

Time to serve, dress it up! 

I love serving this dish with quinoa. You can either add uncooked quinoa to the crockpot throughout the cooking process, or serve it on the side. 

For the first serving, I prefer to serve it on the side.

How long will this curry keep?

This curry will keep in your fridge for 3 – 4 days properly sealed. 

Reheating:

Since this meal is perfect for meal prep, combining the quinoa and curry works perfectly! You can even add an extra ladle of sauce to each of your prep bowls for the quinoa to absorb until you reheat it, just incredible! 

Reheat each prep bowl for 2 – 3 minutes until the curry is steaming, then top with fresh herbs and lime.

I hope you enjoyed this cozy recipe! Don’t forget to pick up a few cans of Red Gold® Crushed Tomatoes and Diced Tomatoes with Basil, Garlic & Oregano next time you’re at the grocery store*, you won’t regret it!

*I pick up my Red Gold® Tomatoes at my local Kroger.

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @redgoldtomatoes!

Thai Chicken Curry

Recipe by Amber Bogardus

Course: Main CourseCuisine: American, thai

Servings

6

servings

Prep time

15

minutes

Cooking time

5

hours 

Calorieskcal

Total time

5

hours 

15

minutes

A Thai twist on Red Gold's Chicken Curry Quinoa recipe, prepared in a crockpot.

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Ingredients

• 1 lb. Boneless Skinless Chicken Thighs cut into 1/2 inch cubes

• Salt and Freshly Ground Pepper to taste

• 1 15oz can Red Gold® Crushed Tomatoes

• 1 14.5oz can Red Gold® Diced Tomatoes Basil, Garlic & Oregano

• 1 14oz can Coconut Milk full-fat

• 1 1/2 cups Low Sodium Chicken Stock

• 1 Small Yellow Onion thinly sliced

• 1 Red Bell Pepper thinly sliced

• 2 Garlic Cloves minced

• 1 1/2 tbsp Vegetable Oil

• 1 tbsp Fish Sauce

• 1 tbsp Curry Powder

• 1 – 2 tbsp Thai Curry Paste

• 1 tbsp Brown Sugar

• 2 tsp Turmeric

• 2 tsp Cumin

• 1 tsp Crushed Red Pepper

• Assorted Toppings

• Green Onions

• Fresh Cilantro or Thai Basil

• Lime Wedges

• Quinoa for serving

Directions

• Pat chicken thighs dry and season with salt and pepper.
• Add chicken thighs and all other ingredients to the bowl of a crockpot or slow cooker.
• Cook on high for 4 – 5 hours, or low for 6 – 8 hours.
• Serve immediately with a side of quinoa, garnished with recommended toppings.

• Crockpot

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