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Thai Chicken Curry

A Thai twist on Red Gold's Chicken Curry Quinoa recipe, prepared in a crockpot.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Main Course
Cuisine: American, thai
Keyword: breaded chicken, chicken curry, chicken recipes, crockpot, crockpot recipes, curry recipes, dinner ideas, lunch ideas, meal prep, quinoa, red gold tomatoes, thai, thai chicken curry, thai recipes
Servings: 6 servings
Author: A Toasted Crumb

Equipment

  • Crockpot

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

Instructions

  • 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.