Crockpot Yellow Curry
{Picture is approximately 2 servings, about half of what recipe makes}
When it is cold outside, I crave comfort foods (usually because they are warm and filling foods), I crave foods that have at least a little heat (like spicy heat), basically I just crave to be warm and full.
On cold days lately all I want is Thai food, which thankfully there is a Thai food restaurant near me that does everything gluten free! BUT, it’s getting kind of expensive! I decided that I needed to find a way to make one of my favorite Thai entrees at home, and maybe even upgrade some of the ingredients used to make it even more healthy. One rainy night this last weekend, my boyfriend and I decided to stay in, and we took to the kitchen and the crockpot to try this Yellow Curry Recipe, we were stoked when it turned out just as delicious (maybe even better) than the Yellow Curry we usually order out! And we loved having the crockpot doing the work as we were enjoying a lazy rainy day.
This recipe makes enough for 4 servings!
This recipe can also be vegetarian, just cook without chicken!
P.S. Most Thai food has a lot of sugar, but an easy fix was upgrading the sugar to Organic Coconut Sugar to make this dish lower glycemic than most! 😉
Ingredients
- 1 medium yellow onion, diced (not too small)
- About 3-4 small/medium yellow potatoes, cubed (Leaving the skin on) (Omit if wanting to avoid extra carbohydrates, and just serve with brown rice, or try using Sweet Potato instead)
- 2-3 Organic Boneless Skinless Chicken Breast, cubed (Omit if wanting to avoid animal protein)
- 1 Jalapeno, diced and seedless (seeds obviously add extra heat, if you’d like it)
- 2 Organic carrots, sliced in rounds
- Option: Add diced bell peppers
- 2 (13.5 oz) cans full fat coconut milk
- 1/4 cup organic coconut sugar
- 2-3 garlic cloves minced
- 1/2 tsp ground ginger
- 2 tsp ground turmeric
- 2 tsp curry powder (with specific curry powders, you may want to omit the ground coriander seed and Ginger if it already contains it!)
- 1 tsp ground coriander seed (if curry powder mix already has coriander seed, I recommend leaving this out, it can over power the flavor)
- 2 tsp himalayan pink salt (sea salt is fine too)
- 1 tsp crushed red pepper (add extra for heat!)
- A little freshly ground black pepper
- 1 lime, squeezed on top when read to serve (optional)
Serve with Organic Brown Rice.
Instructions
- Place the onions, carrots, potatoes, jalapeño, peppers and chicken.In your 4-6 quart crockpot/slow cooker.
- In a bowl, stir/whisk together the coconut milk, coconut sugar, garlic, ginger, turmeric, curry powder, coriander seed, salt, black pepper and red pepper flakes. Whisk until combined. Pour the mixture over the contents of the slow cooker.
- Cover and cook on High for 4 hours (some crockpots cook a little faster, so yours may only need only 3 hours). Test potatoes for tenderness. Check chicken to make sure it’s cooked. {Option to cook on the stove top: Cook chicken & veggies and make your paste. Add paste to chicken & veggies and let the flavors combine over the heat!}
- Stir ingredients throughout cooking time— if you are not near your crockpot while it’s cooking, it should be just fine!
- At the end of cooking time, Taylor and I like to add additional spices, etc. to our liking! You might add in more coconut sugar for a sweetness, more turmeric for flavor and that yellow curry look, curry powder if your missing that curry flavor you like, and red pepper flakes for some heat! Salt and Pepper to taste of course!
- Serve curry over brown rice! and add a squeeze of lime to pull out all of the flavors.
/ tags / Dinner, Gluten-Free, Main Dishes, Non-Dairy, Soups, Vegetarian