Crockpot Curry
Crockpot Curry. This dynamic, meatless curry gets its texture from chickpeas and lentils, and its thick richness from a combination of coconut milk and pumpkin puree. Crockpot Thai chicken curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy dinner recipe.
Ingredients
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It’s 2.5 lbs of Chicken or Beef
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It’s 1-4 oz. of Can of Curry Paste (whatever color you like)
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You need 1 (13.5 oz.) of Can of Coconut Milk
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It’s Splash of Fish Sauce
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Prepare 1/2 Tsp. of Ginger
Steps
- Mix altogether in crockpot, cook on low for 6 hrs or high for 4 hrs. Double up on everything to make more..
I would not recommend freezing the yellow chicken curry with rice. To reheat: thaw the chicken curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. I have your slow-cooker yellow Thai curry in the crockpot right now. Smells great, can't wait to eat it.
