Crockpot Coconut Curry. Do I really need to say anything else? This was soo yummy, even the KIDS wanted the leftovers the next day! They LOVED this one, AND it was made in the crockpot so I got to go get a pedicure instead of make dinner! Ha…who am i kidding, I got to fold laundry and wipe more boogers…but hey, my kids faces were a little bit cleaner that day. 🙂 That’s what I call a mom win my friends, a total mom win. This recipe is soo easy and soo yummy. Go make it. Go eat it. The end.

Crockpot Coconut Curry

 

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Prep time

15 mins

Cook time

4 hours

Total time

4 hours 15 mins

 

Author: Shanell For Real

Recipe type: Crockpot

Serves: 4-6

Ingredients

• 1 Tbsp. Oil
• 2 lbs. Chicken Thighs
• 2 Cans Full Fat Coconut Milk
• 1½ Tbsp. Curry Powder
• 2 Tbsp. Dried Basil
• 2 tsp. Salt
• 6 Cloves minced Garlic
• 1 tsp. Chili Powder
• ½ tsp. Pepper
• 1 Jalepeno diced. Seeds removed.
• ½ red onion diced
• 1 Tbsp. Cornstarch
• 2 Tbsp. Water
• ¼ C. chopped Cliantro
• 1 tsp. fresh minced ginger

Instructions

1. Place oil in pan and over high heat sear chicken thighs on each side.
2. While that's cooking add all the ingredients listed above (except the last four) to the crockpot.
3. Mix well to combine.
4. Add the chicken thighs and cook on high for 3-4 hours or until chicken is cooked through.
5. Shred the chicken.
6. Mix 1 Tbsp. cornstarch with 2 Tbsp. of water. When it's nice and smooth, add it to the mix, stirring it in well and let sit for 10 minutes.
7. Before serving add ¼ C chopped cilantro and 1 tsp. fresh minced ginger.
8. Serve warm over rice and enjoy!

3.5.3226