KB has a thing for Thai-style curry chicken…every time we go out for Thai food, he gets it. I usually order the drunken noodles, but that’s just me. Sometimes we share, but that’s only if he doesn’t get it super hot. When I make it at home, I’m usually making it for the kids too so it’s not as spicy and he always adds extra heat after the fact.
I used to make this on the stove top until I realized I could save even more time by doing it in the crockpot. Well, not really save time since this cooks all day, but save time in the kitchen actively cooking. It’s actually quite easy and turns out delish! I added english peas to mine, but that’s only because I had some on hand that I wanted to use up.
Place onions, bell peppers (I used red), chicken thighs, green curry paste and coconut milk in a crockpot. Cook on low for 6 hours.
Shred chicken and add peas. Cook for another 25-30 minutes.
Serve over brown rice. Enjoy!
1 1/2 lbs boneless, skinless chicken thighs
1 medium onion, sliced
1 red bell pepper, sliced
2 Tablespoons green curry paste
1 – 14 oz can coconut milk
1 cup english peas
*brown rice for serving
Place all ingredients in crockpot except the peas. Cook on low for 6 hours. Shred chicken and add peas. Cook for another 25-30 minutes. Serve over brown rice.