The weather has certainly changed in the past week or two. I use my crockpot year round, but it always seems like in the fall, it’s used more often. I know I’ve said this before, but I have a long-standing relationship with my crockpot. It’s been with me even longer than my husband, LOL. And every time I get distracted by a newer and shinier version, I just remember how it was there for me when I lived in Alaska and I keep it. It’s so reliable, I can’t even bear to think of replacing it.
Anyways, one of my newest obsessions to make in the crockpot is Thai curry. I know it seems like a daunting task due to all the flavor profiles that are involved, but I find all you really need is some garlic, ginger, Thai curry paste and coconut milk and voila…Thai curry! And as a bonus, even my children will eat it. I’ve also started to sneak extra veggies in my curry just to get the kids to eat more veggies.
The other day I made my Thai curry chicken with chickpeas (for added protein) and threw some spinach in there at the last minute. It turned out amazing!
Start by adding onions, bell peppers, chicken (breasts or thighs), Thai curry paste (green or red), garlic, ginger, chickpeas and coconut milk. Cover and cook on low for about 5 hours.
About 10 minutes before you are about to eat, add spinach.
Let the spinach wilt.
Serve and enjoy!
1 1/2 lbs boneless, skinless chicken (breasts or thighs)
1 medium onion, sliced
1 green or yellow bell pepper, sliced
1 teaspoon minced garlic
1 teaspoon fresh grated ginger
1 – 14 oz can chickpeas
2 Tablespoons Thai curry paste (red or green)
1 – 14 oz can coconut milk
2 cups fresh spinach
In the slow cooker, add onions, peppers, chicken, garlic, ginger, Thai curry paste, chickpeas and coconut milk. Cover and cook on low for about 5 hours. Shred chicken. About 10 minutes before you are about to serve dinner, add fresh spinach and let wilt. Serve over brown rice.