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. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and. A wonderful dish served over rice.

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. Put everything into your crockpot then walk away until dinner! You can cook Crockpot Curry using 5 ingredients and 1 steps. Here is how you cook that.

Ingredients of Crockpot Curry

It's 2.5 lbs of Chicken or Beef.
Prepare 1-4 oz. of Can of Curry Paste (whatever color you like).
You need 1 (13.5 oz.) of Can of Coconut Milk.
You need Splash of Fish Sauce.
Prepare 1/2 Tsp. of Ginger.

Complete the meal with a side of perfect basmati rice or cauliflower rice. I have your slow-cooker yellow Thai curry in the crockpot right now. Smells great, can't wait to eat it. Turmeric and coriander are my all-time favorite spices. (Along with ginger, cardamom and cumin). ★ ★ ★ ★ ★ Directions.

Crockpot Curry step by step

Mix altogether in crockpot, cook on low for 6 hrs or high for 4 hrs. Double up on everything to make more..

In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Let the curry cool completely before transferring to a freezer safe bag or container. I would not recommend freezing the yellow chicken curry with rice. To reheat: thaw the chicken curry in the refrigerator.