Complete the meal with a side of perfect basmati rice or cauliflower rice. Also make sure to check out our favorite crockpot Thai chicken soup! Remember back when we thought that crockpots were the domain of frazzled, minivan-driving moms? Boy, were we wrong! They belong to us all. Frazzled moms, cool moms, single dudes, suburban folks, city folks, country folks … crockpots are bringing us all together. Seriously, what’s not to love about quickly throwing a few ingredients in a pot and then coming back for dinner. It’s. The. Best. That’s what this crockpot Thai chicken curry is all about. You literally put a couple of ingredients into the pot then come back 4 hours later for dinner. Read: easiest dinner ever! The curry sauce will become thicker, sweeter, and taste a little like squash, but it will still be very tasty. But most Thai restaurants here in North America cater to our tastes and make their curries thicker and creamier, more like traditional Indian curry. So if you would like yours thicker, all you have to do it reduce the water. (So easy!) There is a note about the exact amount in the recipe card. We like Mae Ploy curry paste. When in doubt, look for where the curry paste is made and choose one that is made in Thailand; it’s your best bet. Another option is to make your own curry paste.
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