Thai Coconut Curry Chicken

Name: Thai Coconut Curry Chicken
Ingredients: 1.5 pounds Boneless skinless chicken breasts (or thighs); To taste/as needed Garlic; 1 inch knot Fresh ginger; As desired Carrots; To taste Red curry paste (or yellow); 13.5 fluid ounce can Unsweetened coconut milk; As needed Chicken stock (or bone broth/chicken broth); To taste Pink Himalayan sea salt; Half of one Onion

9 ingredients · 5 steps · from Freedom Homestead

Ingredients

1.5 pounds Boneless skinless chicken breasts (or thighs)
To taste/as needed Garlic
1 inch knot Fresh ginger
As desired Carrots
To taste Red curry paste (or yellow)
13.5 fluid ounce can Unsweetened coconut milk
As needed Chicken stock (or bone broth/chicken broth)
To taste Pink Himalayan sea salt
Half of one Onion

Watch the original video

Steps

Cut the chicken into about 1-inch pieces.
Chop half of an onion and add it to the slow cooker.
Peel and chop the fresh ginger (or use powdered ginger).
Add the chopped carrots, red curry paste, coconut milk, chicken stock, salt, and any other desired ingredients like garlic or potatoes/zucchini to the slow cooker.
Put a lid on the slow cooker and turn it on high for four hours. If cooking on low, allow six to eight hours.

Recipe extracted by Foodle from “CROCKtober Extravaganza 2021 | Thai Coconut Curry Chicken & Jasmine Rice” by Freedom Homestead. Quantities follow the video and may be approximate — watch the original for technique.