Thai Chicken Curry

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"I’ve teamed up with @redgoldtomatoes to bring you my new favorite cozy recipe, Thai Curry Chicken! This recipe is my take on Red Gold’s Chicken Curry Quinoa Bowl recipe! It’s got the perfect amount of heat, an awesome blend of Southeast Asian flavors, and it’s packed with protein! @redgoldtomatoes are also superior quality using Non-GMO ingredients, to packing them in Non-BPA-lined cans, they never cut corners on quality ensuring you're getting the best!"
-- @a_toastedcrumb
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  • Recipe Card
Prep time: 15mins
Cook time: 5hrs
Serves or Makes: 4

Recipe Card

ingredients

  • 1 lb boneless skinless chicken thighs, cut into ½ inch cubes
  • 1 (15 oz) can Red Gold® Crushed Tomatoes
  • 1 (14.5 ounce can) Red Gold® Diced Tomatoes Basil, Garlic & Oregano
  • 1 (14 oz) can coconut milk, full fat
  • 1 1/2 cups low sodium chicken stock
  • 1 small yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon fish sauce
  • 1 tablespoon curry powder
  • 2 tablespoons Thai curry paste
  • 1 tablespoon brown sugar
  • 2 teaspoons turmeric
  • 2 teaspoons cumin
  • 1 teaspoon crushed red pepper
  • Quinoa, for servings

Method

  • Step 1

    Pat chicken thighs dry and season with salt and pepper.

  • Step 2

    Add chicken thighs and all other ingredients to the bowl of a crockpot or slow cooker.

  • Step 3

    Cook on high for 4 - 5 hours, or low for 6 - 8 hours.

  • Step 4

    Serve immediately with a side of quinoa, garnished with recommended toppings.