Slow Cooker Thai Curry Chicken

This Slow Cooker Thai Curry Chicken will soon become your favorite lunch or dinner. It’s packed with delicious flavor and comes together in a pinch! We ate it all week long on top of white rice or cauliflower rice, and it would be great over rice noodles with veggies, too!

Slow Cooker Thai Curry Chicken

 

Week 2 of Slow Cooker Sunday is here and it’s a goodie! I am so happy to see so many of you making and sharing your Carne Asada from last week, so let’s keep it going strong this week!

Slow Cooker Thai Curry ChickenYou put it all in…

Mix it up…Slow Cooker Thai Curry Chicken

Then set it and forget it, and voila! Perfect Thai Curry chicken!

Slow Cooker Thai Curry Chicken

Slow Cooker Thai Curry Chicken
Serves 6
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Ingredients
  1. 1 onion, sliced
  2. 1 14-ounce can full-fat coconut milk
  3. 1 tablespoon fish sauce
  4. 1 lime, juiced
  5. 1 teaspoon sesame oil
  6. 4 garlic cloves
  7. 1 tablespoon minced ginger
  8. 2 teaspoons coconut palm sugar
  9. 2 tablespoons curry powder
  10. Pinch red pepper flakes, more to taste
  11. 1 teaspoon fine sea salt
  12. 1/2 teaspoon black pepper
  13. 1 1/2 pound boneless chicken breasts
  14. Cilantro, for serving
  15. Chopped scallions, for serving
Instructions
  1. Place sliced onion in the bottom of the insert of your slow cooker.
  2. Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
  3. Add in chicken and mix to coat.
  4. Set on high for 4 hours. When done, shred with two forks.
  5. Serve over white rice or cauliflower rice, garnish, and enjoy.
Notes
  1. For Whole30, omit the sugar.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Slow Cooker Thai Curry ChickenWho’s ready for more from this series? Check back in each Sunday this Fall!  

Thai Curry Soup

This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!

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Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too! 

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Thai Curry Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 tablespoon avocado oil, coconut oil, or extra-virgin olive oil
  2. 2 inch stalk lemongrass (white part), minced
  3. 2 garlic cloves, minced
  4. 1 inch chunk ginger, minced
  5. 1 cup shitake mushrooms
  6. 2-3 medium bok choy, sliced
  7. 1 cup bean sprouts
  8. 1 cup snap peas
  9. 32 ounces chicken broth
  10. 1 13-ounce can coconut milk
  11. 1/2 teaspoon fish sauce
  12. 1 lime, juiced
  13. 1 tablespoon curry powder
  14. 3 thai birds eye chilis, chopped
  15. 1/2 cup fresh basil leaves, chopped
  16. 1/2 cup cilantro leaves, chopped
  17. 1 teaspoon fine sea salt, more to taste
  18. 1/4 teaspoon black pepper
  19. Pinch red pepper flakes, more to taste
  20. 1 pound shrimp, deveined and peeled
  21. 2 large zucchinis or summer squashes, spiraled (about 13 ounces)
  22. Optional: 1 to 2 cups cooked rice noodles (about 7 ounces uncooked)
  23. Additional basil leaves, for garnish
  24. Additional cilantro leaves, for garnish
  25. Additional lime wedges, for garnish
  26. Additional red pepper flakes, for garnish
Instructions
  1. In a large dutch oven, heat oil over medium heat and sauté lemongrass, garlic, and ginger for 2 minutes until flagrant.
  2. Add in mushrooms, bok choy, bean sprouts, and snap peas. Sauté for 5 to 7 minutes until veggies begin to soften.
  3. Add in broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and red pepper flakes. Mix well and let simmer for 5 minutes.
  4. Add in shrimp and mix until shrimp becomes opaque.
  5. Add in spiralized summer squash or zucchinis, and rice noodles if adding.
  6. Taste and adjust salt and spices as desired. Garnish and serve hot.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

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 Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto

Easy Shrimp

Cassy made you Thai Chard Shrimp Wraps

Thai Chard Shrimp Wraps 

 

What is your favorite Thai dish?

Butternut Squash Curry Soup

This creamy butternut squash curry soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!

ButternutSquashCurrySoup

It’s now officially soup season but who am I kidding? I’ve been making soups for months now! I love the flavors of butternut squash paired with curry. It warms me up and packs the flavor. 

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I love using Pacific Foods Chicken Bone Broth in this soup, but you can use any of their broths and stocks for this recipe! Chicken, turkey, or veggie stock, or some bone broth!

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Butternut Squash Curry Soup
Serves 6
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Ingredients
  1. 1 large onion, diced
  2. 1 clove garlic, minced
  3. 1/4 cup coconut palm sugar
  4. 1 tablespoon grass-fed butter
  5. 1 tablespoon ground cumin
  6. 1 tablespoon curry powder, more to taste
  7. 1/2 teaspoon turmeric
  8. 1/2 teaspoon of cinnamon
  9. 1/2 teaspoon black pepper, more to taste
  10. 2 teaspoons salt, more to taste
  11. 1/2 cup full-fat coconut milk (additional for garnish)
  12. 32 ounces Pacific Foods Chicken Bone Broth
  13. 1 butternut squash, peeled and cubed
Instructions
  1. Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it melt
  2. Add in onion and cook until slightly brown
  3. Add garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)
  4. Add in butternut squash and cook down for 5 minutes, stirring often
  5. Add coconut milk, chicken stock, and bring to a boil
  6. Once at a boil, turn down heat and let simmer for 20 minutes
  7. In a high-speed blender, blend soup in batches (it took me two) until the soup is smooth
  8. Place soup back into the pot, bring to a boil, and let reduce for 10 minutes
  9. Taste soup and adjust seasoning accordingly
  10. Garnish with salt, pepper, and additional coconut milk
Notes
  1. For dairy-free sub oil of choice
Lexi's Clean Kitchen http://lexiscleankitchen.com/

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Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

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What soups do you plan on making this winter?