A few weeks back I went to a restaurant here in Austin called 'Thai Spice' with my family and instantly knew what to order; Curry! And Red Curry at that!
It's one of those things that is so spicy that it's almost hard to eat, but tastes so amazing that you can't help but indulge.
The Red Curry at Thai Spice was a little different than what I've had before. It was a lot more full of vegetables and even some fruit! I've taken the basic idea behind their Red Curry and healthified it a bit by using a lite coconut milk and even more vegetables.
I also had a rather busy day planned, so I cooked it up in the crock pot rather than over the stove.
This turned out fantastic. The only thing I will do differently next time is to add in another jalapeño or maybe even some chili powder to make it just a bit more spicy.
My mother and I were finding it rather difficult to keep ourselves from hovering over the crock pot to spoon up and eat the sauce on it's own. Yes, that's how tasty it is.
Crock Pot Red Curry Chicken
Servings: 4 • Size: About 1 Cup Curry • Calories: 239.1 • Fat: 7.2 g • Carb: 26.6 g • Fiber: 2.4 g • Protein: 18.4 g • Sugar: 17.2 g • Sodium: 535.6 mg
13.25 Oz. Can Lite Coconut Milk
1/2 C. Reduced Sodium Chicken Broth
2 Boneless Skinless Chicken Breast, Cubed
1 C. Pineapple, Chunks
1 Large Tomato, Cut into Wedges
8 Oz. Can Bamboo Shoots, Drained
1 Red Bell Pepper, Chopped
1-2 Jalapeño, Seeded & Minced
4-6 Oz. Red Curry Paste
1 Tbsp. Brown Sugar
2 Tbsp. Corn Starch
2 Tbsp. Cold Water
Lightly spray the inside of your crock pot with non-stick cooking spray or insert a liner.
Toss all of the ingredients, except for the corn starch and water, into the crock pot.
Cover and cook on high for 4-6 hours or on low for 6-8 hours.
Combine the corn starch and water together and stir until well blended into a slurry.
Pour the corn starch slurry into the crock pot. Cover again and cook for another 20-10 minutes until the sauce has thickened slightly.
Serve hot over brown rice or noodles of your choice.