Crock Pot Thai Chicken Curry Soup

Hello everyone,

HAPPY NEW YEAR! Sorry for such a long gap in posts, but I got busy eating my weight in sweets. Well, at least that’s what it felt like. I’m back to work now though and back to cooking large batches of food to take for lunch and heat up for dinner. I’m also trying to eat a little healthier like everyone else in the world. You probably won’t see any more giant pasta bake posts for a while.

I think 2013 is going to be a good year. Among other things, I’ve committed to running my first marathon. I’ve done one half marathon and am planning to do another in a few weeks. Then the full marathon training begins in mid-February! I’m excited and nervous, but it’s good to tell the world that it’s happening so I can’t back out. So there it is. Anyway, are you hungry? Of course you are – let’s get cooking!

This is a refreshing and healthy soup/stew. Coconut products are all the rage right now for all of their health benefits including richness in potassium (good for strengthening bones and keeping muscles loose) and fiber (good for weight control).  I like coconut milk because it goes well with curry paste. This recipe also contains a ton of veggies including baby corn, which is one of my personal favorites. Are you excited now? Good.

Crock Pot Thai Chicken Curry Soup

Starting off 2013 right!

Ingredients:

  • 2-2.5 pounds chicken breast, cut into small pieces
  • 1 bag stir fry fresh vegetables, frozen
  • 1 can baby mini corn, drained
  • 2 cans coconut milk
  • 4 tablespoons green curry paste
  • 3 tablespoons brown sugar
  • 4 garlic cloves, minced
  • 1 red onion, sliced
  • 1/2 container of white button mushrooms (optional, for later)
  • 2 tablespoons cornstarch (for later)
  • salt (for later)

What to do:

First, mix the coconut milk, green curry paste, brown sugar and garlic in the bottom of the Crock Pot. Then add the chicken. Add the vegetables. Cook on low for about 4 hours. In a separate bowl, combine the corn starch with 2 tablespoons of water. Cook for another 30-45 minutes on low until it thickens up a little bit. Then serve! I also added mushrooms at the same time I added the corn starch. If you like mushrooms, I highly recommend this! You may need to add a pinch of salt to it at the end. Taste and decide for yourself.

Review:

This smells great and tastes fresh. It makes 5-6 servings, so good for lunch leftovers!

Recipe adapted from Slender Kitchen.

What do you think?