Wednesday, April 25, 2012

Coconut Curry Crock Pot Chicken

Coconut Curry Crock Pot Chicken

6 Chicken tenderloins or 4 boneless skinless chicken breasts (frozen)
1 Can Coconut milk
1 Tab. Fresh grated ginger
1 Tab chopped chives
1 Tab chopped Thai Basil (optional)
2 Tab Lime zest
The juice of 1 lime
1 tea Red curry paste
1 tea red pepper flakes
Cracked pepper to taste
1/4 cup fresh chopped cilantro

Put frozen chicken in crock pot... 
Mix coconut milk and next 7 ingredients. Pour over frozen chicken and set crock pot on high for 3 to 4 hours. At the very end add fresh cilantro and serve over steamed jasmine rice.

I've Linked this post to
RattleBridge's Foodie Friday
~Enjoy Life!~


  1. I like anything I can prepare in my slow cooker, and this looks wonderful. I happen to have Thai basil in a pot and your recipe will be a good place to use it.

  2. This looks good! Coconut curry is one of my favorites! I also like that you can start with frozen chicken in the crockpot - doesn't get better than that!!

  3. Yummie! I just found your blog on Foodie Friday. I'll host my own party every month called My Sweet Party and I would love you to join. Please visit my blog for mor info.

    Have a nice day!


  4. Holy Smokes! I have recently been into cooking thai food, curry in particular at home since we left my beloved California for South Texas where Thai food is nowhere to be found. I might just have to buy a crock pot!!


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