Crockpot or instapot green curry
Minimal prep time required to make this creamy curry in your crockpot. Make with any type of protein! We used a tofu block cut into chunks, but you could also use chicken breasts or thighs, or a chopped cut of pork or beef. Serve over rice or quinoa. Try with your choice of veggies such as broccoli, napa cabbage, bok choy, green beans, etc. Can also use yellow or red curry paste if you like those flavors more.
Equipment
Ingredients
- 1 lb chicken breasts or shrimp, defrosted, or 1 block of tofu, cut into chunks
- 4 oz Thai green curry paste or use Indian curry
- 4 tbsp soy sauce & siracha if you like siracha flavors!
- 15 oz coconut milk 1 can
- 3 cups bell pepper sliced, or veggie of choice, we used a bag of broccoli
- 1 cup green beans or veggie of choice, we used purple cabbage
- salt, pepper & cilantro to taste
Instructions
- Chop up the veggies. Dice the chicken or other protein source used.
- Add all of the ingredients into the crockpot or instapot and stir. Or wait to add the veggies until after the meat has cooked if you like the veggies to have more crunch.
- Crockpot: If you start cooking on High, cook for 2 hours then switch to Low for 3 more hours. If you cook on Low, cook for 6 hours or until chicken temps 165F
- Instapot: Close the lid and close the vent, set time for 7 minutes on High. After the 7 minutes release the vent and allow to sit for 10 minutes.
- Serve in 4 portions and serve over 1/2 cup rice or quinoa
Nutrition
Calories: 440kcalCarbohydrates: 12gProtein: 40gFat: 27gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 96mgSodium: 607mgPotassium: 837mgFiber: 3gVitamin A: 3712IUVitamin C: 147mgCalcium: 56mgIron: 6mg
Tried this recipe?Let us know how it was!