Crock-Pot Yellow Curry

Joel and I are big curry fans. I make a really yummy red curry, and when we order here in LA (our favorite being from Emproium Thai) we like to go with green curry - but very rarely do we try yellow curry....until this recipe came along c/o The Food Charlatan. 

I found it on Pintrest and decided to try and simplify it for an easy, weeknight meal - and it worked! 

What You Need:

• 6-7 boneless chicken thighs 
• 2 cans of coconut milk
• 1.5 bottles of yellow curry sauce (we used these from Trader Joe's)

• half red onion, diced
• 2 jalapenos, diced
• 1 large handful of basil, diced
• 1 teaspoon of fresh ginger, minced
• 2 tablespoons of garlic
• heavy shakes of chili powder, salt, and pepper
• diced cilantro for topping
• 2 cups of uncooked rice (the curry makes a lot and we liked having the extra rice for leftovers!)

Directions: 

1. Dice jalapenos, red onion, basil, ginger
2. In crock pot add chicken, add 1.5 bottles of yellow curry sauce, and 2 cups of coconut milk.
3. Add in garlic, ginger, jalapenos, red onion, basil, ginger, and seasonings
4. Cook on high for 6 hours -then pull out cooked chicken and shred if needed (and then keep on warm until you are ready to serve)
5. Serve over rice and top with cilantro