Child Approved Curry

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How many of you have every had spicy curry that knocked your socks off?

This is NOT that type of curry.

I tasted some once as a teenager and still remember how overwhelming it was and how I had to spit it out because it burned my mouth so badly.

I vowed to never ever try curry again unless I made it myself so that I knew how it had been prepared.

Then I met and married a man who LOVES curry and spent years trying to perfect his spices.

Then we discovered a curry paste that is only sold in a few places that comes in several flavors and degrees of spiciness.

Even their mild paste was still so strong I didn’t care for it much until a family member taught us to dilute it with coconut milk.

The coconut milk makes ALL the difference!!

We even started adding thick coconut cream for a smoother texture and it is FABULOUS.

It has become one of our family’s favorite dinners, especially when the weather is cold outside.

There’s nothing like coming home to a Crock Pot full of piping hot fabulous curry after a long day.

We had to upgrade the size of our Crock Pot a year ago to accommodate our growing family and we LOVE how much we can fit in it!

We specifically plan this dinner for days that the weather will be cold and when we won’t have much time to fix dinner.

This recipe is also amazingly versatile; you can change up the vegetables and meat however you want to according to your family’s taste.

We like to fill the Crock Pot up with diced golden potatoes, baby carrots, and chopped onions.

Then comes the fun part!

Whisk together coconut creme with 5 ounces of Patak’s Mild Concentrated Curry Paste.

We have tried several brands of coconut cream and like them all so just see what is available in your local grocery store.

Bonus Tip: Save the other half of the jar tightly sealed in your refrigerator for next time.

Pour mixture over the vegetables and stir gently to coat.

Cook in Crock Pot on low for three hours.

Add boneless skinless chicken thighs and press down into mixture until it is covered in sauce.

Continue cooking for two to three more hours on low or until the chicken reaches an internal temperature of 165 degrees and vegetables are tender.

Season to taste with salt and ground black pepper and serve over steamed rice or by itself.

This recipe is incredible because it is so mild and creamy that our kids love it even though it definitely has a definitive flavor.

It is a perfect way to start introducing Indian food for those not accustomed to its strong spices and flavors.

We love to round out the meal with our favorite Smoothie Recipe so that we get our vitamins and antioxidants in the wintertime too.

We hope you enjoy this recipe as much as our family does!

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From our kitchen to yours, Happy (Curry) Dinnertime!