Anyone else talk about your favorite food from your college town? Bill and I totally reminisce about the delicious restaurants in Knoxville (go Vols). We had different favorites: Bill loved Oscar’s calzones and I loved the lattes from the Golden Roast. But we both remember loving Taste of Thai. Taste of Thai makes hands down the best curry I’ve ever tasted. Before I went to there, I didn’t know how creamy and delicious curry could be . When I worked on this recipe, that’s what I had in mind. I am sure my recipe is not authentic by any means, but it’s delicious and healthy. It’s dairy free, gluten-free, grain free, soy free, and peanut free. It also totally hit the spot for my Taste of Thai craving.
This recipe makes a lot. We ate it two nights in a row. It’s so delicious that you don’t even need to serve it over anything, but you could serve it over rice (if you are doing grains) or roasted cauliflower rice (grain free).
- 1 (13.5 oz) can of full fat coconut milk
- 1 (6 oz) can of tomato paste
- 2 teaspoons of onion powder
- 1/2 teaspoons of ginger
- 1 teaspoon of fish sauce
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of curry
- 3 cloves of garlic minced
- 1 teaspoon of red curry paste
- 1 tablespoon of coconut sugar
- 2 large sweet potatoes
- 2 cups of broccoli florets (fresh not frozen)
- 3 chicken boneless chicken breasts (close to 2 lbs)
- Salt and Pepper
- Garnish with an avocado and cashews
- Get a medium size bowl and dump milk and tomato paste into it.
- Stir in all the spices, fish sauce, garlic, curry paste, and coconut sugar.
- Stir well.
- Peel and dice sweet potatoes.
- Place coconut milk mixture in the bottom of a crockpot.
- Add sweet potatoes.
- Add chicken on top and generously salt and pepper the chicken.
- Cook on low for 4 hours.
- Shred the chicken with a fork.
- Add in broccoli and cook on high for 30 minutes.