Crockpot Magic at Work

After I talked up how well this turned out, Ruth requested this recipe. I figured I would share it with all of you and spare you from one of my usual nutrition-based rants about pasta bread bowls and the like. (Feel free to thank me later.) This recipe was inspired by the real deal Thai curry made by my buddy Sean’s father-in-law. I looked for a Paleo recipe equivalent and found this one on CrossFit East Bay’s site. There were a few things I chose to omit and do differently, but I want to give credit where due. Their recipe calls for a lot more vegetables, but due to size constraints in the crockpot I prefer to primarily cook meat in there and prepare vegetables separately when needed.

Since I’m fairly lazy, I wanted to adapt this to make it in the slow cooker. (Plus, I like that the bones become chewable if you let it cook long enough.)


  • Chicken (I used two package of drumsticks for the higher fat content. Yes, I was picky enough to get free-range organic chicken. So sue me.)
  • 1 can of coconut milk (the real kind with full fat, not the “light” stuff from Trader Joe’s)
  • 1 cup of chicken broth
  • 2 tbsp of fish sauce (preferably one without sugar to keep it Paleo)
  • 2 tbsp red curry paste (feel free to try yellow or green if you prefer)
  • 1 tbsp unrefined, unfiltered coconut oil
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 2-3 cloves of garlic
  • 15-20 fresh basil leaves, save additional for garnish
  • Salt to taste

Throw all the ingredients in the crockpot on low. Let it do it’s thing for anywhere from 12-15 hours, then remove from slow cooker, store in tupperware and refrigerate. While you could enjoy it fresh from the crockpot, letting it sit in the fridge will really allow the flavors to meld. Reheat, garnish with fresh basil leaves (I add freshly ground sea salt at this time) and serve.

Suggestions: The next time I make this I will probably saute the onions and garlic before adding them to the cooker just to bring out their flavors a bit more. Things I forgot and would add next time: pineapple, bamboo shoots, straw/umbrella mushrooms and maybe some fresh lemongrass. (The curry paste has lemongrass, but more would have been good.)

WOD – 09.19.09

“Frianabeth” (or 3Girls/1Bar)

  • 21 Thrusters (95/65)
  • 21 Pullups (Chest-to-Bar)
  • 15 Squat Cleans (135/95)
  • 15 Ring Dips
  • 9 Deadlifts (225/155)
  • 9 HSPU

2 Responses to “Paleo Recipe: Thai Coconut Chicken Curry”

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