Comments on: Easy Paleo Crock Pot Chicken Curry with Peppers and Cabbage

By: Alexis

Alexis — Wed, 15 May 2013 19:21:40 +0000

I had to make this a little earlier than 4 hours today. I hope it doesn’t overcook. Wondering if I should turn it to keep warm before we leave. It will be in the crockpot about 6 1/2 hours.

We love this recipe though and cook it often! We serve it over cauliflower rice. My husband is having a rough week at work. I just texted him that we are having this for dinner tonight and it brightened his day.

By: Farilde

Farilde — Wed, 03 Apr 2013 03:07:26 +0000

I wonder how this would go with shrimp or maybe some lobster…. But delicious with chicken- THUMBS UP!!!!!

By: Jason

Jason — Fri, 22 Mar 2013 00:30:18 +0000

Sriracha?

By: Sandra

Sandra — Thu, 21 Mar 2013 03:05:35 +0000

Hey Jason! First off, thank yo SO much for this recipe! Now, what additional pices do you add? I loved it, but my husband and I both thought it needed another layer. We couldn’t decide exactly what was missing; garlic, ginger, jalapeño? I would love your suggestions.

By: Jason

Jason — Sat, 16 Mar 2013 21:17:38 +0000

I haven’t tried it, but I don’t see why not. Let me know how it works out for you.

By: Rebecca

Rebecca — Sat, 16 Mar 2013 19:02:20 +0000

Can you freeze this and throw in crockpot in morning?

By: Gail B

Gail B — Sun, 03 Mar 2013 17:09:51 +0000

Making this AGAIN! I loved it soooo much! I couldn’t find red so I used green curry paste.

By: Dena

Dena — Sat, 23 Feb 2013 22:06:15 +0000

Love this recipe! I added some Habenaro infused sea salt and some Thai spice blend I have that has ginger, lemongrass and garlic in it, which took it over the top! Making it for the second time in two weeks tonight. I could literally eat this every day and have been thinking about making a double batch so I can freeze some for a quick meal when I don’t have time to cook or haven’t planned ahead. Excellent recipe!

By: Lisa

Lisa — Mon, 28 Jan 2013 03:09:17 +0000

Made this for lunch today & it was a big hit with the entire family. It had lots of liquid, so we ate it as soup. We all added salt at the table; I guess we’re a salty family.

After lunch I put the leftovers back in the pot and added red curry powder (because I ran out of curry paste), salt, a lot more cabbage, and let it cook a couple of hours. DeLISH.

Someone above said not to let it boil. Mine boiled and didn’t seem to harm my (full fat, canned) coconut milk at all.

By: Lisa

Lisa — Mon, 28 Jan 2013 03:02:14 +0000

I often cook crock pot recipes in the oven. 220* seems to approximate the crock pot low setting.

Many pans used in the oven don’t seem to hold in moisture as well as the crock pot, so I usually seal with foil then place the lid on top of the foil. (Lay a sheet of foil across the pot, then put the lid on to press the foil into the correct shape. Remove the lid and crimp the foil tighly in place, then put the lid back on.)