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From the CFI Vault: Thai Coconut Chicken Curry

By Marcus | In Recipes | on November 8, 2010

Holley had requested we rerun some of the older recipe posts and this is one I’m particularly proud of. It was first posted during last September when Intrepid was in its infancy.
Crockpot Magic at Work

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 chose 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.)

Ingredients:

  • 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: Other items I’ve experimented with adding in that turned out well: pineapple, bamboo shoots, and straw mushrooms. You could also try sauteing the onions and garlic before adding them to the cooker just to bring out their flavors a bit more and I still plan to try making it with additional fresh lemongrass. (The curry paste has lemongrass, but more would have been good.)


WOD – 11.08.10

Overhead Squat 5×3

Then, 5 rounds for time:

  • 5 Deadlifts (60-65% of last work set)
  • 10 Burpees

4 Comments to "From the CFI Vault: Thai Coconut Chicken Curry"

  • Pooja says:

    November 8, 2010 at 8:32 AM -

    mmmmm minus the chicken, chicken broth, and fish sauce! =P

    and he wonders where the name “burpee nazi” comes from… 50 burpees marcus?! REALLY!?

    1. Marcus says:

      November 8, 2010 at 11:06 AM -

      @Pooja – I didn’t program today’s workout, although I will admit it is a favorite of mine. Besides, you need to talk to Avelyne about those 20 burpees you still owe! :)

  • Anna says:

    November 8, 2010 at 12:16 PM -

    I thought the board said Pooja owed 200 burpees

  • Pooja says:

    November 8, 2010 at 3:19 PM -

    who’s this anna chick? and why does she the knew marcus?!

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