Creamy Thai Udon Curry

Ingredients

• ~1 lb chicken breast tenders, cut into cubes

• 3 large spoonfuls red Thai curry paste

• 1 spoonful sriracha

• 1 spoonful low-sodium soy sauce

• 1 can full-fat coconut milk (trust me, it’s not worth making this with the light version)

• 1 tbsp ground ginger

• 1 tbsp crushed garlic

• 1 small white onion, sliced

• Salt and pepper, to taste

• 4–5 cups frozen (or fresh) stir-fry vegetables

• 2 cups cooked udon noodles

• Cilantro, lime juice, and green onion, for serving (optional)

Instructions

1. Add all ingredients except the vegetables and noodles to the base of your crockpot.

2. Cook on high for 3–4 hours.

3. Add the vegetables during the last 30 minutes of cooking.

4. Cook the udon noodles separately according to package instructions. Stir them into the curry right before serving.

5. Top with fresh cilantro, a squeeze of lime, and chopped green onion if desired.