Slow Cooker Thai Chicken and Vegetable Curry

Ann Dunaway Teh
Slow Cooker Thai Chicken and Vegetable Curry - comes together quickly but develops rich flavor by cooking all day in the slow cooker.
Slow Cooker Thai Chicken and Vegetable Curry - comes together quickly but develops rich flavor by cooking all day in the slow cooker.

Slow Cooker Thai Chicken and Vegetable Curry

This Thai dish that comes together quickly and can be cooked all day in the slow cooker. It is a great way to use fresh, seasonal produce from the farmers market. The vegetables can be changed to suit your tastes.
0 from 0 votes
Prep Time 10 mins
Cook Time 7 hrs
Total Time 7 hrs 10 mins
Course Chicken & Poultry, Slow Cooker
Cuisine Asian
Servings 4 servings
Calories 299 kcal

Equipment

  • slow cooker

Ingredients
  

  • 1 can lite coconut milk
  • 1 Tbsp Thai green curry paste
  • 1 Tbsp less-sodium soy sauce
  • 1 tsp fish sauce
  • 1 Tbsp light brown sugar
  • 1 tsp ground ginger
  • 1 lb boneless skinless chicken breasts
  • 1 small onion chopped
  • 1 medium yellow squash chopped
  • 1 medium zucchini chopped
  • 2 tsp garlic minced
  • 6-8 Thai eggplants quartered
  • 1 red bell pepper julienned
  • 1/4 cup Thai basil chopped (optional)

Instructions
 

  • In a medium bowl, combine the coconut milk, curry paste, soy sauce, fish sauce, brown sugar and ginger. Whisk well.
  • Place the chicken in the bottom of a 6 quart slow cooker. Pour the sauce over it. Add the remaining ingredients, except the Thai basil. Cover and cook on low for 6-8 hours or until chicken is cooked through and vegetables are tender.
  • Remove chicken from slow cooker and roughly chop. Return to slow cooker. Stir in Thai basil. Serve over rice.

Notes

Chef’s Notes:
  • This dish comes together quickly and can be cooked all day in the slow cooker. It is a great way to use fresh, seasonal produce from the farmers market. The vegetables can be changed to suit your tastes.
  • Green curry paste can be found in the Asian section of most supermarkets. Red curry could be used instead if preferred.
  • Thai eggplant are small and round. They are typically green and white. Any variety eggplant could be used instead, just chop into bite sized pieces.
Mix It Up: This dish is very versatile. You could use any combination of vegetables your family prefers. You could also use another type of protein in place of the chicken such as beef or pork. Tofu could also be used in place of the chicken for a vegetarian meal, though the cooking time would be less.

Nutrition

Calories: 299kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 6gCholesterol: 73mgSodium: 391mgFiber: 6gSugar: 13g
Keyword chicken breast, coconut milk, curry, Thai
Tried this recipe?Let us know how it was!

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