Thai•quick
Easy Crockpot Thai Chicken Curry
Only 10 minutes of prep in the morning, and your crockpot Thai chicken curry will be ready for dinner!
- Prep time
- 10 min
- Cook time
- 4 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp. cooking oil
- 4 tbsp. Thai curry paste of your choice, we like Maesri Thai Curry Paste
- 7 or so boneless, skinless chicken thighs, chopped into bite sized pieces
- 1 can coconut milk, we like Chaokah Coconut Milk
- 1 bag of frozen veggies or 2 c. fresh veggies of your choice (Edamame, peas, green beans, or eggplant go well with curry)
- Fish sauce, to taste
- Sugar, to taste
Instructions
- 1
Add the cooking oil, curry paste and coconut milk to the crock pot. Stir to break up the curry paste some. It will break up more as the curry cooks.
- 2
Add the chicken.
- 3
Let it cook on high for 4 hours or low for 8 hours.
- 4
Once it’s done, add the frozen or fresh veggies. The frozen veggies should be warmed within a few minutes. The fresh will take a bit longer.
- 5
Then add fish sauce and sugar to taste.
- 6
Enjoy!