Crock Pot Thai Chicken Curry Recipe

Name: Crock Pot Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, sliced; 1 eggplant, diced; 1 sweet potato, peeled and chopped; 1 carrot, chopped; 4 skinless chicken thighs; 1 tablespoon minced ginger; 4 garlic cloves, sliced; 1 (13 1/2 ounce) can coconut milk; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon Thai curry paste

Servings: persons

1 onion, sliced
1 eggplant, diced
1 sweet potato, peeled and chopped
1 carrot, chopped
4 skinless chicken thighs
1 tablespoon minced ginger
4 garlic cloves, sliced
1 (13 1/2 ounce) can coconut milk
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon Thai curry paste

1
Peel and chop all the vegetables.
2
Combine the sauce ingredients (from ginger down) in the bottom of your crock pot. Add the chicken and stir or flip to get the sauce all over the chicken.
3
Add the vegetables on top of the chicken. Don't worry about stirring.
4
Cook on low 6-8 hours or high 4-6 until the chicken is cooked through and vegetables are tender. I cooked mine on low for 7 hours and wished it had been 6. Every crock pot is different so keep an eye on it if you can.
5
Stir everything gently to combine and serve over rice.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 onion, sliced, 1 eggplant, diced, 1 sweet potato, peeled and chopped, 1 carrot, chopped, and more.

Yes, Crock Pot Thai Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Thai Chicken Curry

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