Slow Cooker Thai Chicken and Vegetable Curry
Recipe type: slow cooker
Serves: 4
A 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.
  • 1 can coconut milk
  • 1 tbsp Thai green curry paste
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp ground ginger
  • 2 chicken breasts
  • 1 onion, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 3 cloves garlic, minced
  • 6-8 Thai eggplant, quartered
  • 1 red bell pepper, julienned
  • ¼ cup Thai basil, chopped
  1. In a medium bowl, combine the coconut milk, curry paste, soy sauce, fish sauce, brown sugar and ginger. Whisk well.
  2. 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.
  3. Remove chicken from slow cooker and roughly chop. Return to slow cooker. Stir in Thai basil. Serve over rice or brown rice.
Recipe by Ann Dunaway Teh at