Slow Cooker Thai Chicken and Vegetable Curry

ThaiGreenCurry

This past weekend we went to our local farmers market. It is the first time I’ve been this season. We always have other things going on, but I was glad to finally make it. I was working on a post for another site about taking children to the farmers market, so I decided to take my own advice and let C take the lead. We did a walk-through of the entire market and then went back to my favorite vendor as they always have such a great assortment of vegetables. I let C decide what to get, which always surprises me. He chose tri-colored beans, Thai eggplant, a variety of squash and even a bitter melon!

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I love Thai eggplant so I was very excited that he chose it. I equate it with a velvety Thai curry, particularly green curry. So I made up this dish for a quick slow cooker dinner. And yes, that is an oxymoron, but this comes together so fast and then the slow cooker does the rest of the work!

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C was a little wary at first of the dish. When I pointed out the vegetables he had chosen at the market, he got more interested. And after the first bite, he didn’t need any more convincing. He happily finished his plate. E practically licked her bowl.

Slow Cooker Thai Chicken and Vegetable Curry
Author: 
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.
Ingredients
  • 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
Instructions
  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.