Crock Pot Thai Veggie Curry

Crock Pot Thai Veggie Curry

DeLynn's Delectables

This is a great fix it and forget it Thai Chicken Curry!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 5 hrs

Total Time 5 hrs 20 mins

Course Dinner

Cuisine Thai

Servings 8

Ingredients

  

Curry Sauce, Chicken and Vegetables

• 1 large onion
• 1 scoop of crushed fresh ginger
• 1-2 tablespoons of red curry paste
• 1 13 ounce can of coconut milk shaken
• Juice from one lime
• 2 tablespoons fish sauce
• 1 teaspoon kosher salt
• 1 medium zuchinni pcut up into 1 inch chunks
• 1 lbs of fresh green beans with ends snapped and cut in half
• 3 large carrots peeled and cut into 1 inch pieces
• 1 large sweet potato peeled and cut into 1 inch cubes

Thai Peanut Sauce

• 1 - 13 ounce can of coconut milk
• ¾ cup of natural Trader Joe's salted, peanut butter, stirred
• ½ cup granulated sugar
• 2 tablespoons apple cider vinegar
• ½ cup water

Instructions

 

• Make the Thai Peanut Sauce first. Combine all of the ingredients in a medium pot and bring to a very gentle boil over medium heat, whisking constantly. Reduce the heat to low, and let hte mixture simmer for 3-5 minutes, again whisking constantly. Do not let the mixture scorch the bottom of the pan. Remove from the heat and let it cool. Set ½ cup aside to add to the curry and place the remaining in ice cube trays and freeze in the freezer to use in another dish later.
• Curry
• Add oil to the skillet and the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly browned about 7-9 minutes. Add curry paste to the skillet for 1 minute before adding the coconut milk, fish sauce, and possible salt. Heat until bubbly, add the ½ cup of peanut sauce then remove from the heat.
• Add chopped zucchini, carrots, potatoes and green beans to the crock pot on top of the chicken. Pour the curry sauce over the top. Cook on low for 5-6 hours.
• Scoop and enjoy!

Like I said in a previous post, I love Thai! I had the chance to have some Mussamin curry for the first time a year ago and wow it was yummy with the peanuts in it.  I love the peanut sauce that you dip the spring rolls in.  The mussamin sauce that they serve at the restaurant where we live it has a combination of curry sauce and peanut sauce together.  IT IS AWESOME!  However, they have a tendency to make it a little spicy.   So I took a little from one and a little from another and created the perfect creation!  And I love that you can set it and forget it!

How can you go wrong with pouring a delicious sauce over veggies, starting your crock pot and letting it do all the work for you?   I don't eat rice so it is perfect for me just the way it is but you could easily add quinoa or rice.   It is even better the next day!

Crock Pot Thai Veggie Curry

DeLynn's Delectables

This is a great fix it and forget it Thai Chicken Curry!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 5 hrs

Total Time 5 hrs 20 mins

Course Dinner

Cuisine Thai

Servings 8

Ingredients

  

Curry Sauce, Chicken and Vegetables

• 1 large onion
• 1 scoop of crushed fresh ginger
• 1-2 tablespoons of red curry paste
• 1 13 ounce can of coconut milk shaken
• Juice from one lime
• 2 tablespoons fish sauce
• 1 teaspoon kosher salt
• 1 medium zuchinni pcut up into 1 inch chunks
• 1 lbs of fresh green beans with ends snapped and cut in half
• 3 large carrots peeled and cut into 1 inch pieces
• 1 large sweet potato peeled and cut into 1 inch cubes

Thai Peanut Sauce

• 1 - 13 ounce can of coconut milk
• ¾ cup of natural Trader Joe's salted, peanut butter, stirred
• ½ cup granulated sugar
• 2 tablespoons apple cider vinegar
• ½ cup water

Instructions

 

• Make the Thai Peanut Sauce first. Combine all of the ingredients in a medium pot and bring to a very gentle boil over medium heat, whisking constantly. Reduce the heat to low, and let hte mixture simmer for 3-5 minutes, again whisking constantly. Do not let the mixture scorch the bottom of the pan. Remove from the heat and let it cool. Set ½ cup aside to add to the curry and place the remaining in ice cube trays and freeze in the freezer to use in another dish later.
• Curry
• Add oil to the skillet and the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly browned about 7-9 minutes. Add curry paste to the skillet for 1 minute before adding the coconut milk, fish sauce, and possible salt. Heat until bubbly, add the ½ cup of peanut sauce then remove from the heat.
• Add chopped zucchini, carrots, potatoes and green beans to the crock pot on top of the chicken. Pour the curry sauce over the top. Cook on low for 5-6 hours.
• Scoop and enjoy!