Crockpot Thai Curry

Watch the video here!

Thai curry photo.jpg

Time: 6 hours


2 400-500 mL cans of coconut milk

6 T red curry paste (or green)

1-1.5 lbs chicken, raw or cooked

1 yellow or white onion, diced

Olive oil

Vegetables as desired: chopped carrots, bamboo, water chestnuts, zucchini, eggplant


  1. Add chicken and onion to crockpot and put on low.  Add the other vegetables to crockpot if you like them soft.
  2. Sautee the curry paste in olive oil for 5 minutes.
  3. Add first can of coconut milk and stir.
  4. Wait until boils, stirring as necessary.
  5. Add second can of coconut milk.
  6. Wait until boils, then add to crockpot.
  7. Cover and cook for 5-6 hours.  1-2 hours before eating add the other vegetables if you don’t want them to be soft.

Eat with zoodles, cauliflower rice, or soup-style!