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Coconut Curry Chicken Crockpot Recipe

A comforting vegan crockpot curry featuring plant-based chicken simmered in coconut milk and warm spices for effortless depth.

Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken chunks: 350 g
  • Coconut milk: 1½ cups 360 ml
  • Red curry paste vegan: 1½ tablespoons
  • Onion sliced: 1 medium
  • Garlic minced: 3 cloves
  • Ginger grated: 1 tablespoon
  • Olive oil: 1 tablespoon
  • Soy sauce: 1 tablespoon
  • Maple syrup: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Ground cumin: ½ teaspoon
  • Black pepper: ½ teaspoon
  • Salt: ¾ teaspoon
  • Lime juice: 1 tablespoon
  • Fresh coriander chopped: 2 tablespoons

Method
 

  1. Add plant-based chicken to the crockpot evenly.
  2. Add onion, garlic, and ginger over the chicken.
  3. Whisk coconut milk, curry paste, soy sauce, maple syrup, olive oil, and spices.
  4. Pour sauce over contents and stir gently.
  5. Cover and cook on low for 3 hours until tender.
  6. Stir in lime juice before serving.
  7. Garnish with fresh coriander and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 410 kcal
  • Total Fat: 16 g
  • Saturated Fat: 7 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 27 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 40%
  • Iron: 22%
  • Magnesium: 20%
  • Phosphorus: 26%
  • Zinc: 18%

Additional Notes / Tips

  • Serve with rice or flatbread for balance.
  • Add bell peppers for color confidence.
  • Leftovers taste better, like clarity after rest.