Crockpot Thai Chicken Curry Recipe
Vegan slow cooker Thai curry featuring plant-based “chicken,” coconut milk, veggies, and aromatic spices.
Ingredients
- 1 lb vegan chicken substitute e.g., soy curls or seitan, cubed
- 1 can 14 oz full-fat coconut milk
- 2 tbsp red Thai curry paste
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 lemongrass stalk smashed and chopped (or 1 tsp lemongrass paste)
- 3 cloves garlic minced
- 1- inch ginger grated
- 1 red bell pepper sliced
- 1 cup snap peas or green beans
- Juice of 1 lime
- Fresh cilantro and sliced red chili for garnish
Instructions
- Combine vegan protein, coconut milk, curry paste, soy sauce, maple syrup, lemongrass, garlic, and ginger in the crockpot.
- Stir gently to disperse curry paste in the coconut milk.
- Cook on low for 3 hours, then add bell pepper and snap peas.
- Continue cooking for 1 more hour until veggies are tender.
- Finish with lime juice, stir, and adjust seasoning.
- Serve over steamed rice, garnished with cilantro and chili slices.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 24g
- Saturated Fat: 20g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
Vitamins and Minerals (Per Serving)
- Vitamin C: 80%
- Iron: 15%
- Calcium: 8%
- Vitamin A: 20%
- Magnesium: 12%
Additional Notes/Tips to Enhance Flavor
- Substitute green curry paste for a spicier twist.
- Add a handful of Thai basil leaves at the end for authentic aroma.
- Use light coconut milk to lower calories—still creamy, just lighter.
- Leftovers taste even better the next day as flavors deepen.