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Crockpot Thai Chicken Curry Recipe

Vegan slow cooker Thai curry featuring plant-based “chicken,” coconut milk, veggies, and aromatic spices.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

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

Method
 

  1. Combine vegan protein, coconut milk, curry paste, soy sauce, maple syrup, lemongrass, garlic, and ginger in the crockpot.
  2. Stir gently to disperse curry paste in the coconut milk.
  3. Cook on low for 3 hours, then add bell pepper and snap peas.
  4. Continue cooking for 1 more hour until veggies are tender.
  5. Finish with lime juice, stir, and adjust seasoning.
  6. 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.
Enjoy this effortless, flavor-packed vegan Thai curry that proves you don’t need meat to have a seriously good time!