Thai Chicken Curry Crock Pot

Thai chicken curry in a white bowl topped with peanuts, cilantro, and scallions and surrounded by fresh vegetables.

5 from 5 votes

This delicious Thai Chicken Curry dish is super easy to make! My family raved about it and has alrady asked me to make it again, with seafood the next time. I can't wait to experiment with these flavors!

Prep Time20

Cook Time6

Total Time6 20

Course: Dinner

Cuisine: Thai

Servings:

Calories: 289kcal

Author: Kelly Stilwell

Equipment

1 slow cooker

Ingredients

1 can lite coconut milk 13. 5 ounces
10 teaspoons red Thai curry paste
1 teaspoon kosher salt
½ head cauliflower cut into small pieces
½ pound potatoes medium, cubed
½ pound sweet potatoes medium, cubed
1 red pepper medium, cut into chunks
2 carrots medium, slices
1½ pounds chicken breast sliced into 6 or 8 pieces
2 tablespoons peanut butter creamy
⅓ cup cilantro chopped, plus extra for garnish
3 scallions slices
1 lime cut into wedges
2 tabelspoons peanuts chopped

Instructions

Wash all vegetables and cut into bite-sized pieces.
In a medium sized bowl, add lite coconut milk, 7 teaspoons of the red curry paste, and salt. Whisk until mixed well.
Add cauliflower, potato, sweet potato, red pepper, and carrots to the slow cooker. Pour the coconut milk mixture over the vegetables.
Cut the chicken breasts into 5 or 6 smaller pieces. Rub 2 teaspoons red curry paste over chicken. Spread it out so the chicken is coated well. Place the chicken on top of the veggies.
Set the heat on the slow cooker to low and the timer to six hours. Let the slow cooker work its magic!
While the chicken is cooking, wash and chop the cilantro. Be sure to set aside a couple of tablespoons for garnish. Stick back in the fridge until time to eat.
Wash and slice the scalions. Stick it in the fridge with the cilantro.
Wash limes and place them in the fridge with cilantro and scallions.
Chop peanuts and set aside.
Once chicken is done, remove it from the slow cooker and cut into bite-sized pieces.
In a small bowl, stir peanut butter and 1 teaspoon red curry paste until combined. Stir the mixture into the sauce in the slow cooker. Taste and adjust with salt for your preference.
Add chicken back to slow cooker and mix well.
Place chicken and sauce in a serving bowl and top with scallions, cilantro, and crushed peanuts. Serve with rice or naan bread

Notes

This dish is 5 Weight Watchers SmartPoints and just 289 calories per serving.

As vegetables are zero Points, add snap peas, snow peas, broccoli, or your favorites. It will add flavor and fiber and fill you up!

Nutrition