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Crock Pot Green Curry Chicken

This simple and delicious Thai curry can be assembled in minutes. Serve with hot rice, fresh lime juice and don't forget the sriracha!

Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4

Ingredients

  • 1 small eggplant peeled and diced
  • 1 green bell pepper diced
  • 2 cups green beans cut into 2" slices
  • 1/2 acorn squash or whatever squash you like...sweet potato would also work, peeled and diced
  • 1 yellow onion
  • 2 inch knob fresh ginger peeled and minced
  • 1 lb boneless skinless chicken breasts cut into bite sized pieces
  • 1 13.5 oz can coconut milk
  • 3 tbsp green curry paste
  • 1/2 tsp cayenne pepper
  • 3/4 tsp salt
  • 1 tsp fish sauce
  • 1 tsp sugar
  • juice of 1 lime
  • minced cilantro for serving
  • hot cooked rice for serving

Instructions

  1. In the Crock Pot, place the diced eggplant, bell pepper, green beans, onion, ginger and chicken. In a small bowl, whisk together the coconut milk, cayenne pepper, green curry paste, sugar, fish sauce and salt. Pour this over the chicken mixture in the Crock Pot.
  2. Turn heat to high and cook for 3 hours. Right before serving, add the fresh lime juice. Serve over rice.