Keep Calm and Curry On: Slow Cooker Thai Coconut Curry Chicken Thighs with Mixed Vegetables
In Chicago, winters tend to hit us harder after the holidays and when the new year rolls around. So, during this time, more than ever I crave anything hot, comforting and cozy. Now, with that being said...que all of the slow cooker meals. Especially this one! This Coconut Curry Chicken Thighs with Mixed Vegetables is a low carb and healthy meal, but still tastes like comfort food. It is a win win dish! Did I mention it is also beyond easy to make being a slow cooker recipe!? This dish is a triple threat and a must make ASAP! So, run don’t walk to get your jammies on and slow cooker prepped and ready.
Diving into a hearty bowl of this easy slow cooker Thai Coconut Curry Chicken and Mixed Vegetables will make all of your comforting cozy dreams come true during these cold winter months. Whenever I am craving Asian food, I am in need of something easy and I want something healthy, this is my go to meal. It hits the spot everytime. Not only is this visually appealing with its fresh vibrant colors it is so flavorful and healthy. This coconut based sauce is beyond delicious, I could seriously just drink every drop!
Speaking of the sauce, it is rich and creamy from the curry paste with a little bit of a kick. It also slightly tangy with the perfect amount of acidity from the lime juice and sweet yet savory from the coconut milk, coconut aminos and broth. It pairs well with white rice, noodles or is even enjoyable on its own.
Adding in vegetables to any dish automatically makes it healthy right? Right! Okay, that’s what I thought. When it comes to the vegetables, this is where you have the freedom to use your creativity and explore. You can truly incorporate any type of vegetable. You can stick with my personal favorites that I included in my recipe (which are highly recommended) or you can pick your favorite ones and mix and match.
My go to vegetables when it comes to Asian dishes is baby corn and water chestnuts. Both provide a nice crunch to the dish and although they are flavorless on their own, when they are added to the sauce it is a game changer. Then, I like to incorporate a green, so naturally I gravitate towards broccoli for the health benefits, the color and the texture. Last, the red pepper strips give the dish a little bit of sweetness and complete that visually appealing rainbow effect.
Did you make this and are now feeling warm and cozy? If so, tag @prettyplatebymichelle or #prettyplatebymichelle on instagram to share. I would love to see your Pretty Plate!
Serves 4+, INGREDIENTS:
2.5 LB. chicken thighs
1 13.5 oz can baby corn, drained
1 8 oz can diced water chestnuts, drained
1 cup fresh broccoli
1 red bell pepper sliced
1 TBSP sliced green onion, for garnish (optional)
Salt, black pepper and garlic powder to your liking/taste
INGREDIENTS: For the Coconut Curry Sauce
13.5 oz can lite coconut milk
1 TBSP minced garlic
1 TBSP brown sugar
2.5 TBSP red curry paste
2 TBSP coconut Aminos
1/4 TSP ground ginger
1/2 cup chicken broth
Fresh lime juice from half a lime + extra lime wedges for serving with (optional)
1/4 TSP black pepper
1/2 TSP salt
1.5 TBSP flour, sifted
In a bowl add all ingredients to make the Coconut Curry Sauce. Whisk together to mix well. Set aside.
Place your slow cooker on high heat. Spray the inside with non stick spray.
Season both sides of your chicken thighs with salt, pepper and garlic powder to your liking.
Place your seasoned chicken thighs in your slower cooker. Pour your mixed sauce mixture over the chicken. Place the lid on top and cook on high for 3-4 hours. NOTE: This will probably be done around the 3 hour mark. When chicken is tender and falling apart it is done. Make sure to keep an eye on it throughout.
While your chicken is cooking, slice your red bell pepper, chop your broccoli, drain your can of baby corn and drain your can of diced water chestnuts. Set in the fridge until ready to add to your slow cooker.
About 30 minutes before it is done, add all of your prepared vegetables and mix well. Let cook and marinate in the sauce for an additional 30 minutes.
When done, switch slow cooker to warm.
Serve right away with rice or noodles on the side, garnish with green onions and serve with extra lime wedges. Save any extras in an air tight container.
PRETTY PLATE KITCHEN ITEMS USED: