The Meal Planner

I always hesitate to label something with a cultural label when it really isn't authentic. Like my Mexican Rice that isn't even remotely Mexican. We for some reason, associate certain flavors and flavor combination's with certain cultures and give all dishes with those characteristics that label. I'm sure that's what this curry is really isn't an authentic Thai curry since I've never seen peanut butter used before, but nevertheless, the flavors are reminiscent of Thai cooking.

While it may not be totally authentic it's pretty tasty, and a nice break from boring ol' slow cooker meals.

*Recipe adapted from Sandi Richard

Serves 6

2 chicken breasts, cut into chunks
1/3 lb shrimp, shells removed
1/3 cup peanut butter
14 oz coconut milk
3 tbsp soy sauce
1 tbsp fresh ginger
2 cloves garlic chopped
1 tbsp red or green Thai curry paste
3 carrots, cut into matchsticks
1 large red pepper, thinly sliced
1/2 cup fresh chopped cilantro
2 cups frozen peas

Either the morning of, or the night before, cut chicken into chunks. Heat a frying pan over medium-high heat with one tbsp of oil and add chicken, seasoning with salt and pepper. Cook chicken until no longer pink and slightly browned. Remove from pan and add to crock pot. Also add peanut butter, coconut milk, soy sauce, ginger, garlic, curry paste, carrots, and pepper. Stir and if making the night before, put on lid and store just the insert of the crock pot in the fridge.

The next morning, remove the center insert of the crock pot from the fridge and allow to come to room temperature while you get ready. Before you leave, put the insert into the crock pot base and turn the crock pot on to low and cook 6-8 hours. When you get home, add the shrimp and peas and turn crock pot up to high. Let cook for 20-30 minutes (while the rice is cooking).

Serve over basmati or jasmine rice. Sprinkle with chopped cilantro.

Click here for printable version of Slow Cooker Thai Curry


My husband and toddler absolutely loved this dish. I thought it was okay. I wasn't able to find Thai curry paste, so I used a can of Thai Green Curry Sauce that already had coconut milk in it, so adding a whole can of coconut milk made it very rich and coconuty. Which is what my husband loved about it, but what I found to be too rich. The cilantro gave it a nice bright pop of flavor and really lightened up the richness of the coconut milk so don't skimp on it (unless you don't like it). It was still a really nice change from ordinary slow cooker dishes, and I will definitely try it again using Thai Curry Paste.

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2 Responses
  1. Vanessa Says:

    Yum! We tried this with 2T of red curry paste and really enjoyed it. Lots of flavour and you're right, it's a nice change from the regular slow cooker meals.

  2. Richelle Says:

    I'm not a huge fan of authentic Indian Curry, but I did love this one. It was easy to make and I was able to use up some green curry past that Matt and Becky brought us from Thailand. We will be making this one again!