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A close up shot of cooked curry with coconut milk.
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Slow Cooker Thai Chicken Curry with Lentils

Discover the healing power in this slow cooker Thai chicken lentil curry! It makes for a perfect make-ahead meal and freezes beautifully.
Course Dinner
Cuisine Thai, Asian
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6
Calories 234kcal

Ingredients

  • 1 medium yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 cup dried green lentils, rinsed
  • 14.5 ounce can no-salt-added diced tomatoes
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 2-3 tablespoons red curry paste (see note)
  • 2 cups low sodium chicken stock
  • 2 boneless, skinless chicken breasts
  • ½ cup full-fat coconut milk, or more as desired
  • Toppings: lime juice, fresh cilantro

Instructions

  • Add all the ingredients up to the chicken breasts to the slow cooker.
  • Combine thoroughly. Season chicken with salt and pepper and place on top.
  • Cover and cook on low for 6 hours. Shred the chicken with a fork and mix into the curry. Stir in coconut milk. Serve.

Notes

  • Depending on your heat preference, feel free to add up to 3 tablespoons of curry paste
  • Can also add some peanut butter (2-3 tablespoons) and fish sauce (up to 1 tablespoon).
  • Red curry paste - if planning to enjoy with your baby or child, use less (1 tablespoon) or substitute with yellow or massaman curry paste.
  • Absolutely! Transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

Calories: 234kcal | Protein: 19g | Sodium: 83mg | Potassium: 834mg | Fiber: 11g | Vitamin A: 891IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 4mg