Go Back
–+ servings
thai curry slow cooker

Slow Cooker Thai Pumpkin Curry Recipe

Prep Time 40 minutes
Cook Time 3 minutes
Total Time 43 minutes
Print Recipe Pin Recipe

Servings

4 Servings

Ingredients

  • 1 pound Chicken Thighs bone in
  • 1 large Onion Medium Diced
  • 4 medium Carrots Medium chopped
  • 1 tablespoon Cooking Oil olive or vegetable
  • 2 quart Water or Stock Chicken or Vegetable
  • 1 small Butternut Squash 1 inch cubbed
  • 2 medium Sweet potato medium diced
  • 1 can Coconut Milk
  • 3 piece Kafir lime leaves
  • 2 whole Lemon Grass Stalks cut to 2inch lengths
  • 1 tablespoon Ginger chopped
  • 1 tablespoon Garlic chopped
  • 1 to 2 tablespoon Thai Curry Paste amount varies by brand
  • 1 cup Green Beans or Broccoli cut to bit sizes
  • 1 large Red or Yellow Pepper medium diced
  • 1 can Bamboo shoots Optional
  • 1 bunch Cilantro cleaned and seperated
  • 1 medium Lime cut into wedges
  • 1 dash Salt to taste

Instructions

  • In a slow cooker over high heat -- saute chicken, onion, and carrots until onions start to brown. Add water, and salt to taste -- reduce heat to medium low. Cover and cook for 3 hours until chicken falls from bone. Remove bones. Add next 8 ingredients, cook on low heat another 20-30 minutes until squash is tender. Add Broccoli (or green beans) and pepper. cook another 5 minutes. Adjust Salt to taste. Garnish with Cilantro and lime. Serve with your favorite rice.