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Thai Green Curry Chicken and Vegetables: Freezer to Crockpot Meal – Supper for a Steal

Crockpot Thai Green Curry Chicken & Vegetables

Happy Friday, we are ending the week on a spicy note (and more disposable plates). I’ll just pretend that I planned the purple plate for some contrast.

Both the husband and I were pleasantly surprised by this dish. We were kind of iffy going into it. Not knowing how it would turn out. It was spicy with great depth of flavor. It is a very vegetable heavy dish with a little bit of chicken thrown in there for the carnivores.

Dishes like this are a great way to cut down your meat consumption. Load that bag full with all your favorite veggies and then just one chicken breast for 4 people.

In the recipe below I recommend only using green bell peppers because they held up much better than the other peppers.
Crockpot Thai Green Curry Chicken

Thai Green Curry Chicken and Vegetables

Prep time
Cook time
Total time
Serves: 4-5
  • 1 can light coconut milk
  • 2 tablespoons green curry paste
  • 1 stalk lemon grass, cut into 2″ peices
  • 1 cup chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 garlic cloves, minced
  • ½ teaspoon ground turmeric
  • 2 tablespoons lime juice
  • 1 large chicken breast, cut into chunks
  • 1 onion, sliced
  • 2 green bell pepper, sliced
  • 1 can bamboo shoots, drained
  • ½ cup frozen peas
  • 2 tablespoons fresh cilantro, diced
  1. Add all ingredients to a large ziploc bag, except peas and cilantro. Freeze until ready to use.
  2. Let thaw in fridge overnight before cooking. Dump contents of bag into crockpot and cook 5-6 hours on low. Add cilantro and peas 10 minutes before serving. Stir to combine. Remove lemongrass pieces before eating.


Approx cost per serving: $3.36


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