I know that some of you are dealing with ridiculously low temperatures right now. And even in warmer climates, people are commenting on the chill in the air. So I wanted to share this comforting, easy, flavorful, and nutritious recipe for dairy-free Thai Curry Chili. It’s a simple slow cooker recipe that will fill your home with a wonderful warm scent. And it optionally uses pantry ingredients so that you don’t have to go to the store in that freezing weather!
Healthy Thai Curry Chili for a Simple Slow Cooker Meal
This is a very straight-forward crockpot or even Instant pot recipe that can be made even easier.
In the original recipe, they use a 14-ounce can of potatoes and a 14-ounce can of carrots for convenience. We prefer to use fresh, but if you opt for canned stir them in near the end, with the chickpeas. They are pre-cooked, and will turn to mush if you add them in the beginning.
It’s also a versatile weeknight dinner or weekend lunch for watching football or other sports.
I’ve included special diet options for plant-based, gluten-free, nut-free, soy-free, and even paleo. These should cover almost everyone’s needs. But you can also swap the vegetables based on what you have on hand. Parsnips, bell peppers, green beans, or zucchini are just a few options that could be delicious in this Thai curry chili.
This slow cooker Thai Curry Chili recipe with photo was shared with us by CansGetYouCooking.com.
Special Diet Notes: Slow Cooker Thai Curry Chili
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, optionally peanut-free, and optionally soy-free.
For vegan and vegetarian Thai Curry Chili, omit the chicken and add 1 more can of chickpeas, or a block of diced tempeh. Substitute vegan “fish” sauce.
For paleo Thai Curry Chili, substitute sweet potatoes for the potatoes, omit the chickpeas, and use the peanut-free options. You can omit the brown rice, or substitute cauliflower rice or quinoa, if that fits with your paleo diet.
- 1 pound potatoes, cubed (see below for Canned Option)
- 1 pound carrots, peeled and sliced (see below for Canned Option)
- 2 (12-ounce) cans white premium chunk chicken breast, drained
- 1 (14-ounce) can diced tomatoes with green chilies, drained but juice reserved
- 1 (14-ounce) can coconut milk
- ¼ cup peanut butter (can sub sunflower seed butter for peanut-free)
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 3 tablespoons red curry paste, or to taste
- 3 tablespoons soy sauce or gluten-free tamari (can sub coconut aminos for soy-free)
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon fish sauce
- ½ teaspoon ground ginger
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons lime juice, or to taste
- Salt, to taste
- 4 to 6 cups cooked brown rice
- Chopped cilantro, for garnish (optional)
- Salted peanuts, for garnish (optional; omit for peanut-free)
- Grease your slow cooker. Add the potatoes, carrots, chicken, tomatoes, coconut milk, peanut butter, onion, garlic, red curry, soy sauce, sugar, fish sauce, and ginger. Stir to combine.
- Cover your slow cooker and cook on high for 4 hours or low for 8 hours. If it gets too thick, add reserved tomato juice as needed. If it gets too thin, let it bubble uncovered until slightly thickened.
- Uncover and stir in chickpeas, lime juice, and salt.
- Serve on top of brown rice, and garnish with cilantro and peanuts, if desired.
I’m bookmarking this! It looks like my kind of recipe. 🙂