Crockpot Thai Yellow Curry with Vegetables and Vegan Chicken

3.8 (6 reviews)
Vegan

Crockpot Thai Yellow Curry with Vegetables and Vegan Chicken

Print

Ingredients

  • 1 13.5-oz. can coconut milk
  • 1 13.5-oz. can coconut cream
  • 1 cup vegetable broth
  • 2 Tbsp. liquid aminos or soy sauce
  • 1 Tbsp. lime juice
  • 1/4 cup lemongrass paste
  • 1 Tbsp. coriander seed
  • 1 Tbsp. crushed garlic
  • 2 Tbsp. brown sugar
  • 1 tsp. turmeric
  • 1 Tbsp. dried grated ginger
  • 1/4 cup yellow curry powder
  • 1 medium sweet onion, diced
  • 1 12-oz. bag frozen peas
  • 1 12-oz. bag frozen carrots
  • 8-10 Yukon gold potatoes, peeled, cubed, boiled, and drained
  • 1 cup vegan chicken strips, chopped and cooked

Instructions

  • Combine all the ingredients together in a crockpot. Cook on high for 4 hours or on low for 8 hours.
  • Serve over rice or noodles or eat as a soup.

Makes 12 servings

Rated 3.8/5 based on 6 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind