Slow Cooker Thai Chicken Massaman Curry Recipe

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This Clean Eating Slow Cooker Thai Chicken Massaman Curry. This was crazy good stuff!

I loved the pineapple slaw, it was an absolutely perfect pairing with the chicken. And because I had leftover slaw, I ate it as a delicious salad for lunch the next day!

Clean Eating Slow Cooker Thai Chicken Massaman Curry Recipe

At one point, I was working with eMeals. That business relationship has long since passed, but I still have the recipes here to share with you. This particular dish was one that I made quite a few changes to. The original had a fair amount of spice in it and my little guy never would have eaten it if it was spicy. So I made adjustments, and with my alterations, there is just a hint of kick to it. So if you are cooking for wee ones, keep that in mind. My son loved it and so did I! The flavors sort of explode in your mouth!

RECIPE TIP:

This did have some water left behind in the crock when I took it out. I used a little for “sauce”, and discarded the rest. Even the original recipe left behind a fair amount, so I think that’s just how the recipe is. But rest assured, you don’t want to cut back on anything for the sake of flavor.

But honestly, this is wonderful stuff. Clean eating at its finest!

Copyright Information For The Gracious Pantry

SLOW COOKER THAI CHICKEN MASSAMAN CURRY RECIPE:

Adapted from eMeals.

Clean Eating Slow Cooker Thai Chicken Massaman Curry Recipe

Slow Cooker Thai Chicken Massaman Curry

This delicious recipe makes a lot of slaw. So if you have some left over, try it in a wrap the next day! Yum!
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Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 447kcal
Author: The Gracious Pantry

Equipment

  • Slow Cooker

Ingredients

CHICKEN INGREDIENTS:

  • 1 lb. chicken breasts (boneless, skinless)
  • 1 tsp. curry powder
  • 2 medium garlic cloves (minced)
  • ½ cup white onion (sliced thin)
  • ½ cup red bell pepper (sliced thin)
  • ½ cup chicken broth (no sugar added)
  • 14 oz. can light coconut milk

SLAW INGREDIENTS:

  • 16 oz. bag shredded cabbage coleslaw mix
  • 20 oz. can crushed pineapple (no sugar added)
  • ½ cup chopped green onion
  • 2 medium limes (juice only)
  • 3 tbsp. olive oil

Instructions

  • Combine the chicken ingredients in a slow cooker and cook on low for 4 to 6 hours.
  • In a separate bowl, combine the slaw ingredients.
  • Stir in the lime juice and oil; let stand 1 hour before serving. Serve half of slaw, and save remaining for another meal. (I had it for lunch the next day. Delicious all by itself!)

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 447kcal | Carbohydrates: 36g | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 348mg | Potassium: 933mg | Fiber: 6g | Sugar: 25g | Vitamin A: 925IU | Vitamin C: 85.9mg | Calcium: 93mg | Iron: 2.1mg
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55 Comments

  1. I’m putting this on next weeks meal planner! Excited to try 🙂

    1. The Gracious Pantry says:

      Sheree – I hope you enjoy it! 🙂

  2. Just made this and it was delicious! I added some fun additions that I think made it just that next extra step of yum!

    Added lemongrass to the crock pot and cayenne pepper for more heat! We like it nice and hot in this house.

    For the slaw, I put some cilantro in there and chia seeds. The cilantro complimented the lime and curry very well. Had to add more cayenne pepper of course too!

    Served the chicken over brown jasmine rice and went ahead and took that “soupy” liquid and just poured it a little over the rice (a little goes a long way) and kept the slaw on the side. I think next time I make this I’ll leave out the chicken broth….felt like it could have had more coconut and less chicken broth flavor- I think when the chicken cooked it added more of that chicken flavor to it that took away from the coconut.

    Delicious! Thanks for the wonderful recipe!

    1. The Gracious Pantry says:

      Rosz – Glad you enjoyed it! 🙂

  3. I also had an issue with curdling on the coconut milk, then clumping of the curry. Thought it would be more of a sauce. The chicken broth was just kind of “resting” underneath all that. Even so, I’m eating the left-overs right now, and it tastes very good.

    I don’t use coconut milk often. I wasn’t sure what to use, so I used a carton version that was “light” (no sugar). I didn’t add any extra sugar. I also used Mann’s broccoli slaw (in place of regular cole slaw). Very good. I used perdue chicken breast, but it was the individually wrapped ones. I drain most of the “juice” that comes with it those.

    1. The Gracious Pantry says:

      Marilyn – The curdling was because of the carton milk. It doesn’t work well, particularly in a slow cooker. But glad you enjoyed it!

  4. I’m making this recipe but a little different right now, my husband and I can’t keep our fingers out while we wait for our rice to finish cooking! I cooked mine on the stove top so I had to change it for that, I also used regular curry and instead of bell peppers I’m adding butternut squash, mostly because I love squash in everything and I’m allergic to bell peppers. I also thickened the sauce up before serving so we could eat it on rice.

    1. The Gracious Pantry says:

      Katy – Great! I hope you enjoyed it!

  5. thaigirl123 says:

    what is the nutritional content/breakdown for this meal?

    1. The Gracious Pantry says:

      Thaigirl123 – I’m not entirely sure. This is an eMeals recipe. You would have to enter the recipe into an online calculator.

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