Swap the chicken for tofu to make the recipe vegan.

Equipment Needed

Measuring cups and spoons, slow cooker, knife, cutting board and a rice cooker (or a pot with a lid)


Dice the chicken thighs into 1" chunks and place into a bowl. Add the soy sauce and coconut sugar and marinade for a minimum of one hour (overnight is best).  

In the slow cooker, add the green Thai curry paste, coconut milk and vegetable stock. Mix thoroughly. 

Add the marinated chicken, stir once more and top with the frozen stir-fry vegetables. 

Cook on high for three hours, remove the lid and stir thoroughly. Cook for an additional hour and serve with jasmine rice (cooked according to package instructions).