Go Back
Easy Coconut Curry Chicken & Veggies in a Thermal Cooker
  • 2 Tbl Olive Oil
  • 1 onion, diced or sliced thin
  • 1/4 - 1/3 c Yellow Curry Paste
  • 1 1/2 lb boneless, skinless chicken, cut into bite-sized chunks
  • 1 20 oz can Coconut Cream (yes, cream, not coconut milk)
  • 1 1/2 c chicken broth
  • 6 baby golden Yukon potatoes, cut into chunks
  • 1 red bell pepper, sliced
  • 1 c snow peas
  • 2-3 handfuls baby spinach
  • 2-3 Tbl brown sugar
  1. Place the inner pot of the thermal cooker on your stovetop.

  2. Add the olive oil and the onion. Saute for a couple of minutes.

  3. Add the yellow curry paste, stir.

  4. Add the chicken pieces and stir to coat. Saute for 3-5 minutes, stirring occasionally.

  5. Add the coconut cream, chicken broth, and brown sugar. Stir.

  6. Add red pepper, snow peas, and spinach.

  7. Bring all to a boil. Let boil for 3-4 minutes.

  8. Place lid on the inner pot, turn off the burner, and put inner pot into the outer pot of the thermal cooker. Close the lid on the outer pot and let sit for at least 2 hours before eating.

  9. If the proper care and handling of your thermal cooker has taken place, your meal can stay in your thermal cooker for up to 10 hours before eating.

  10. Remember the safety of your food items is up to you.