One Pot Thai Coconut Chicken & Vegetables

One pot and slow cooker meals are my absolute life saver. This recipe is so easy and delicious it will surely be a new staple in the weekly rotation! Creamy coconut milk and Thai flavors surround chicken tenders with a load of veggies for a easy healthy one pot meal!

Everything out and ready for one pot! This is a recipe I can handle with a almost 1 year old (yes, in 4 days and I’m having super mama meltdown about it) attached to me and a singing 4 year old making it hard to concentrate. Side story…dinnertime in our household has turned into a concert for my 4 year old. When we all get home from our days, I get the predicted request of Disney Princess Songs…yes…every night we have a concert. With her occupied I just have to distract the little bean that won’t let me an inch away from her. (In someways it’s a nice reminder she missed me all day, but on the other-hand I don’t need the whiny 20 something pound baby hitched to my leg). She normally gets distracted by a cracker or put into the sling, but boy dinner can be tricky. Soooo these one pot, throw it in the oven meals are my DREAM!

Let me know what you all think! I love trying something new and look at me with my fancy recipe widget. It’s fun to expand. Don’t think I’ll ever have the patience to be a food blogger, but it is fun to do a recipe once in awhile 🙂 Happy Friday!

As a reference on servings (since I’m not the expert food blogger) this was enough to make about 6 servings. It makes for fabulous leftovers and meal prep option as well.

Eat alone as a stew that is gluten-free, paleo, whole30 friendly. Or serve with toasted bread, cauliflower rice or my personal favorite – jasmine rice. Yummy!

Print Recipe

One Pot Thai Coconut Chicken & Vegetables

Ingredients

• 2 tbsp olive oil extra virgin
• 1/2 diced onion medium
• 1.5 pounds chicken tenders (organic & farm-raised)
• 1 chopped zucchini
• 1 chopped yellow squash
• 2 chopped bell peppers any color (I used red)
• 2 chopped broccoli heads
• 1.5 tbsp fresh ginger minced
• 2 cans unsweetened coconut milk
• 1 jar thai kitchen red curry paste

Instructions

• Gather all ingredients and wash produce
• Dice onion, mince ginger, chop all veggies
• In a dutch oven pot over medium heat, add olive oil and onion. Sauté for 1 minute.
• Add chicken tenders and brown on each side for approximately 2 minutes a side.
• Add all remaining ingredients and stir well.
• Put in 375F preheated oven and cook for 35 minutes. Remove and enjoy!
• Eat alone as a stew that is gluten-free, paleo, whole30 friendly. Or serve with toasted bread, cauliflower rice or my personal favorite - jasmine rice. Cook rice separately.