Crockpot Thai Chicken Curry Recipe
If you’re craving a cozy, flavor-packed dinner that practically cooks itself, this Crockpot Thai Chicken Curry Recipe is about to become your new weeknight hero. Picture tender bites of chicken, sweet bell peppers, and carrots all bathing in a creamy, aromatic coconut curry sauce—each spoonful is rich, comforting, and layered with vibrant Thai flavors. The slow cooker does all the heavy lifting while you get to enjoy a kitchen that smells absolutely heavenly. This recipe brings the magic of Thai cuisine Main Course.
Ingredients You’ll Need
This Crockpot Thai Chicken Curry Recipe shines with a handful of simple ingredients that each play a crucial role. Every component, from the coconut milk to the fresh herbs, brings its own burst of flavor, color, or texture to the dish—making this curry irresistibly good and beautifully balanced.
- Chicken (1½ pounds, boneless skinless breasts or thighs): The foundation of the dish, offering protein and soaking up all those fantastic curry flavors.
- Red curry paste (1 tablespoon, or more to taste): Packs in spicy, aromatic Thai flavor—add extra if you like a real kick!
- Full-fat coconut milk (1 13.5-ounce can): Gives the curry its signature creamy texture and subtle sweetness.
- Fish sauce (1 tablespoon): Balances the sweetness and adds that classic umami depth.
- Brown sugar (1 tablespoon): A touch of sweetness to round out the spicy and salty notes.
- Soy sauce (1 tablespoon): Adds a rich, savory dimension and a hint of salt.
- Red bell pepper (1, sliced): Brings sweetness and a pop of vibrant color.
- Yellow bell pepper (1, sliced): Adds mild, fruity flavor and even more color.
- Onion (1 medium, sliced): Lends sweetness and a subtle bite as it softens in the curry.
- Garlic (2 cloves, minced): Essential for that irresistible savory aroma.
- Freshly grated ginger (1 tablespoon): Adds a warm, zesty punch that brightens the curry.
- Carrots (1 cup, sliced): Their natural sweetness pairs beautifully with the coconut curry sauce.
- Lime juice (1 tablespoon): Squeezed in at the end, it brings the whole dish to life with a hit of acidity.
- Fresh Thai basil or cilantro (½ cup, for garnish): A finishing touch of freshness that makes every bowl pop.
- Cooked jasmine rice (for serving): The perfect fluffy bed to soak up all that luscious curry sauce.
How to Make Crockpot Thai Chicken Curry Recipe
Step 1: Layer and Combine Ingredients
Start by adding your chicken chunks, red curry paste, coconut milk, fish sauce, brown sugar, soy sauce, bell peppers, onion, garlic, ginger, and carrots directly to your crockpot. Use a large spoon to give everything a gentle stir, making sure every piece of chicken gets a generous coat of that vibrant curry sauce. This quick prep sets the stage for hours of slow-cooked flavor development.
Step 2: Slow Cook Until Tender
Pop the lid on and set your slow cooker to low for 6 to 7 hours—or on high if you’re a little more impatient, for 3 to 4 hours. As the Crockpot Thai Chicken Curry Recipe simmers away, the chicken turns meltingly tender, the veggies soften, and all those Thai-inspired flavors infuse every bite. You’ll know it’s ready when the chicken can be easily shredded with a fork.
Step 3: Finish with Lime Juice
Just before serving, stir in the lime juice. This fresh squeeze isn’t just an afterthought—it instantly brightens the curry, lifting all the other flavors and giving the dish a lively, tangy finish. Taste and adjust the seasoning if needed; don’t be afraid to add a pinch more salt, a splash of fish sauce, or another squeeze of lime to make it perfect for your palate.
Step 4: Serve and Garnish
Ladle the curry over steamy jasmine rice and top generously with fresh Thai basil or cilantro. The herbs not only look gorgeous but also add a final hit of aroma and freshness that makes this Crockpot Thai Chicken Curry Recipe utterly irresistible.
How to Serve Crockpot Thai Chicken Curry Recipe
Garnishes
Garnishing is the secret to taking your curry from comforting to completely crave-worthy. Sprinkle fresh Thai basil or cilantro over each bowl for that bright, herbal lift. If you like extra heat, thinly slice a Thai chili or scatter some crushed red pepper flakes on top. A wedge of lime on the side lets everyone customize their own zingy finish.
Side Dishes
Jasmine rice is a classic, fluffy partner that soaks up all the saucy goodness, but don’t be afraid to branch out. Try serving your Crockpot Thai Chicken Curry Recipe with nutty brown rice, coconut rice, or even cauliflower rice for a lighter twist. Steamed edamame, crispy spring rolls, or a simple cucumber salad also make great accompaniments.
Creative Ways to Present
For a fun twist, serve the curry family-style in a big bowl with all the garnishes on the side, so everyone can build their perfect bite. You can also spoon the curry into individual serving bowls and top each one with a vibrant crown of basil, chili, and lime. If you’re feeling playful, hollow out a bell pepper and fill it with curry for a colorful, edible bowl that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Thai Chicken Curry Recipe keeps beautifully in the fridge. Simply transfer cooled curry to an airtight container and store for up to 4 days. The flavors actually deepen as it sits, making your next meal even more delicious.
Freezing
This curry is a freezer’s best friend! Allow the curry to cool completely, then portion it into freezer-safe containers or zip-top bags. It’ll keep well for up to 3 months. Just be sure to leave a little space at the top of your containers, as the curry will expand as it freezes.
Reheating
To reheat, thaw frozen curry overnight in the fridge if needed, then warm it gently on the stovetop over medium heat or in the microwave. Stir occasionally and add a splash of coconut milk or water if it seems too thick. Once it’s piping hot, it’s ready to serve—tasting just as fantastic as day one.
FAQs
Can I make this Crockpot Thai Chicken Curry Recipe with chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually a great option because they stay extra juicy and tender during slow cooking. Just use them in place of breasts, and follow the recipe as written.
Is there a vegetarian version of this Crockpot Thai Chicken Curry Recipe?
Yes, you can easily swap the chicken for firm tofu or chickpeas. Just add them at the start with the other ingredients and use soy sauce instead of fish sauce for a fully vegetarian meal.
How spicy is this curry, and how can I adjust the heat?
The curry is mildly spicy as written, but you can dial it up by adding more red curry paste or some chopped Thai chili. If you prefer it mild, use less curry paste, and you’ll still get all the wonderful flavor without too much heat.
Can I add extra vegetables to this Crockpot Thai Chicken Curry Recipe?
Definitely! Baby spinach, snap peas, or even cubed sweet potatoes are delicious additions. Just toss in quick-cooking veggies like spinach or peas during the last 30 minutes so they stay bright and tender.
What’s the best way to serve leftovers?
Leftovers are wonderful over freshly cooked rice, but you can also spoon the curry into lettuce wraps, serve it with noodles, or even ladle it over baked potatoes for a new twist. The flavors only improve the next day!
Final Thoughts
If you’re ready to bring a little Thai-inspired magic to your dinner routine, this Crockpot Thai Chicken Curry Recipe is the perfect place to start. It’s easy, vibrant, and packed with cozy, complex flavors—plus, it’s nearly effortless thanks to the slow cooker. Give it a try, and let this recipe become a new favorite in your home!
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Crockpot Thai Chicken Curry Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This delicious Crockpot Thai Chicken Curry recipe features tender chunks of chicken simmered in a rich and creamy coconut milk curry infused with red curry paste, fresh vegetables, and aromatic Thai flavors. Perfect for an easy, hands-off slow cooker meal that fills your kitchen with enticing aromas and offers a comforting, authentic taste of Thailand.
Ingredients
Chicken and Sauce
- 1½ pounds boneless skinless chicken breasts or thighs, cut into chunks
- 1 tablespoon red curry paste (or more to taste)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon lime juice
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 1 cup carrots, sliced
To Serve
- ½ cup fresh Thai basil or cilantro for garnish
- Cooked jasmine rice
Instructions
- Combine Ingredients: Add the chicken chunks, red curry paste, coconut milk, fish sauce, brown sugar, soy sauce, sliced bell peppers, onion, minced garlic, grated ginger, and sliced carrots into the crockpot. Stir well to combine everything and ensure the chicken is evenly coated with the curry sauce.
- Cook Slowly: Cover the crockpot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. This slow cooking allows the chicken to become tender and absorb the rich flavors of the curry sauce.
- Add Lime Juice: About 10 minutes before serving, stir in the fresh lime juice to brighten the flavors of the curry. Taste and adjust seasoning with additional curry paste, fish sauce, or sugar if needed.
- Serve: Spoon the curry over warm jasmine rice and garnish with fresh Thai basil or cilantro leaves for an authentic and flavorful presentation. Serve immediately and enjoy!
Notes
- For a spicier curry, increase the amount of red curry paste or add a chopped Thai chili pepper.
- To make this dish vegetarian, substitute the chicken with firm tofu cubes.
- Consider adding baby spinach or snap peas during the last 30 minutes of cooking for some added greens and texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 360
- Sugar: 7g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
