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
Scale
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
