Description
A flavorful and easy-to-make Crockpot Thai Chicken Curry recipe that is perfect for a delicious weeknight meal. This curry is rich and creamy with a perfect blend of Thai spices, tender chicken, and colorful vegetables, all cooked to perfection in a slow cooker.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken thighs (cut into chunks)
- 1 tablespoon red curry paste
- 1 tablespoon yellow curry powder
- 1 (14 oz) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small onion (sliced)
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 cup baby carrots (optional)
- 1 tablespoon lime juice
Chicken Curry:
- Fresh basil or cilantro for garnish
- Cooked jasmine rice for serving
Garnish and Serving:
Instructions
- In a crockpot, whisk together coconut milk, chicken broth, red curry paste, curry powder, fish sauce, brown sugar, garlic, and ginger until well combined. Add the chicken pieces, onion, bell peppers, and baby carrots, stirring to coat everything in the sauce.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the vegetables are cooked through. Stir in lime juice just before serving.
- Serve hot over jasmine rice and garnish with fresh basil or cilantro.
Notes
- You can substitute chicken thighs with chicken breasts if preferred.
- For added heat, stir in a chopped Thai chili or a dash of chili flakes.
- This curry thickens as it cools and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 7g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
