Crockpot Thai Chicken Curry Recipe
Get ready to dive into a bowlful of bold flavor and effortless comfort with this Crockpot Thai Chicken Curry Recipe. This dish is a medley of tender chicken, colorful veggies, creamy coconut milk, and vibrant spices simmered to perfection in your slow cooker. It’s everything you want on a cozy night (or busy weeknight) – satisfying, bright, just the right amount of heat, and best of all, unbelievably easy to throw together. If you’re craving takeout-worthy Thai curry without leaving your house, this recipe is about to be your new go-to.
Ingredients You’ll Need
All you need for this Crockpot Thai Chicken Curry Recipe are a handful of fresh, everyday ingredients and a few Thai-inspired essentials. Each brings a burst of flavor, vibrant color, or lush creaminess to your curry – so don’t skip a thing!
- Chicken (1½ pounds boneless, skinless breasts or thighs): Thighs add extra juiciness, but breasts work beautifully for a leaner option.
- Red Bell Pepper (1, sliced): Sweet and vibrant; adds gorgeous color.
- Yellow Bell Pepper (1, sliced): Brings a mellow, sunshine-yellow pop and balances the heat.
- Onion (1 medium, sliced): Layers in a bit of natural sweetness as it cooks down.
- Carrots (2 medium, sliced): For subtle earthy-sweetness and a lovely tender texture.
- Garlic (3 cloves, minced): Irreplaceable for deep, savory undertones.
- Fresh Ginger (1 tablespoon, grated): Adds zingy brightness and fragrance.
- Red Curry Paste (2 tablespoons): The soul of the curry – adjust up or down for more or less heat.
- Coconut Milk (1 13.5-ounce can): For dreamy, velvety-smooth sauce and subtle sweetness.
- Chicken Broth (1 cup): Keeps everything juicy and amps up the chicken’s flavor.
- Soy Sauce or Fish Sauce (2 tablespoons): Umami magic – fish sauce is more traditional, soy sauce keeps it vegetarian.
- Brown Sugar (1 tablespoon): Just a touch to mellow and balance the spicy bite.
- Lime Juice (juice of 1 lime): Adds the crucial fresh, zippy finish.
- Fresh Basil or Cilantro Leaves (½ cup): Bring your dish alive – use whichever you love most!
- Cooked Jasmine Rice (for serving): Perfectly fragrant and the classic sidekick for soaking up every drop of sauce.
How to Make Crockpot Thai Chicken Curry Recipe
Step 1: Prep the Ingredients
Take a few moments to chop your chicken into even chunks, slice the bell peppers, onion, and carrots, then mince your garlic and grate the ginger. Having everything ready to go makes this Crockpot Thai Chicken Curry Recipe come together seamlessly.
Step 2: Load Up the Crockpot
Layer the chicken, bell peppers, onion, carrots, garlic, and ginger straight into the crockpot. Spreading the veggies around the chicken ensures even cooking and flavor in every bite.
Step 3: Whisk the Sauce
In a medium bowl, whisk together the red curry paste, creamy coconut milk, chicken broth, soy or fish sauce, and brown sugar. This brilliant mixture will infuse the entire dish with bold, Thai-inspired notes as it slow-cooks.
Step 4: Slow Cook All Day
Pour your sauce over the chicken and veggies, stirring gently to combine. Pop the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Your kitchen will smell incredible as the Crockpot Thai Chicken Curry Recipe bubbles away!
Step 5: Finish with Herbs and Citrus
Once the chicken is fork-tender and the sauce is rich, stir in fresh lime juice and a big handful of basil or cilantro. These add the essential bright, fresh finish that wakes up the whole dish.
Step 6: Serve Over Rice
Ladle your finished curry generously over bowls of fluffy jasmine rice, making sure everyone gets plenty of sauce and colorful veggies in each serving.
How to Serve Crockpot Thai Chicken Curry Recipe
Garnishes
Top each bowl with extra fresh basil or cilantro, a wedge of lime, and maybe a sprinkle of thinly sliced Thai chilies if you love a little extra heat. Roasted peanuts or a dash of sesame seeds add an irresistible crunch, too!
Side Dishes
This Crockpot Thai Chicken Curry Recipe is wonderful with freshly steamed jasmine rice, but don’t stop there! Try it with warm naan bread to swipe through the sauce, or serve crisp cucumber salad on the side for a refreshing contrast.
Creative Ways to Present
To wow your dinner crowd, try serving the curry family-style in a big bowl with a rainbow of extra herbs and lime wedges for people to sprinkle on their own. Or, ladle it into individual coconut shells or colorful bowls for a festive Thai-inspired table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you!), let the curry cool completely, then transfer to an airtight container and refrigerate. It will stay fresh for up to 4 days, and the flavors might even deepen a bit as they mingle.
Freezing
This Crockpot Thai Chicken Curry Recipe is freezer-friendly! Pour cooled curry into zip-top freezer bags or containers, leaving room for expansion, and freeze for up to 2 months. Let it thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of coconut milk or broth if the sauce seems thick. You can microwave single servings for a quick, cozy lunch just as easily.
FAQs
Can I use green or yellow curry paste instead of red?
Absolutely! Feel free to swap in green or yellow curry paste for a fresh flavor twist. Green tends to be a touch spicier, while yellow is milder and slightly sweeter. Both work beautifully in this dish.
Is this Crockpot Thai Chicken Curry Recipe spicy?
You can control the heat level. Two tablespoons of red curry paste give it a pleasant, mild-medium kick. If you love more heat, add some sliced Thai chilies or a pinch of red pepper flakes to the crockpot.
Can I make this recipe vegetarian or vegan?
Definitely! Substitute firm tofu for the chicken, and use soy sauce instead of fish sauce. The rest of the ingredients are plant-based and the final dish is just as comforting and flavorful.
How can I make the sauce thicker?
If you like a thicker curry, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of slow cooking. The sauce will become beautifully rich and clingy.
What if I don’t have fresh basil or cilantro?
No worries! You can use a mix of chopped scallions and a little squeeze of lime for a mildly herby finish. The Crockpot Thai Chicken Curry Recipe is very forgiving when it comes to garnishes.
Final Thoughts
If you’re searching for that magical balance of maximum flavor with minimum effort, you simply have to try this Crockpot Thai Chicken Curry Recipe. It’s the perfect way to bring vibrant Thai flavors to your dinner table, no takeout menu required. Gather your ingredients, let your slow cooker do the work, and get ready for rave reviews from everyone at the table!
Print
Crockpot Thai Chicken Curry Recipe
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the aromatic flavors of Thailand with this easy Crockpot Thai Chicken Curry recipe. Tender chicken simmered in a rich coconut curry sauce with a medley of vegetables, served over fragrant jasmine rice.
Ingredients
Chicken Curry:
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 (13.5-ounce) can coconut milk
- 1 cup chicken broth
- 2 tablespoons soy sauce or fish sauce
- 1 tablespoon brown sugar
- juice of 1 lime
- ½ cup fresh basil or cilantro leaves
For Serving:
- cooked jasmine rice for serving
Instructions
- Prepare Chicken Curry: Place chicken, bell peppers, onion, carrots, garlic, and ginger in the crockpot.
- Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender.
In a medium bowl, whisk together red curry paste, coconut milk, chicken broth, soy sauce, and brown sugar until smooth. Pour over chicken and vegetables, stirring to combine.
Stir in lime juice and fresh basil or cilantro just before serving. Serve hot over jasmine rice.
Notes
- For extra heat, add sliced Thai chilies or a pinch of crushed red pepper.
- You can substitute green or yellow curry paste for a flavor variation.
- If you prefer a thicker curry, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1½ cups with sauce
- Calories: 340
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
