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
Scale
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
