Thai Curry Chicken is one of my all-time favorite curry recipes made with tender chicken, veggies, red curry paste, coconut milk, lime juice, etc. and so easy to make in the slow cooker!
This Crockpot Curry Chicken is one of my all-time favorite Thai curry recipes (and I have a lot) – YOU will lose your mind at how good it is! It’s ridiculously easy to make, customizable, pantry friendly, make ahead friendly, and can’t-stop-inhaling-delicious. It will spice up your dinnertime rut made with extra-tender, juicy chicken braised in a mélange of red curry paste, coconut milk, garlic, ginger, soy sauce, fish sauce, lime juice, peanut butter and chili sauce. I’ve made this Thai curry recipe with my favorite sweet potatoes, cauliflower and bell peppers, but you can use whatever veggies you love or have on hand. Serve this Crockpot Curry Chicken over rice, and even toss in Thai Chicken Lettuce Wraps or Chicken Satay for an appetizer if you’re feeling extra ambitious 😉.
Thai food is my absolute favorite with its symphony of savory, salty, sour flavors! Don’t miss Tom Kha Gai, Thai Chicken Noodle Soup, Red Curry Chicken, Panang Curry or Pad Thai.
How to Make Crockpot Coconut Curry Chicken Video
WHY YOU’LL LOVE This Slow Cooker Chicken Curry
The best curry chicken. This Thai Coconut Curry Chicken is extra fragrant and flavorful thanks to the longer cooking time of the slow cooker, allowing the layers of tangy, savory, sweet and salty magic to build and meld to intoxicating perfection.
The easiest method for cooking Thai curry. Not only is Crockpot Curry Chicken the most flavorful, it’s also the easiest to make! No searing, stir frying or sautéing involved, simply add the ingredients to the slow cooker and walk away while your home fills with the tantalizing aroma of this one-pot wonder.
No dry, bland chicken in this recipe! The chicken soaks up the fragrant red curry coconut bath as it cooks, creating superbly flavorful, juicy, fall apart chicken – without any extra work from you!
Delightfully creamy, hearty and satisfying. Most crockpot curry recipes are sad and runny because steam doesn’t escape while the recipe cooks like on the stove. This recipe, however, is thickened with both a cornstarch slurry and peanut butter so it’s irresistibly creamy and velvety.
Made with easy to find ingredients. You should have all of the ingredients for this Thai curry stocked if you do much Asian cooking. If not, you can pick up everything you need at your local grocery store to make it any night of the week!
It’s versatile, make it your own! I’ve made this Thai Curried Chicken with my favorite vegetables but you can use whatever veggies you love, omit them altogether, and even make it vegan. You can crank up or tone down the heat, make it more or less tangy, garlicky, gingery, creamy, salty, etc.
Thai Chicken Curry Ingredients
Restaurant-worthy Thai chicken curry is at your fingertips! The ingredient list may look long, but keep in mind, we’re just dumping all of the ingredients in the slow cooker – no searing or sautéing required! Here’s what you’ll need to make this Crockpot Curry Chicken recipe (full measurements in the printable recipe card at the bottom of the post):
The Chicken and Veggies
THE Curry Sauce
How to Make Crockpot Curry Chicken
Coconut Curry Chicken is very straightforward to make, despite the long ingredient list – most of the ingredients are just dumped directly into the crockpot! Here’s an overview of how to make it (full recipe in the printable recipe card at the bottom of the post):
TIPS FOR Makeing Thai CUrRY Chicken
This Thai curry chicken recipe is incredibly easy to make in the slow cooker, but there are a few details to pay attention to to make it the best ever!
WHAT to serve with Curried chicken
This Crockpot Coconut Curry Chicken should be served with a side of rice to absorb the rich, robust sauce. We particularly like it with:
Can This Recipe Be Made in Advance?
The flavors of this curried chicken in the crockpot taste even better the next day! The entire recipe can be prepared and reheated throughout the week, or, you can prepare elements of the recipe in advance so it’s easy to add the ingredients to your slow cooker on a busy morning:
-Curry sauce: Whisk all of the ingredients together and store in an airtight container in the refrigerator or in the slow cooker.
-Chicken: Trim excess fat from chicken and store trimmed chicken in an airtight container or freezer bag in the refrigerator or directly in the curry sauce.
-Veggies: Peel and cube the sweet potato, chop the cauliflower into florets, and slice the bell peppers. Store in an airtight container in the fridge until ready to use, or on top of the chicken in the curry sauce.
HOW LONG IS Thai curry chicken GOOD FOR?
Store any leftovers in an airtight container in the fridge for up to five days. If desired, you can divide the Thai curry into individual containers with rice on the side for meal prep.
Can I freeze Coconut chicken Curry?
The sauce in this Crockpot Curried Chicken recipe freezes well because the base is coconut milk instead of dairy. The bell peppers, however, will become mushy. If you are making this recipe specifically to freeze, only use freezer friendly vegetables like cauliflower, broccoli, green beans carrots, etc. Freeze the Thai curry in a freezer safe container for up to three months, thaw overnight before reheating.
How Do I Reheat Thai Coconut Curry Chicken?
-Stove: Reheat large batches on the stove over medium-low heat, stirring occasionally until warmed through, adding additional water as needed.
-Microwave: Transfer to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.
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- 1 14. oz can full-fat unsweetened coconut milk
- 2-4 tablespoons red curry paste depending on brand (see notes)
- 1 tablespoon freshly grated ginger
- 4-6 garlic cloves, minced
- 2 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
- 2 tablespoons less sodium soy sauce
- 2 tablespoon fish sauce
- 1 bay leaf
- 1 teaspoon dried basil
- 1/2 tsp EACH onion powder, ground coriander
CHICKEN AND VEGGIES
- 1 1/4 lbs. boneless, skinless chicken thighs, trimmed
- 1 large sweet potato, peeled, chopped into 1/2-inch pieces
- 2 cups cauliflower florets
- 1 green bell pepper, sliced
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons lime juice
- 1/4 cup creamy peanut butter
- 2-4 teaspoons sriracha/Asian chili sauce
GARNISH (pick your favs)
- crushed peanuts
- lime juice to taste
- fresh basil
- fresh cilantro
- crushed peanuts
- Add curry sauce: Lightly spray slow cooker insert with cooking spray. Add the Curry Sauce ingredients and whisk to combine.
- Add chicken and veggies: Add the chicken, cauliflower and sweet potatoes and stir to combine, making sure the chicken is submerged after stirring. You can add the bell peppers now for soft bell peppers or about ⅓ way through cooking for firmer peppers.
- Cook: Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through to 165 degrees F on an instant-read thermometer. (Always check for doneness on the earlier end of the cooking window, then cook on as needed.) Transfer the chicken to a cutting board.
- Add cornstarch slurry: Meanwhile, in a small bowl, whisk the cornstarch together with ¼ cup water to make a slurry. Stir into the slow cooker along with the peanut butter and lime juice.
- Thicken: Cook UNCOVERED on HIGH for 15-20 minutes, until the sauce thickens. Add the chicken as you shred it at any point while the sauce is cooking. You want the chicken to cook in the sauce for at least 10 minutes to soak up the flavor, or better yet, even longer after the heat is turned off.
- Add chili sauce: Add desired amount of Asian chili sauce to taste (this will make the dish come alive!). Adjust to taste with lime juice, soy sauce, etc. Garnish servings with optional crushed peanuts, fresh basil, cilantro, lime juice and chili sauce. Serve with rice.
- Different brands curry paste: If you are using a milder brand or red curry paste, like Thai Kitchen, I would start with 3-4 tablespoons. If you are using a spicier brand, like Mae Ploy, I would start with 2 tablespoons. You can always add more curry paste to the mixture when you add the peanut butter or even at the end of cooking.
- Why full fat coconut milk? Lite coconut milk can split due to the prolonged cooking time in the slow cooker.
- Meal prep: The flavors of this recipe taste even better the next day and all throughout the week! Alternatively, you can add the curry sauce, chicken and vegetables to the crockpot insert, refrigerate, then cook when ready.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- To freeze: The sauce in this recipe freezes well but the bell peppers will become mushy. If you are making this recipe specifically to freeze, only use freezer friendly vegetables like cauliflower, broccoli, green beans carrots, etc. Freeze the Thai curry in a freezer safe container for up to three months, thaw overnight before reheating.
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