Experience the vivid flavors of Thai Chicken Curry featuring tender chicken thighs bathed in a creamy coconut milk and red curry paste sauce. This slow-cooked delight melds aromatic ginger, garlic, and fresh vegetables into a hearty, healthy dish designed for cozy family dinners. Savor the exotic charm in every bite.

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I’ve been making my Crockpot Thai Chicken Curry for a while now and it’s become a real family favorite. I use 2 lbs of boneless, skinless chicken thighs cut into chunks as the base and add 2 cans of coconut milk to give the curry a rich, creamy texture.

I also mix in 3 tbsp of Thai red curry paste, a large diced onion, 3 minced garlic cloves and 1 tbsp of freshly grated ginger to build layers of flavor. A sliced red bell pepper, 1 cup of chicken broth, 2 tbsp of fish sauce, 1 tbsp lime juice and 1 tsp brown sugar round out the dish nicely.

Its low calorie, paleo and gluten-free, making it a healthy dinner option that doesn’t skimp on taste. I honestly love how this recipe simplifies dinner prep while still delivering amazing flavor and nutritional value.

Enjoy your meal and feel free to share with friends.

Why I Like this Recipe

I really like this recipe because firstly, it makes my life so much easier. I just toss everything into the crockpot and let it do the work while I get on with my day. I love that it practically cooks itself and still comes out super flavorful.

Another thing is the flavor combo. The coconut milk, red curry paste, and ginger mix together to give it such a bold and creamy taste that I can’t get enough of it. It’s just so unique and satisfying every time.

I also like that it’s a healthier option without skimping on taste. Knowing it’s paleo and gluten-free makes me feel better about serving it at home, even though it still tastes like a real treat.

And lastly, my family always raves about it. There’s nothing better than seeing everyone enjoy a meal I made, even if I did mess up the instructions a bit sometimes.

Ingredients

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Chicken thighs are loaded with protein, turning tender and juicy as they slowly cook
Coconut milk adds a creamy, rich sweetness with healthy fats that balance the spice
Thai red curry paste brings a bold, spicy kick that really transforms the dish
Red bell pepper lends a fresh crunch, bursting with vitamin C and natural sweetness
Ginger gives a zesty, warming kick and helps aid digestion in a subtle way
Lime juice injects a tangy burst that cuts through the creaminess for balance
Fish sauce drops in a salty umami note that rounds out the overall flavor

Ingredient Quantities

2 lbs boneless, skinless chicken thighs, cut into chunks

2 cans (14 oz each) coconut milk

3 tbsp Thai red curry paste

1 large onion, diced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 red bell pepper, sliced

1 cup chicken broth

2 tbsp fish sauce

1 tbsp lime juice

1 tsp brown sugar

Salt and pepper to taste

How to Make this

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1. First, put the chicken thighs, diced onion, minced garlic, grated ginger, and sliced red bell pepper into your crockpot.

2. Pour in the two cans of coconut milk and one cup of chicken broth over the chicken and veggies.

3. Stir in the three tablespoons of Thai red curry paste so it mixes well with everything.

4. Add in the fish sauce, lime juice, and one teaspoon of brown sugar into the mixture.

5. Sprinkle salt and pepper to taste and give it another good stir.

6. Make sure everything is combined well before setting the crockpot.

7. Cover the crockpot and cook on low for about 6 to 8 hours or on high for 3 to 4 hours.

8. Before serving, check the seasoning and adjust salt and pepper if necessary.

9. Once it’s done, give the curry a good stir so the flavors blend together even more.

10. Serve the curry hot over rice or on its own, and enjoy your tasty meal!

Equipment Needed

1. Crockpot (slow cooker) – use this to cook the curry slowly over hours
2. Chef’s knife – for cutting the chicken thighs and chopping the veggies
3. Cutting board – needed to keep your work surface clean and safe while you chop
4. Measuring cups and spoons – to accurately measure out the coconut milk, curry paste, and other liquids
5. Stirring spoon – to mix your ingredients well in the crockpot
6. Can opener – to open the cans of coconut milk
7. Rice pot or rice cooker – if you’re planning to serve the curry over rice

FAQ

Q: Can I substitute chicken thighs with chicken breasts? A: Yeah, you can but breasts tend to get a bit dry so you might wanna adjust the cooking time and maybe add a little extra coconut milk.

Q: Can I toss in other veggies? A: For sure, you can add carrots, zucchini, or any veggie you have on hand to make it even more hearty and colorful.

Q: How do I control the spice level? A: If you want it less spicy, use less curry paste. If you're into hot flavors, add a few extra chili flakes or a chopped chili pepper.

Q: Do I have to use a crockpot? A: Nah, you can also cook it on the stovetop by simmering it gently for about 45 minutes to 1 hour on low heat.

Q: Can I freeze leftovers? A: Sure thing, just let it cool completely then store in an airtight container in the freezer for up to 3 months.

Crockpot Thai Chicken Curry Recipe Substitutions and Variations

Coconut milk: You can use full-fat coconut cream thinned with water, though heavy cream with a drop of coconut extract is also good if you’re in a pinch.
Thai red curry paste: If you dont have it, try mixing together red chili paste with a bit of garlic, ginger, and a pinch of cumin to get a similar flavor.
Chicken broth: Veggie broth works pretty well as a substitute and adds a slightly different but still tasty depth of flavor.
Fish sauce: For a similar salty umami flavor without fish sauce, try low-sodium soy sauce or even a little bit of Worcestershire sauce.
Lime juice: Lemon juice can be used instead in a pinch; it doesnt give exactly the same zing, but it does the job.

Pro Tips

1. Browning the chicken in a hot pan for a few minutes before tossing it in the crockpot can really boost the flavor, even if it takes a little extra effort.
2. Make sure you mix the curry paste in well with the coconut milk and broth so that you dont get clumps and each bite tastes consistent.
3. Taste your curry midway through the cooking time if you can, so you can adjust the salt and lime juice if it tastes too bland or overly tangy.
4. Let the dish rest for a few minutes after its done cooking so that all the flavors have time to blend together better.

Crockpot Thai Chicken Curry Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Crockpot (slow cooker) – use this to cook the curry slowly over hours
2. Chef’s knife – for cutting the chicken thighs and chopping the veggies
3. Cutting board – needed to keep your work surface clean and safe while you chop
4. Measuring cups and spoons – to accurately measure out the coconut milk, curry paste, and other liquids
5. Stirring spoon – to mix your ingredients well in the crockpot
6. Can opener – to open the cans of coconut milk
7. Rice pot or rice cooker – if you’re planning to serve the curry over rice

Ingredients

2 lbs boneless, skinless chicken thighs, cut into chunks
2 cans (14 oz each) coconut milk
3 tbsp Thai red curry paste
1 large onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, sliced
1 cup chicken broth
2 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
Salt and pepper to taste

Directions

First, put the chicken thighs, diced onion, minced garlic, grated ginger, and sliced red bell pepper into your crockpot.
Pour in the two cans of coconut milk and one cup of chicken broth over the chicken and veggies.
Stir in the three tablespoons of Thai red curry paste so it mixes well with everything.
Add in the fish sauce, lime juice, and one teaspoon of brown sugar into the mixture.
Sprinkle salt and pepper to taste and give it another good stir.
Make sure everything is combined well before setting the crockpot.
Cover the crockpot and cook on low for about 6 to 8 hours or on high for 3 to 4 hours.
Before serving, check the seasoning and adjust salt and pepper if necessary.
Once it's done, give the curry a good stir so the flavors blend together even more.
Serve the curry hot over rice or on its own, and enjoy your tasty meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 6
Calories: 500kcal
Fat: 35g
Saturated Fat: 20g
Trans Fat: 0g
Polyunsaturated: 5g
Monounsaturated: 10g
Cholesterol: 85mg
Sodium: 800mg
Potassium: 600mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 4g
Protein: 30g
Vitamin A: 1500IU
Vitamin C: 40mg
Calcium: 80mg
Iron: 2mg

Crockpot Thai Chicken Curry Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crockpot Thai Chicken Curry Recipe Substitutions and Variations

Pro Tips