This Thai Chicken Curry is made in the slow cooker to give it that slow-simmered depth of flavor and you’ll love every last bite of it! It cooks for hours in a deliciously seasoned coconut broth along with fresh veggies, then it’s served with rice to make it a perfectly filling and satisfying meal.
The Best Thai Chicken Curry
This is my favorite Thai Chicken Curry recipe. Why? Because it’s easy to make, it has the perfect flavor, it’s creamy, it’s hearty and it tastes like what you get at the Thai restaurant but made and enjoyed in the comfort of your home.
This is a slow cooker chicken curry that’s packed with vegetables and so much flavor. It’s incredibly easy to make and reheats well as leftovers.
Thai Curry Ingredients
For this Thai red chicken curry recipe, you’ll need:
- Coconut milk
- Chicken broth
- Red curry paste
- Brown sugar
- Spices (ground coriander, cumin, salt)
- Ginger
- Garlic
- Chicken breasts
- Carrots
- Onion
- Lemongrass
- Red bell pepper
- Creamy peanut butter
- Lime juice
- Fish sauce
- Cilantro
- Brown rice and unsalted peanuts, for serving
How to Make Thai Chicken Curry
- In a slow cooker, you’ll combine coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger, garlic and salt.
- Then add in chicken, carrots and onions (and optional lemongrass).
- Cover and cook on low until tender, about 5 hours, while adding the bell pepper at about 4 hours and 15 minutes.
- Remove the chicken and shred.
- Mix in lime juice, fish sauce, peanut butter then toss in shredded chicken and cilantro.
- Serve with rice, peanuts and more cilantro.
One word, YUMMMMMMM!
Can I Make This in the Instant Pot?
To cook in the Instant Pot reduce broth to 1/4 cup and cook it on the “manual” setting for 13 minutes and I’d probably just add the peppers in at the beginning or sauté them just in a skillet in a little oil if you like them crisp tender.
Then once time is complete, use the quick release method. Once steaming stops add the remaining as listed at the end.
Whichever method you choose to cook this be sure to serve it with the peanuts, because aren’t those crunchy little bits the best part?
Can I Use a Fish Sauce Substitute?
Fish sauce is essential in Thai dishes. It adds a subtle umami flavor to this slow cooker coconut curry chicken that’s tough to replicate. Don’t worry, your Thai coconut chicken curry won’t taste like fish!
Tips for the Best Thai Chicken Curry
- You want to use canned coconut milk in this recipe, not the stuff in a carton. Canned coconut milk is often found in the Asian aisle of a grocery store.
- If you can’t find lemongrass, you can omit it. It’s not a make it or break it ingredient in this slow cooker curry, but if you have some on hand I highly recommend using it!
- Trimmed chicken thighs can be used in place of chicken breasts. The cook time would be the same.
More Thai Recipes You’ll Love:
- Thai Chicken Satay with Peanut Sauce
- Chicken Pad Thai
- Thai Chicken Tacos with Peanut Sauce
- Thai Chicken Lettuce Wraps
- Thai Basil Beef Bowls
- Thai Peanut Noodles
4.80 from 15 votes Review Recipe
Thai Chicken Curry
This Thai Chicken Curry is made in the slow cooker to give it that slow simmered depth of flavor and you’ll love every last bite of it! It cooks for hours in a deliciously seasoned coconuty broth along with fresh veggies, then it’s and served with rice to make it a perfectly filling and satisfying meal.
Servings: 5 servings
Prep20 minutesCook6 hoursReady in: 6 hours 20 minutes
Ingredients1 (14 oz) can coconut milk1/2 cup low-sodium chicken broth3 Tbsp red curry paste, such as Mae Ploy or Thai Kitchen1 tsp brown sugar1/2 tsp ground coriander1/2 tsp ground cumin1 Tbsp peeled and minced ginger2 tsp peeled and minced garlicSalt1 1/2 lbs boneless, skinless chicken breasts* (3 large)1 1/2 cups 1/2-inch thick diced carrots (3 medium)1/2 small yellow onion, thinly sliced1 stalk lemongrass, outer layer removed, cut into 4 pieces1 large red bell pepper, cored and sliced into 2-inch strips2 Tbsp creamy peanut butter1 Tbsp fresh lime juice1 Tbsp fish sauce1/4 cup chopped cilantro, dividedCooked jasmine rice or brown rice, for serving1/3 cup chopped unsalted peanuts, for serving
InstructionsIn a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt (about 1/4 tsp). Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking.Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used. Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.
Notes If you can’t find lemongrass, you can omit it. It’s not a make it or break it ingredient in this slow cooker curry, but if you have some on hand I highly recommend using it! Trimmed chicken thighs can be used in place of chicken breasts. The cook time would be the same. Rice not included in nutrition. To cook in the Instant Pot reduce broth to 1/4 cup and cook it on the “manual” setting for 13 minutes, and I’d probably just add the peppers in at the beginning or sauté them just in a skillet in a little oil if you like them crisp tender.
Nutrition Facts Thai Chicken Curry
Amount Per Serving
Calories 458 Calories from Fat 261
% Daily Value*
Fat 29g45%Saturated Fat 17g106%Cholesterol 87mg29%Sodium 517mg22%Potassium 1023mg29%Carbohydrates 15g5%Fiber 3g13%Sugar 6g7%Protein 36g72% Vitamin A 8955IU179%Vitamin C 49.7mg60%Calcium 59mg6%Iron 4.2mg23% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main CourseCuisine: ThaiKeyword: Thai curry Author: Jaclyn
4.80 from 15 votes
Review Recipe
Nutrition Facts Thai Chicken Curry
Amount Per Serving
Calories 458 Calories from Fat 261
% Daily Value*
Fat 29g45%Saturated Fat 17g106%Cholesterol 87mg29%Sodium 517mg22%Potassium 1023mg29%Carbohydrates 15g5%Fiber 3g13%Sugar 6g7%Protein 36g72% Vitamin A 8955IU179%Vitamin C 49.7mg60%Calcium 59mg6%Iron 4.2mg23% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Thai Chicken Curry
Amount Per Serving
Calories 458 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 87mg29%
Sodium 517mg22%
Potassium 1023mg29%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 6g7%
Protein 36g72%
Vitamin A 8955IU179%
Vitamin C 49.7mg60%
Calcium 59mg6%
Iron 4.2mg23%
- Percent Daily Values are based on a 2000 calorie diet.
Course: Main CourseCuisine: ThaiKeyword: Thai curry
Author: Jaclyn
