Crockpot Thai Chicken Curry Recipe

I love preparing my Crock Pot Thai Chicken Curry when I want a meal that’s both flavorful and satisfying. I mix tender chicken with red bell pepper, garlic, and freshly grated ginger while the Thai red curry paste and coconut milk create a sauce that’s full of character. This dish always makes my day.

I recently discovered this recipe and its quickly become one of my go-to dinners. When I mix 2 lbs of boneless, skinless chicken breasts with a blast of flavors like red bell pepper, chopped onion, minced garlic, and freshly grated ginger, I know I’m in for a treat.

I add Thai red curry paste, coconut milk, low sodium chicken broth, fish sauce and a splash of lime juice to create a robust base that simmers perfectly in my crockpot. The result is a Thai Chicken Curry that’s simple to put together yet satisfying in taste, much like Kari Ayam or any favorite Curry Chicken Recipes you might have tried before.

Its a healthy, low-cal option that fits Pot Recipes Healthy and Easy meals. I like to finish it off with a handful of fresh basil or cilantro.

Give it a try and let your tastebuds explore a whole new world of flavor!

Why I Like this Recipe

I love this recipe because it’s super simple to make, even when im in a rush. I really like how the crockpot does all the work and the flavors just meld together overnight. The blend of coconut milk, ginger, and red curry paste always leaves me amazed – every bite is bursting with flavor. Also, i enjoy that it’s healthy and versatile; you can serve it over rice or with your favourite side and it always tastes just right. Lastly, the aroma that fills the kitchen while its cooking is just unbeatable, it makes my whole house feel warm and inviting.

Ingredients

• Chicken is lean protein that helps build muscles and keeps you full.
• Red bell pepper is loaded with vitamins and adds a crunchy, natural sweetness.
• Thai red curry paste brings a spicy kick and vibrant color to the mix.
• Coconut milk makes the curry extra creamy while adding a rich, subtle sweetness.
• Garlic and ginger combine for a zesty kick that brighten the overall flavor.
• Onion provides sweetness and depth for a hearty, tasty base.
• Fish sauce adds a salty umami punch that balances the curry heat.
• Lime juice gives a tangy edge that cuts through the creaminess well.
• Fresh basil or cilantro add a burst of color and a full aromatic finish.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts, cut into chunks
• Salt and pepper to taste
• 1 red bell pepper, seeded and sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tbsp Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 cup low sodium chicken broth
• 2 tbsp fish sauce
• 1 tbsp lime juice
• Optional: a handful of fresh basil or cilantro for garnish

How to Make this

1. Season the chicken with salt and pepper and toss it into your crockpot.

2. Add the sliced red bell pepper, chopped onion, minced garlic, and freshly grated ginger on top of the chicken.

3. Mix in the Thai red curry paste until everything gets a good coating.

4. Pour in the coconut milk and low sodium chicken broth so it covers all the ingredients.

5. Drizzle the fish sauce and squeeze in the lime juice then stir the mixture gently to blend the flavors.

6. Cover your crockpot and cook on low for about 6-8 hours or on high for 3-4 hours.

7. When it’s done, give it a taste test and add a little more salt or pepper if needed.

8. Top with a handful of fresh basil or cilantro if you like that extra pop of flavor.

9. Serve warm over rice or with your favorite side and enjoy your meal!

Equipment Needed

1. Crockpot (slow cooker)
2. Sharp knife
3. Cutting board
4. Measuring spoons
5. Measuring cup
6. Mixing spoon
7. Citrus juicer or hand reamer

FAQ

Crockpot Thai Chicken Curry Recipe Substitutions and Variations

• If you dont have Thai red curry paste, try using green or yellow curry paste instead. They arent exactly the same but still pack a nice punch.
• If coconut milk is missing, mix regular milk with a bit of coconut extract or use a coconut cream diluted with water. Its not perfect but works in a pinch.
• Low sodium chicken broth can be replaced by veggie broth if you want a lighter flavor or if thats all you have.
• Instead of fish sauce, you can try a small amount of soy sauce or some anchovy paste dissolved in water. Just be careful as the flavor will change a bit.
• If you dont like chicken breasts, boneless thighs are a good swap because they tend to stay tender and add a bit more flavor.

Pro Tips

1. It can help to brown your chicken in a pan first before addin it to the crockpot – this step can give your dish a deeper flavor and make it taste even better.
2. Try stirring the curry paste into the coconut milk and broth mixture in a separate bowl before mixin it in, that way the paste dissolves more evenly and you dont get clumps of spice.
3. Give the dish a good stir about halfway throught the cook time so the flavors dont settle at the bottom and everything gets mixed really well.
4. If you like a little extra zing, add a splash more lime juice right at the end of cookin to brighten up the flavors even more.