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+ Servings
Slow cooker full of chicken curry with vegetables.
Servings: 6 Servings

Crock Pot Thai Red Curry Chicken

4.06 from 69 votes
This easy dump-and-go Thai curry recipe is so delicious and easy to customize! Use your favorite kind of curry paste, vegetables, and proteins to make your favorite curry recipes year round!
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Equipment

  • Crock Pot

Ingredients

  • 2 lbs chicken breasts chopped
  • 2 (15-oz) cans full-fat coconut milk
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 1 Tbsp fresh ginger minced
  • 5 Tbsp red curry paste
  • 1 Tbsp fish sauce
  • 2 Tbsp pure maple syrup to taste
  • 1 Tbsp rice vinegar
  • 1 tsp sea salt to taste

Optional Additions:

  • 2 large carrots chopped
  • 1 medium-sized zucchini chopped
  • 1 small head broccoli chopped

Instructions

  • Chop the chicken on a cutting board into bite-size pieces and transfer it to the crock pot. Add in the remaining ingredients (coconut milk, onion, garlic, ginger, red curry paste, fish sauce, pure maple syrup, rice vinegar, and sea salt) and give everything a big stir. Don’t worry if there are chunks of curry paste and coconut milk that aren’t easily mixing in - they will dissolve during the cooking process.
  • Secure the lid on the crock pot and cook on High heat for 4 hours or Low heat for 6 to 8 hours.
  • If you’re adding vegetables, do so at least 1 hour before the curry is finished cooking. If you want very soft vegetables, add them 1.5 to 2 hours prior to the end of cooking.
  • Serve red curry chicken with steamed brown rice, jasmine rice, or white rice and enjoy! For a low-carb option, serve with cauliflower rice. If you love Thai basil feel free to stir Thai basil leaves into the curry just before serving. You can also serve this healthy meal with fresh cilantro on top.
  • The red curry sauce will thicken up after the curry finishes cooking and begins to cool. To thicken up the sauce quickly, you can add 1 to 3 tablespoons of tapioca flour, gluten-free all-purpose flour, or cornstarch.

Notes

Store leftover curry in an airtight container in the refrigerator for up to 1 week. You can also freeze curry in a large zip lock freezer bag for up to 3 months.

Nutrition

Serving: 1Serving (of 6), Calories: 596kcal, Carbohydrates: 24g, Protein: 36g, Fat: 38g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 97mg, Sodium: 1318mg, Fiber: 5g, Sugar: 10g
Course: Chicken Main Dishes, Main Dishes
Cuisine: Thai
Keyword: crock pot chicken curry, crock pot Thai curry, red curry chicken, slow cooker Thai curry, Thai curry recipe, Thai red curry
Author: Julia Mueller
https://www.theroastedroot.net/crock-pot-thai-red-curry-chicken-with-vegetables/