Crockpot Thai Chicken Curry Recipe
This Crockpot Thai Chicken Curry is an easy and flavorful slow-cooked dish combining tender chicken breast, creamy coconut milk, and aromatic red curry paste. With vibrant vegetables like bell peppers and snap peas, it’s a perfect weeknight meal that requires minimal prep and bursts with authentic Thai flavors.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cook
- Cuisine: Thai
- Diet: Halal
Ingredients
Scale
Chicken and Curry Base
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
Vegetables
- 1 bell pepper, sliced
- 1 cup snap peas
Seasoning and Garnish
- 1 tbsp fish sauce
- Fresh cilantro for garnish
Instructions
- Prepare ingredients: Cut the chicken breast into bite-sized pieces and slice the bell pepper. Gather all other ingredients.
- Combine in crockpot: Place the chicken, coconut milk, red curry paste, sliced bell pepper, and snap peas into the crockpot. Stir thoroughly to distribute the curry paste evenly.
- Cook: Cover and cook the mixture on low for 6 to 7 hours, allowing the flavors to develop and the chicken to become tender.
- Finish and season: Before serving, stir in the fish sauce to enhance the depth of flavor. Taste and adjust seasoning if necessary.
- Garnish and serve: Ladle the curry into bowls and garnish with fresh cilantro for a bright, fresh finish. Serve hot, ideally over steamed jasmine rice or your preferred side.
Notes
- You can substitute chicken thighs for a juicier result.
- Use gluten-free fish sauce if you require gluten-free options.
- Feel free to add other vegetables such as carrots or zucchini for extra nutrition.
- Adjust the amount of red curry paste to control spiciness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg
Keywords: Thai chicken curry, crockpot curry, slow cooker Thai recipe, coconut milk curry, easy chicken curry
Find it online: https://tastybella.com/crockpot-thai-chicken-curry-recipe/
