This Crockpot Thai Chicken Curry is healthy, tasty, & only takes one dish & five minutes to put together! 3 hours of cook time & you’ve got one yummy meal!
Crockpot take-out fake-out recipes are the best. You should also check out: slow cooker lo mein, slow cooker thai chicken soup, slow cooker teriyaki chicken, slow cooker kung pao chicken, crockpot orange chicken, slow cooker ramen.
- Question #1: Why do I not use my crockpot more?
- Question #2: Why do I not make homemade curry more?
- Question #3: Why have I never used my crockpot to make homemade curry before this?!
These questions were raised after I taste tested this yummy, delicious, creamy, tangy, so-full-of-flavor-I-almost-couldn’t-take-it, Crockpot Thai Chicken Curry recipe.
Crockpot meet your new best friend Thai chicken curry.
Trevor has introduced me to some pretty wonderful food over our years together: Indian, Vietnamese, Thai… the list could go on. While we love getting take-out from all of these delicious cuisines, making them at home always seems so daunting.
Here’s the thing though: it doesn’t HAVE to be.
Do you wanna know why?
Because you can make great tasting, better than take-out, ethnic food IN. THE. CROCKPOT.
I know. It seems crazy to think you could create something ethnic and wonderful in the slow cooker. But I’m here to tell you that you can.
Do you wanna know something else?
We only use ONE pot in this crockpot Thai chicken curry, because we whisk together our peanut-ty, red curry sauce directly in the crockpot!
Speaking of which. That sauce is 👌.
Coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and red pepper flakes get whisked together to make a wonderfully flavorful, sweet, peanut-ty, smooth, rich, tangy sauce.
Can I use coconut cream instead of milk?
You cooooould, but I wouldn’t. Personally I think this is PLENTY creamy with the coconut milk and I didn’t want to add to the calorie count! However, if you’d like to use coconut cream, add a couple tablespoons after the cook time and then maybe add some water or broth until you’ve reached your desired consistency. If you give this a try, let me know!
But let’s back it up a minute and let’s address about the elephant in the room.
The dreaded fish sauce.
Here’s the deal: don’t skip it! Honestly… it. is. stiiiiinky. I use it in my Roasted Red Chili Tilapia and Thai Peanut Noodles, too. Every time I use fish sauce, I wonder if it’s going to kill the dish. I mean, how can something SO stinky, make food taste SO delicious?
I don’t know, but it works.
Fish sauce is so savory and really adds depth to the dish.
Just don’t smell it and you’ll be fine! 😉
Everything else smells great and I’m guessing you have everything but the red curry paste and fish sauce at home already! No worries, you can find this red curry paste (and fish sauce) at any grocery store in the ethnic aisle.
This crockpot Thai chicken curry is perfect for those Saturday’s or Sunday’s when you’re feeling lazy and have absolutely zero desire to cook or even walk to the nearest restaurant. That’s not just me, right?
So what’s left? Delivery.
Nope. Not anymore.
How do you make thai chicken curry?
Basically whisk the sauce together:
- Coconut milk
- Peanut butter
- Red curry paste
- Fish sauce
- Lime juice
- Brown sugar
- Chicken stock
- Ground ginger
- Red pepper flakes
add some chicken, cover, cook, boom. You’re done!
Don’t be confused when you read the recipe below…you read it right: 3 hours on low. Normally, you’ll see crockpot recipes that need eight hours on low, but for this recipe, we only need three. We don’t want the chicken to be falling apart tender.
I tried cooking the chicken longer, but the texture just wasn’t right. After 3 hours, the chicken is perfectly cooked, juicy, but still intact, so take it out of the crockpot, cut it into bite sized chunks, and place back in the sauce and stir to coat.
After 3 hours, your house will smell ridiculously good and you’ll get to enjoy the best crockpot Thai chicken curry!
Is curry healthy?
As with anything – it depends! Take out? Probably not so much. This recipe? Heck yes! If you’re worried about the calories, feel free to use a lite coconut milk and be sure to use a no sugar added all-natural peanut butter! If you want to take it one step further, you could also omit the sugar. But hey! YOLO! This is still pretty darn healthy. 🙂
I served this over tender rice (serve over cauliflower rice to up the nutrients), sauteed red bell peppers – seriously, do it – and topped it with crushed peanuts for some crunch, fresh cilantro and sliced green onions.
So long unhealthy take-out! See you never! And helllooooo crockpot thai chicken curry!
Fine. Trevor always tells me to “never say never”. But you get the idea. 😉
Should I do more crockpot recipes? Show me the yummy!
- 1 (14 oz) can full fat coconut milk could also use lite
- 1/4 cup peanut butter
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons brown sugar
- 4 cloves garlic minced or pressed
- 1/2 cup chicken stock
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds boneless skinless raw chicken breasts
- red bell peppers sautéed - optional, but recommended*
- cilantro for topping
- peanuts for topping
- sliced green onions for topping
- Grease crockpot with cooking spray.
- Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
- Place chicken breasts on top.
- Spoon sauce over the chicken, so it's fully submerged.
- Cook in crockpot on LOW for 3 hours.
- After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
- Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.
*For the bell peppers: I just warmed a nonstick pan over medium heat. Once hot, I added in olive oil and let it coat the pan. Then I added in large bell pepper chunks, seasoned with salt, and sauteed them until they were tender (about 10 minutes).
Nutritional information does not include rice or optional toppings.