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Crockpot Thai Chicken Curry

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963 Comments
4.97 from 475 votes
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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!

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! showmetheyummy.com #crockpot #slowcooker #thai #chickencurry

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.

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! showmetheyummy.com #crockpot #slowcooker

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 👌.

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! showmetheyummy.com #crockpot #slowcookerCoconut 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 healthy, tasty, & only takes one dish & five minutes to put together! 3 hours of cook time & you've got one yummy meal! showmetheyummy.com #crockpot #slowcookerThis 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
  • Garlic
  • 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!

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! showmetheyummy.com #crockpot #slowcookerFine. Trevor always tells me to “never say never”. But you get the idea. 😉

– Jennifer

Should I do more crockpot recipes? Show me the yummy!

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! showmetheyummy.com #crockpot #slowcooker

Crockpot Thai Chicken Curry

4.97 from 475 votes
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!
Prep Time: 5 minutes
Cook Time: 3 hours
Yield: 4 people
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Ingredients

US Customary - Metric
  • 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

Additional, optional ingredients

  • red bell peppers sautéed - optional, but recommended*
  • cilantro for topping
  • peanuts for topping
  • sliced green onions for topping

Recipe Video

Instructions

  • 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.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:3 Months
Reheat:Microwave or stovetop until warm.
*Storage times may vary based on temperature and conditions

Notes

*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.

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Nutrition Information

Nutrition Facts
Crockpot Thai Chicken Curry
Amount Per Serving
Calories 538 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 21g131%
Cholesterol 109mg36%
Sodium 1040mg45%
Potassium 1034mg30%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 8g9%
Protein 43g86%
Vitamin A 1305IU26%
Vitamin C 8mg10%
Calcium 58mg6%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: crockpot coconut curry chicken, easy crockpot curry chicken, slow cooker chicken curry, slow cooker thai chicken recipes
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Course: Main
Cuisine: Thai

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  2. MPhillips

    Mountain View, California

    3 stars Flavor is fantastic but I always find chicken in crockpot to be dry. Will try with thighs next time.
    Reply

  7. Katie

    United States

    5 stars Made this last weekend. Followed this recipe pretty closely except I substituted galangal for ginger. Everything came out amazing. The chicken was soft but still juicy and the sauce is to die for. Will definitely be making this again.
    Reply

  8. Ludie

    5 stars I have been sampling the sauce for the last hour. It is soooooo good I can’t stop!!!! Very easy and very delish and satisfying. Put this over rice and used chunky peanut butter, so no need for chopped nuts.
    Reply

  11. Anonymous

    Socorro, New Mexico

    5 stars This is fantastic. I put the sliced red peppers right in with everything else. Thickened the sauce at the end a bit with slurry. Ill be making this a lot!
    Reply

  15. Lk

    United States

    5 stars Super easy and delicious! I could make this with things I had on hand. I substituted red curry paste with 1Tbs curry powder and fish sauce with soy sauce. I added a bag of red cabbage to add veggies, and it pairs well with the dish.
    Reply

  22. Donna

    Chicago, Illinois

    5 stars Fantastic recipe! My family loves it and it’s so easy to make. I usually use shredded chicken I’ve made ahead of time and just warm it on the stove with the sauce. All the suggested toppings are a fantastic addition.
    Reply

  23. Kelso

    United States

    5 stars I’ve made this about 10x now. My picky daughter LOVES it. It’s addicting. I use fresh minced garlic instead of garlic powder. I pretty much make it every week. Thank you!!!
    Reply

  26. Anonymous

    Avon, New York

    5 stars Made this with thighs and it was AMAZING! I think it’s best curry I’ve ever made, honestly. I could pour that sauce in a cup and drink it – lol! Served it over organic cilantro lime rice and never looked back. This is now my go-to curry recipe!
    Reply

  28. KARLA

    United States

    5 stars Big hit at a party. We loved the sauce over our roasted veggies too. It was even better the 2nd day. Easy
    Reply

    • Jennifer @ Show Me the Yummy

      I’m so glad it was a hit! The sauce over roasted vegetables sounds incredible!

    • Jennifer @ Show Me the Yummy

      Technically, you’re only supposed to keep food on the “WARM” setting for 2 hours! But this reheats really well in the microwave.

  39. Katherine

    Orlando, Florida

    5 stars This is SO delicious!!! It is now a part of our dinner rotation, and we will eat it four nights in a row and still can’t get enough of it! Fantastic recipe and easy to make!
    Reply

  45. Sp

    United States

    Did you recently change the recipe? I remember doubling and using 4 cans of coconut milk (not 2), and it also had the curry paste listed as per jar… ??
    Reply

  46. Diane

    Lake Forest, Illinois

    5 stars Absolutely outstanding, so flavourful. We had it for dinner last night. It is a keeper of a recipe. Thank you!
    Reply

  49. Lewis

    Germany

    5 stars This was one of the best red thai curries we’ve ever made. So much better than take out and cheaper too. Looking forward to trying out more of your recipes!
    Reply

  51. R.G.

    United States

    5 stars Really delicious, easy recipe! Reccomend giving a try! I didn’t have red curry paste on hand, so I used Madras Curry paste. It came out great, with a nice little bite. I omitted red flakes. I also used Chicken satay peanut butter.
    Reply

  52. Rebekah

    Madison, Wisconsin

    4 stars I’m not sure what I did wrong, but I didn’t think it had much flavor except the red pepper flakes. The curry and peanut butter flavor didn’t seem to come out when eating it. It was an okay meal. We added rice and the sauteed red peppers also and that really did add to the meal. Suggestions on how to make the spices and flavor come out?
    Reply

    • Jennifer @ Show Me the Yummy

      Hmmm I’ve never had a complaint that this was bland! What brand of curry paste and peanut butter did you use? You could add in additional curry paste and peanut butter. You could also add more of any of the sauce ingredients depending on what you think it needs. Add more lime for tang, more brown sugar for sweetness, add in salt, etc.

    • Hannah

      United Kingdom

      I’ve made this recipe many times and love it – but flavour is really affected by which red curry paste you use so maybe this is the issue? We use Thai Taste paste (we are in UK) and it’s great. Once used a cheap supermarket paste and it was just no where near as nice, tasted really different, flavours not brought out as well. Hope that helps 🙂

  53. Kristen

    Lexington Park, Maryland

    5 stars I am blown away. Where I live, there are no Thai restaurants close by … and I love Panang curry. This made it simply, easily, and deliciously. Thank you so much! I can’t wait to try more of your recipes.
    Reply

  54. Angie

    Chicago, Illinois

    So i had the problem of my chicken breast being too big so I cooked it for a longer amount of time and the curry became watery…. Idk why this happened but it turned into unflavored curry…. 🙁 spicy and watery… which I didn’t like.
    Reply

    • Jennifer @ Show Me the Yummy

      Did you use frozen chicken breasts which has more ice crystals that could have melted into the sauce? Or maybe the crockpot collected more condensation and then the water fell into the crockpot when you lifted the lid. That’s my best guess! If you look at all the reviews, this is anything but flavorless! I’d double check that everything got measured correctly as well.

  57. Kirsten

    Coquitlam, British Columbia

    5 stars This recipe is awesome and is a winter regular for me at home. I had to sub fish sauce with Worchestershire in a pinch once and found that I actually prefer it to the fish sauce so now that’s what I use going forward. Gives it a bit more tang. Just wondering what a ‘serving size’ is considered to be under the nutritional information?
    Reply

  58. Katherine

    Orlando, Florida

    If I use 3 pounds of boneless, skinless chicken breasts (there are three breasts) because I doubled the recipe, do I still only cook it for three hours on low? The breasts are thick.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Katherine! Since they’re so thick, you’ll likely need additional time. I’d maybe plan on 6 hours on low?

  62. Misty

    United States

    5 stars I made this recipe last night for my birthday dinner. Everyone loved it! I used chicken thighs, but skipped shredding and let guests cut it with a fork. It was so tender. This allowed me time to visit with my friends. The red mild pepper and scallion toppings made this a colorful Christmas-y presentation for a December gathering. For next time, I will thicken the broth a little bit before serving. Easy and delicious!
    Reply

    • Jennifer @ Show Me the Yummy

      I’ve never measured… I’d eyeball it into 4 portions, then measure it from there.

  67. Anonymous

    United States

    5 stars This recipe is a staple for our family! My toddlers love it and so do we. I dice my chicken prior to putting it in the crockpot and stir once or twice while it cooks. I also add a little corn starch to thicken up the sauce a little. Thank you for sharing!!
    Reply

  68. Cate

    Orangevale, California

    5 stars The best thing ever made in a crockpot, at least by me…thanks for posting this. Definitely needs enough brown sugar to work, but with that, it’s addictive, and I kind of like it as a soup.
    Reply

  72. Honey

    Jamboree Heights, Queensland

    5 stars This is so unbelievably delicious. I was not going to add all the sweetener. I’m keto so I used a stevia and eurethritol alternative. By the end though I added exactly as recipe. You have got this so well balanced. Spot on. I used a natural dark roasted crunchy peanut butter. Yum. Only thing I changed was I used powdered stock and did not add any water. Instead added zucchini broccoli and capsicum straight into pot. We love a thick sauce and found the water released from veg was spot on. Making this again today. This time I’ll add the veg half way so they have a little more colour at the end. Thank you thank you. This is a game changer.
    Reply

  76. Kate

    Bay Shore, New York

    5 stars Definitely going to be a staple in our house! We love a little extra tang so I added a tablespoon of sesame oil, two tablespoons of hot sauce, and opted to grate fresh ginger instead of adding ginger powder. Making for dinner right now and I cannot wait!
    Reply

  77. Kathleen

    North Olmsted, Ohio

    Can I use Penang curry paste, same amount? instead of red curry paste? Can I add sweet potatoes for the same cooking time?
    Reply

  78. Andrea

    Raleigh, North Carolina

    5 stars This recipe was delicious and spot on! Made exactly as detailed above and the chicken turned out perfectly. Will make this recipe often. Thank you! Yum!
    Reply

  84. MJL

    United States

    5 stars Our family loves this receipt. We do like to sautee the peppers and add to the pot at the end. Makes for great leftovers as well.
    Reply

  85. Anonymous

    United States

    4 stars Very good. I used boneless, skinless chicken thighs instead of breasts. Cooked on low ~ 7 h. Chicken was so moist. Subbed lite coconut milk and was creamy but a little on the liquidy side – still really nice over rice. Included some sweet onion and baby carrot slices. Also used heavy TBSPs of red curry and heavy tsp on the red pepper – but the dish is very mild. Great flavor just not any kick, we added sriracha sauce “at the table”. Will definitely make again but will add some more heat.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Brenda! If you want more zing, try adding in additional curry paste and/or red pepper flakes!

    • Anonymous

      United States

      I meant it was a hit with everyone. Thanks for the input Jennifer. I will add a little more curry paste, crushed red peppers or both next time.

  96. Caroline

    Mammoth Lakes, California

    Is it better to use 100% natural peanut butter, or one of the creamy products with added sugar, salt, soybean oil, etc? I’ve heard that the latter is better for sauce recipes, but I’d rather use all natural!
    Reply

  97. Suzanne

    Ireland

    5 stars Amazing curry …closest I’ve ever gotten to my local Thai restaurant. I did it in the oven for a few hours and shredded the chicken. .yum!! Fried the rice too.. agree the full fat coconut milk made it lovely and creamy.
    Reply

  99. Niels

    Denmark

    5 stars OUTSTANDING recipe. If I have the time I often use some of the following (or all of them) as alternative topping(s): diced pickled cucumber, diced pickled red beets, raisins, salted peanuts, grounded coconut and even a chopped hardboiled egg.
    Reply

  102. Sharon

    Highland Park, Queensland

    5 stars My family have not stopped raving about how good this recipe was. I’m making it again tonight.
    Reply

  103. MJL

    United States

    5 stars A family staple. One of the few recipes I’ve used that I haven’t doctored, or altered to some degree. Every time I make it, I make it exactly to the directions. No need to alter in my opinion.
    Reply

    • Jennifer @ Show Me the Yummy

      Use the scale button to 3X the amount 🙂 You’ll need to split it into 2 crockpots!

  111. Sara

    Cambridge, Massachusetts

    5 stars Can I use skinless boneless chicken thighs instead? If so, how long should cooking time in crockpot be? Thanks!
    Reply

  113. Laura

    United States

    5 stars I have made this recipe several times and we all love it. It tastes like a restaurant meal. I’ve also frozen it before I cooked it and it turned out perfect.
    Reply

  114. celeste

    Tujunga, California

    5 stars This is one of the best slow cooker curries I’ve come across & I’ve seen quite a few. I didn’t exact measure the seasonings & it was pretty spot on! Definitely going to make this again & will need to double for my family of 5. No leftovers!
    Reply

  115. Mick

    Olympia, Washington

    5 stars I’ve been making this recipe since back in my college days (2015ish) and it’s my go to recipe. I like the sauce so much that I usually do 2 cups of chicken broth & an extra heaping dollop of every other ingredient. That way it’s more like a soup, and it’s so delicious!
    Reply

  116. Meekah

    Fond du Lac, Wisconsin

    I like my curry sweet and savory. Is this sweet at all? Also I don’t have fish sauce. Is it ok to leave out?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Meekah! It’s not terribly sweet, but it would be very easy to make it sweeter. Make the recipe as stated, then stir in more brown sugar until it’s sweet enough for you!

    • Jennifer @ Show Me the Yummy

      Oops! Sorry, forgot to answer the second part of your question. It’s not 100% necessary, but you will lose out on that signature Thai flavor.

  118. Lisa

    Ottawa, Ontario

    5 stars Starting to prep freezer meals for baby coming in February! Has anyone tried combining all ingredients, freezing, and then dumping in the Crock-Pot later? Any suggestions? Thank you so much. Looks delicious!
    Reply

    • Jennifer @ Show Me the Yummy

      Congrats! Technically you’re not supposed to cook frozen raw meat in the crockpot, so as long as you thaw in the fridge before cooking, I think this would work really well!

  119. scraig

    Raleigh, North Carolina

    5 stars Great recipe. Added some carrots celery and bell pepper that had been sautéed also added some peanuts to sauté mixture served with basmati rice
    Reply

  120. St

    Calgary, Alberta

    5 stars Whole family LOVES this recipe. So easy, so delicious! I usually add fresh ginger if I have it, and more veggies ie cauliflower, snap peas, or broccoli or carrots, even mushrooms(in the yummy sauce kids don’t notice them as much)
    Reply

  121. Anonymous

    Fort Collins, Colorado

    Does crockpot size matter? I have a pretty small crockpot, but the chicken is covered by all the sauce.
    Reply

    • Jennifer @ Show Me the Yummy

      Use veggie broth instead if you have it. Or use water, but you’ll likely need to taste and re-season after it’s cooked to make up for the lost flavor. You can’t omit, because it needs the liquid!

  129. Jessica

    Nineveh, Indiana

    5 stars This is such an outstanding recipe! I modify it slightly to create variations, but it has become my standard curry base for chicken, vegetable, or any kind of curry. It’s SO easy and delicious!
    Reply

  131. Sheri

    Middletown, Maryland

    5 stars Absolutely amazing! I love Thai food, especially easy Thai food. This came together in a snap and was delicious. The only change I made to the recipe was using boneless chicken thighs instead of chicken breasts. I served it over Jasmine rice. Thank you for this recipe!
    Reply

  133. Alicia

    Saint Paul, Minnesota

    5 stars DO NOT SLEEP ON THIS RECIPE! I’ve been making this recipe for years! Always a go to favorite and everyone who tries it loves it! Took awhile for me to leave a comment but thank you for this wonderful recipe! <3
    Reply

  134. Kati

    San Francisco, California

    5 stars Incredibly fast and easy and more importantly delicious! I added kale with about 20 minutes of cooking time left. Making it again tonight and will add spinach this time with about 5 minutes of cooking time left. Zucchini and carrots would be so good too. Really anything would taste good with this sauce.
    Reply

  135. Brooke

    New Zealand

    5 stars The besssttttt Thai red curry recipe ever. Tastes so delicious and authentic. I fry the chicken first on a high heat in paprika and garlic powder so that the chicken doesn’t leach juices and make the sauce runny, other than that a great recipe that we love.
    Reply

  136. Yunene

    Drury, Auckland

    5 stars This is amazing! Just made it tonight for hubby and I (thought our kids wouldn’t like it) and not only did we eat it, the kids decided they wanted some too. Massive winner in our house. I wasn’t able to slow cook this (time and space) so I made up the sauce and then put the raw chicken in and let it simmer for 30mins until chicken was cooked. Massive hit and so great full for this recipe thank you!
    Reply

  138. Kelly

    Tampa, Florida

    5 stars So yummy and comforting. Love that it only takes 3 hours in the crockpot instead of 8. Most of the ingredients are things that I always have on hand.
    Reply

  140. Rachel

    United States

    Ok maybe a silly question, but for the peanut butter did you use natural (unsweetened) pb, or good old skippy (with added sugar)? I don’t want to get the sweetness wrong!
    Reply

    • Jennifer @ Show Me the Yummy

      I’ve done both with success. Use whatever you have on hand 🙂 It was originally tested with processed PB 🙂

  142. Jamie

    Brooklyn, New York

    5 stars Hi! I love this recipe! Quick question – Do you have to use the crockpot, or can you cook this in a dutch oven? Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Jamie! I haven’t tried in a dutch oven, but I think that would work just fine 🙂 So glad you love the recipe!

  146. TessMarie

    United States

    5 stars So yummy! Made this for the first time yesterday. Whole family loved it. You can tweak this recipe to your liking so many ways. I doubled the sauce and added a can of (drained) garbanzo beans for extra protein. They’re super tender and impart no real flavor. Used 1 tsp of fresh grated ginger instead of dried. After browning the chicken I turned down the heat and tossed in a chopped white onion, red bell pepper and head of broccoli chopped small with a little water while scraping the pan to deglaze for a couple min. Like chicken there is no need to cook through. Cut the chicken into strips and dumped everything in the crockpot and mixed with a big spoon. Served in bowls over sushi rice with spoons. Don’t skip the toppings as they add texture, color and flavor. Restaurant quality! (note: sushi rice is stickier than regular so it works well to absorb the sauce when serving)
    Reply

  149. Red

    Littleton, Colorado

    5 stars Amazing base for this soup. Tastes just like a restaurant. I changed the following like was suggested in other reviews: -3 Tbsp Curry Paste (instead of 2 Tbsp) for additional flavor -2 tsp red pepper flakes (instead of 1/2 tsp) for additional kick -1 onion, diced. Sautee the onion and ginger to release the aeromatics in crockpot prior adding the remainder of the base. I added the following because I like more veggies in my curry: -1 asian eggplant, cut into 1/2″ slices and then in half -1 zucchini, cut into thick 1/2″ slices and then in half -1 red bell pepper, sliced into thin slivers -1 carrot, sliced into thin slivers Sautee all veggies and set aside. Add when you have 30 min of cooking time left. Also add 1 can bamboo shoots or water chestnuts at this time as well. Best restaurant based red curry taste I’ve ever made at home!
    Reply

  150. Sandra

    Melbourne, Victoria

    5 stars Really yummy and so easy to prepare. I use thighs and the sautéed capsicum is a game changer to serve dish. It’s a keeper
    Reply

  151. Rebecca

    St. Catharines, Ontario

    5 stars My family prefers this recipe over take out Thai. We prefer chicken thighs. Excellent recipe thank you.
    Reply

  156. Irene

    Loganville, Georgia

    Hi, could boneless skinless thighs be substituted for the chicken breasts and if so how much? Would cooking time remain the same ? Thank you! Irene
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, Irene! Chicken thigh will work just fine. Just use the same amount (1.5 pounds) and the cook time should stay the same 🙂 Hope you love it!

    • Jennifer @ Show Me the Yummy

      Hi, Tracey! The cook time should stay the same although I would check the chicken and maybe add an extra hour if it’s not as tender as you like it. Hope you enjoy!

  163. Alyssa

    United States

    5 stars This is my new staple chicken curry recipe! I am so glad I found this-it is incredibly easy, fast to prepare and so delicious. I love the peanut butter in it. My husband told me I could make this every day for the rest of forever and he would be happy 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you, Alyssa!! So glad you and your husband love it so much!

  167. Cindy

    West Hollywood, California

    5 stars This recipe has received rave reviews, twice. I add spinach at the end and the red pepper adds flavor, but mostly great color.
    Reply

  169. Kerri

    Chantilly, Virginia

    5 stars We love this recipe – so easy and so delicious! I use thin-sliced chicken breasts, cut into small pieces so we don’t have to remove/cut the chicken. Just serve it right up!
    Reply

  170. Michelle

    Winchester, Virginia

    5 stars This recipe is so delicious! It tastes like something you would get at a restaurant! My family loves it!
    Reply

  175. Alejandra

    Stenlose, Capital Region

    5 stars Easy, tasty and great! I didnt think I would get it so easily the first time. Now Im thinking on adding my own touch with veggies and spices. Thank you for sharing this recipe.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, Andrea! I don’t know the exact measurement but I usually figure the recipe serves 4 people so nutritional information is for 1/4 of the recipe. I tend to just eyeball it. Hope that helps 🙂

  181. Amy

    Auckland, Auckland

    5 stars Fabulous recipe!! I followed every instruction and it’s was perfect! Kids loved it too! So much flavour just like bought. I only changed sugar to natvia and added veges at the end. So good!
    Reply

    • Anonymous

      United States

      5 stars So good! This was easy. Put it all in my instapot on low slow cooker mode with frozen chicken breasts for about five hours and it was perfect. Sautéed snow peas, red bell pepper, and thin sliced carrots and put it all over rice and it made the whole family happy. Next time I’ll reserve half the sauce and add some spice to it as my husband and I like it spicier. Perfect for the kids though!

  186. Chanel

    Toronto, Ontario

    5 stars I skipped the crackpot part because I didn’t want to wait and it was amazing. This is definitely a wow recipe!
    Reply

  188. Loralee

    Greenville, North Carolina

    5 stars First time trying this. Just turned on the crockpot and can’t wait. What a fantastic website. Loved your responsiveness and can’t wait to try other recipes
    Reply

  189. Tracy

    Salt Lake City, Utah

    5 stars Delicious coconut curry. We will eat this dish often! For curry in a hurry? Use your instant pot. Sauté peppers in olive oil, remove from pot. Sauté chicken 2-3 min. In the meantime, mix sauce (using only the liquid from coconut milk to prevent scorching). Pour sauce over chicken push manual, pressure cook in high 4 min. Release steam. Add the rest of the coconut milk mix and sauté 4 min. Release steam. (If you wish sauce to be thicker, mix 1/4 cup water with 1 Tbsp. cornstarch. Add to curry and sauté 1 last minute. Release steam and enjoy.
    Reply

    • Jennifer @ Show Me the Yummy

      Great!! Thanks for the instant pot adaptation, Tracy! Glad you love the recipe 🙂

  190. Jen

    United States

    5 stars This recipe was SO good. I added sweet potatoes and increase the liquid a little to compensate. Used Nutzo for the peanut butter and just did less since it’s chunky also just added the peppers 30 minutes before we wanted to eat and turned the slow cooker up to high.
    Reply

  198. Anonymous

    Douglasville, Georgia

    5 stars Loved it, with some modifications. I was making a larger batch but should have kept the peanut butter amount the same as came out too peanuty. To reheat the next day I added a small can of tomato sauce and it made it much better. Also, used tamarind instead of fish sauce as that’s what I had on hand. Very excellent dish, will become a regular for sure.
    Reply

  199. Christina

    United States

    5 stars Wowza! Thank you for this recipe, what a gem! I modify this in a healthier way, but it is still superb. Some edits I do: 2.5-3 tablespoons curry paste 1 tablespoon fish sauce Lite coconut milk 1 tablespoon stevia instead of brown sugar (I use the granulated, not the super light powdery stevia) I almost inevitably wind up using 1-1.3 lbs chicken breast, and add onions, leeks, any veggies! I pour over cauliflower rice. I work 12 hour shifts and this meal is perfect for prepping and a fast dinner when I need it; I look forward to it every time I throw it on my menu! (Which has been twice so far in the past two weeks lol) Thanks again for such a great, flexible recipe. Perfect one for the books.
    Reply

    • Jennifer @ Show Me the Yummy

      Aw, thank you so much, Christina! So glad you were able to make this recipe work for you and that it makes your life a little easier after those 12 hour shifts 🙂

  200. Lili

    Edmonton, Alberta

    5 stars Great recipe! I omit: -fish sauce YUCK! -chicken broth – this has enough liquid & I found the chicken broth wasn’t necessary. Also, whisking the ingredients in the crockpot is difficult – do it in a separate bowl. And brown the chicken in a frying pan with salt & pepper before you put in in the crockpot! I swear this should be in all recipes or else you have flavourless chicken.
    Reply

  206. Stefanie

    Konstanz, Baden-Württemberg Region

    5 stars Out of all, this is my favourite dish, and I always use this recipe for my crockpot. This time, I addes carrot slices and leek. I can use less chicken and have a healthier alternative. It is very yummy! Greetings from Germany. Great website.
    Reply

  207. Patti

    Denver, Colorado

    5 stars Hi. I made it for the second time tonight and used light coconut milk. Still fabulous and saved some calories. Also added more red pepper flakes to kick it up a notch.
    Reply

  208. Keyanna

    Detroit, Michigan

    5 stars Absolutely delicious. I add more veggies because my takeout Thai curry has more veggies. This makes lots of sauce. It’s as close to perfect as any recipe I have ever made. I make it every single week and simply change my veggie choice.
    Reply

  209. Donna

    United States

    5 stars Made it for Christmas instead of another turkey and it was a huge hit. I’m a spice wimp so I thought it was perfect, others might want to punch it up. I’ve been making it every week since and will try some of the other raters’ suggestions for a new spin down the road.
    Reply

  212. Don

    Canada

    After 3 hours in the crockpot my chicken was still raw. I had to slice it up and return it to the pot on high for another 30 minutes.👎
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Don! That is very odd. Was your chicken breast frozen? If so, did you thaw it first?

  213. June

    Kingston, England

    5 stars I cooked this for dinner tonight and after reading the other reviews decided to add another tablespoon of the red Thai paste and a little more crushed chillis as we like our food quite spicy. It was delicious, my family said it was restaurant quality. Will definitely make again.
    Reply

  214. Alexis

    Taylor, Michigan

    5 stars I LOVE this recipe! It is always a hit and I find myself wanting to make it for dinner nearly every week. I will often saute some sliced red bell pepper, pineapple chunks, and fresh green beans to add into the soup. I’ve always made this with chicken, but I’m wondering how it might go over with tofu? I’ve admittedly never cooked tofu in a slow-cooker before, and I scoured the comments trying to see if anyone else had the same thought I did, but I couldn’t find anything. Any thoughts on using tofu instead of chicken? Or how that might work? Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Alexis! Thanks so much! I haven’t personally tried it, but here’s my best guess: use 1-2 (12 oz) packages of extra firm tofu (press out excess liquid like any other tofu recipe) and cut into cubes. Put into crockpot with remaining ingredients and cook on LOW 4 to 6 hours or HIGH for 2 to 3 hours. I hope that helps!

    • Anonymous

      Farmington, Michigan

      Thanks so much! I will try that. The recipe is SO good that I don’t think it can easily be messed up, lol!

  217. Liz

    Klamath Falls, Oregon

    5 stars Love, love, LOVE this dish…I feel like a mad scientist putting all those ingredients into my crockpot 🙂 I even use Crunchy peanut butter! My family loves this chicken curry. I’ve used Yellow Curry sauce, and it’s really good too. I do cook it longer, we like our chicken really tender…but it’s YUMMY! Thanks so much for this recipe. I won’t ever bother with any other 🙂
    Reply

  221. Katy

    Edmonton, Alberta

    5 stars Love! Love! I add 1 Tbsp extra of curry paste, and double the red pepper flakes… we like a bit of a bite!! Each time I make it I add a few more veggies at the end. This is a great and flexible recipe. Thank you!
    Reply

  224. Lois

    Windsor, Ontario

    5 stars Made this last night. Had to make a couple of changes, I didn’t have fish sauce or lime juice, substituted soy sauce and 1/2 the amount of lemon juice. A little tip I do is to freeze individual portions of the red curry paste as we never finish a whole jar. Used chicken thighs and it was great! I was sad when I was finished, but we have enough leftovers to add chicken broth and veggies for a great lunchtime soup today!
    Reply

  225. SuzanneR

    Sedona, Arizona

    5 stars This was excellent. Easy to make; I had all the ingredients already. It was such a hit with everyone who ate it. It will become a family staple. Thank you so much for the recipe. I did sub boneless skinless chicken thighs for half of the chicken. The other half was thin sliced chicken breast (also boneless skinless) because it was what was in the freezer. Gosh it was good.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi! I’m actually not sure because I tend to avoid cooking chicken from frozen in the crockpot. Since the chicken takes a while to come to temperature, bacteria can form on the chicken so it’s not recommended. If you have the time to thaw it, definitely do that! You could try placing it in a bowl of lukewarm water to speed up the process up a bit. Hope that helps!

  228. Nicola

    Las Vegas, Nevada

    5 stars This is the first curry recipe I have made that did not need “doctoring” with more spices to make a bit more flavorful. I used thighs and fresh grated ginger and coconut milk to taste but other than that followed the recipe exactly.
    Reply

    • Anonymous

      Windham, New Hampshire

      5 stars Forgot to note: I add veggies: red and yellow bell pepper, onions and carrot shavings. Unique flavors – a lot of depth. I top off with fresh cilantro and it’s a beautiful, tasty dish!

  231. Leslie

    Orlando, Florida

    5 stars Yummy, yummy, yummy. This is the tastiest recipe and SO simple! I left out the pepper flakes because I don’t like things to spicy hot and I didn’t have any limes. Still tasted amazing. My pick son loved it. Next time I will for sure add veggies, I didn’t this time because of my son but they would be great. There is a ton of leftover “sauce”, I thought it might thicken and not have enough to put on the rice but there is plenty. It makes a lot. I’m hoping freezing some will work. Totally making this again!
    Reply

    • Jennifer @ Show Me the Yummy

      Awesome! Glad both you and your son approved. I’m sure it would be delicious with added veggies. Thanks, Leslie 🙂

  233. Erin

    London, England

    5 stars Love it! Sometimes I add potato cut into chunks for more of a Massaman-like curry and 1 white onion rough chopped in chunks to add texture. So easy – so delicious!
    Reply

  237. Nicola

    Hermosillo, Sonora

    5 stars This is the best recipe I have for Thai Chicken Curry. It needs no additions. I did use fresh ginger and substituted Aleppo pepper for the red pepper flakes. I never use the amount of coconut milk the recipe calls for, I add it to taste. A full cup is high in calories and dilutes the flavor. I cut up the chicken before putting it in the pot to save time.
    Reply

  241. Michelle

    United States

    5 stars Made this twice, once for family Sunday dinner, family from out of state had once. They requested this again when they come in this weekend for family Sunday dinner. Easy and truly yummy. Never has anyone requested anything, must be a winner!!! I add a few shakes of yellow curry powder.
    Reply

  242. Carilyn

    Chino, California

    5 stars I think I’ve already rated this, but I’m making it AGAIN and still love it!!! And once again, I’ve doubled it, so we can have it tomorrow, too!
    Reply

  245. Cindy

    Stockton, California

    5 stars This is one of my all-time favorite chicken curry recipes. It’s so easy to prepare and tastes delicious! I do recommend adding the extra toppings to finish the dish. I’ve shared this with my sister and she loves it too! Thank you!
    Reply

  247. Sanlouee

    United States

    5 stars This was yummy. I made exactly as she said but threw in frozen chicken so cooked it one extra hour on low. After done, I removed chicken and added some frozen chopped spinach and 2 T cornstarch mixed with a little of the cooled sauce. (I like thicker sauce) Stirred until smooth and then cooked on high for 30 minutes or so til thickened. Then I added the chicken chunks back in and stirred to reheat the chicken a bit. Did with the peppers as recipe states. Loved this and will save it for repeating.
    Reply

  248. Lauren

    Ramat Gan, Tel Aviv

    5 stars This recipe is fantastic. I would recommend not multiplying the fish sauce as much when doubling or tripling. The whole family loves it!
    Reply

  251. Susan

    Salem, Oregon

    5 stars Chose to cook on the stovetop. This is so good!! No changes to the recipe were made other than browning chicken on stove first then adding all ingredient and simmering. I will make it again!
    Reply

  257. Ca

    Dundrum, Leinster

    5 stars Great recipe. People always ask for recipe after serving. I made very little changes – Just reduced Fish sauce to 1 tbsp and stirred in bag spinach last five mins. Yum ! Topped with crushed peanuts, coriander and thinly sliced red chilli. Oh so good and eve better day 2 !
    Reply

  258. Wendy

    United States

    5 stars So easy and better than take out. I definitely recommend cooking the peppers separately and serving with the chicken on jasmine rice.
    Reply

  260. Jeanette

    United States

    5 stars Loved this recipe before so I’m trying it again. Added fresh Thai basil again, but this time I’m using tender lamb chops.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Paula! I wouldn’t recommend using a whole chicken just because I would be worried about the bones breaking off into the sauce. If you do really want to give it a go, I’d just google “whole chicken crockpot” and see what comes up. Hope that helps 🙂

  267. Pam

    Apsley, Ontario

    5 stars Tastes great – thank you Jennifer @showmetheyummy. Used fresh ginger, substituted soy sauce for the fish sauce and added a bit of corn starch near the end to thicken the sauce a bit
    Reply

  269. Yvonne

    Saint Albans, Victoria

    5 stars What a fabulous recipe! Thank you. I halved the amount of coconut milk to cut down on calories and used freshly ground ginger. Remarkable!
    Reply

  270. Lizzledizzle

    Menifee, California

    5 stars Simple, fast, affordable, and so so satisfying. Thanks for this one, it’s so easy you can do time and time again
    Reply

  276. Anne

    United States

    5 stars Outstanding. I use a generous amount of shaved fresh ginger instead of dry. But that’s it. I can’t stop making this recipe it’s phenomenal.
    Reply

  280. Sandra

    Brighton East, Victoria

    5 stars Loved this. I added a little cornflour with water to it about 10 minutes before finishing time to thicken slightly. I topped it with some coriander leaves yum.
    Reply

  284. Anonymous

    Rocklin, California

    5 stars This was SUPER delicious and SUPER easy to make. Now I have a great home made recipe for when I am craving Thai.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Kirsten! It’s actually not recommended to cook frozen chicken in the crockpot because of food safety issues so I’d recommend thawing it beforehand. 🙂 hope that helps!

  287. Jeanette

    Azusa, California

    5 stars This dish is awesome. Make as is or add your own touch. I used tahini, a meager amount of cayenne pepper (instead of red pepper flakes), fresh minced ginger and fresh Thai basil. After cutting up the chicken, added cubed veggies and red pepper. It was so delicious. Couldn’t imagine making a curry dish in the crock pot. Thank you for your exceptional recipe.
    Reply

  288. Carilyn

    Santa Ana, California

    5 stars I double the recipe everytime I make this so I have an excuse to eat it for 3 nights. I’ve also tried a few other recipes, and they don’t taste even remotely as delish as this recipe! I also make this if I’m going to have company, because I can dump it and forget it, and I’m not stuck in the kitchen all day! Everyone I’ve made it for asks for the recipe! Love it! 10 stars!
    Reply

  290. Chantal

    Stittsville, Ontario

    5 stars This recipe is a keeper! I love how simple it is to make yet has such a “wow factor” in flavour. Making this again tonight for the family. 🙂
    Reply

  291. Hannah

    San Jose, California

    5 stars We love this recipe and I have lost count of how many times we have made it. Instead of cooking the bell peppers separately we cook ours in the slow cooker with the rest of the ingredients. Delicious!
    Reply

  293. Reggie

    United States

    We have peanut allergies in our household. Would that make a noticeable difference in the outcome of the recipe? Could you recommend any substitutes?
    Reply

    • Jennifer @ Show Me the Yummy

      Can you do almond butter? I think that would get you the closest flavor to peanut butter. 🙂

    • Diann

      United States

      5 stars Hi- Curious whether you tried this with almond butter? Or sunbutter? I would love to make but we also have a peanut allergy in our house. Thanks!

  296. Steph

    United States

    5 stars I made this on Friday evening and it was *amazing*. I adjusted the crushed red pepper to 1 tablespoon (we like it hot) and added sugar snap peas and pineapple chunks along with the bell peppers. We ate leftovers the whole weekend and still have some left. I’ll definitely be making this again and again- it is so delicious!
    Reply

  297. Alyssa

    United States

    5 stars The best crock pot curry I’ve tried! The sauce is amazing and my husband loves it so much we’ve made it 4 weeks in a row! Thank you so much!
    Reply

  298. Linda

    Boronia, Victoria

    Can you use chicken thigh fillet instead? Also, is the reason for not cubing they meat in the first place, so it doesn’t overcook?
    Reply

    • Jennifer @ Show Me the Yummy

      Chicken thigh is fine! And yes, keep it whole, so it doesn’t overcook and shred 🙂

    • Linda

      Boronia, Victoria

      5 stars Thank you for your quick reply. I don’t know how I stumbled upon your website or recipe, but I’m so glad I did! 🙏 This curry was so lovely! I often find slow cooker dishes bland, but this was definitely not! I actually didn’t think you could get this curry texture in a slow cooker! I’m still amazed! I used chicken thigh fillets and did dice in to 1 inch+ chunks (didn’t want to mess about later, especially with guests around). Was worried 3 hours wouldn’t be long enough, but was firm enough to our liking and still very tender! We did add a few baby corn, bamboo shoots and rehydrated dried shiitake mushrooms (picked Asian veggies I knew would hold up in the slow cooker!). We added an extra 2 tbsp curry as we like the curry oomph – but otherwise, fantastic as is! 👌 The sautéed capsicum was divine! Definite must! My fussy 11 yo son is hard to please and this was by far his favourite! Thank you, thank you! I’m so very grateful and can’t wait to try your other recipes. I’m looking to host a slow cooker curry dinner party and have dishes I don’t need to touch when guests arrive! This is going to be top off the list! 👌 Now to find 2 more curry dishes to go with it!! (Do you have more? 😉)

    • Jennifer @ Show Me the Yummy

      Aw thanks so much Linda! I’m really glad it was a hit… especially with your son!! 🙂 I have a few other curry inspired recipes on our site! Are you looking for any dish in particular? 🙂

  300. Marci

    Myrtle Beach, South Carolina

    5 stars Love this recipe! It was easy to make and so enjoyable! Kept it simple and followed the recipe as is except used ginger paste since I didn’t have any ground ginger. Served it over jasmine rice and it was super yummy!! Will definitely make again!
    Reply

  303. Veronica

    Port Orchard, Washington

    Hello, So looking forward to making this Curry recipe, it looks wonderful! Quick question: I notice that the crock pot version doesn’t call for the Curry powder like the stove top version does. Is there a reason for this? Thanks for your help!
    Reply

    • Maryann

      Bowie, Maryland

      4 stars Going to try this recipe today. But I want to double the sauce. So I am doubling everything with the exception of the meat. Is there any other ingredient I should not double?

    • Jennifer @ Show Me the Yummy

      This already makes a lot of sauce, any reason why you want to double the sauce and not the entire recipe?

  306. Cristina

    Portage, Michigan

    5 stars Amazing dish! Not only is it delicious, it’s also so quick and easy to prep. My son (who is an extremely picky eater) raved about it and had seconds, then ate a bunch of the leftovers the next day. The leftovers were awesome as it all got even more rich and savory while it sat overnight in the fridge. I did add some fresh ginger in addition to the dried because I love ginger, and I did 1 tablespoon fish sauce/1 tablespoon Bragg’s aminos instead of 2 tablespoons of fish sauce because I’m very sensitive to the taste of it. I also sautéed broccoli and mushrooms instead of red peppers and those were really good. Next time I’m going to increase the liquids because that sauce is so amazing when the rice soaks it all up. Thanks for sharing such a great recipe!
    Reply

  310. C

    Singapore, Central Singapore Community Development Council

    5 stars This recipe is delicious and so easy to make! I’ll try the lighter version next time – I’m sure it’ll still be very tasty.
    Reply

  311. Brodie

    Auckland, Auckland

    5 stars Has anyone made this with beef instead, loved the chicken version, just want something different
    Reply

  312. martha

    Austin, Texas

    5 stars The flavors are so delicious in this dish, and it is very easy. It made so much sauce that I doubled the amount of chicken, let it cook longer so that the chicken could shred easily, and cooked the rice in with it during the last 30 minutes. That changed the consistency to be more like a casserole. Also, the grocery store was out of red curry paste, so I used green. Still did the toppings per the recipe. My husband and I loved it. I’ll make it next time true to the video, and we’ll probably like it even more!
    Reply

  313. Rachel

    Arlington, Virginia

    5 stars The flavor was delicious. I had it with white rice and added green peppers as well as the red. It was a little more watery than I would have liked. I will make it again, but either use less chicken stock or more coconut cream.
    Reply

    • Maryann

      Bowie, Maryland

      I’m short on time. Can this be baked? If so what temperature? Covered or not covered? Using boneless thighs.

    • Jennifer @ Show Me the Yummy

      Hi there! I haven’t tried it… But my best guess would be 350° covered for 20 to 30 minutes or until the chicken is cooked. Hope that helps!

  319. Kathleen

    League City, Texas

    5 stars My absolute favorite slow cooker meal! I follow the recipe exactly as posted, which is rare for me.
    Reply

  320. Kim

    Rancho Cordova, California

    5 stars So delicious! It tastes like something you would get in the best Thai restaurant. Very easy, too. Thank you so much for sharing. I feel like a pro now! 🙂
    Reply

  323. DRC

    Redwood City, California

    5 stars I usually get Thai Chicken from a Thai place near my office. This recipe is very close to what I’m used to ordering. Highly recommend. Followed recipe ingredients except that I cut up the chicken breasts in large chunks before placing in crockpot to cook.
    Reply

  327. Anonymous

    Springwood, New South Wales

    5 stars First curry recipe I’ve ever made that actually tastes like takeaway curry! So So good!
    Reply

    • Anonymous

      West Bloomfield, Michigan

      Could we add eggplant? Would you suggest adding to crockpot or sauté? Loved this recipe!

    • Jennifer @ Show Me the Yummy

      So glad you enjoyed! I’d sauté it and stir it in at the end 🙂

  332. Mercedes

    North Vancouver, British Columbia

    5 stars I have been making this recipe for a couple of years now and I absolutely love it! It’s a family pleaser and SO easy!
    Reply

  336. Stephanie

    Los Angeles, California

    5 stars This recipe is simple and SO delicious. It’s quickly become a staple in our home. Highly recommend!
    Reply

  344. Anonymous

    Mound, Minnesota

    5 stars One if the easiest Thai recipes I have ever done. One of is has a fish allergy so I just use soy or tamari sauce for the fish sauce. The whole house smells amazing while it’s cooking. Liked by both 8 and 11 year olds. Win/win!
    Reply

  347. Kelsey

    Charlotte, North Carolina

    5 stars Been making this recipe for about 3 years now, no joke we adore it. We actually 3x or 4x the recipe to have enough for seconds plus leftovers – the flavors just get better! Adjustments we make: – Chicken amount is whatever you want, the secret is in the sauce y’all. – We use really good chicken broth, the gelatinous refrigerated kind. – Add 2-3 dried Thai chilies. It’s not too spicy, just a lil kick. – Use two cans lite and two cans regular coconut milk, to cut down on the richness. – Put crockpot on high while adding ingredients, start timer once all added, and leave it on high for a little while before switching to low. Thank you so much Jennifer my favorite recipe!! Side question: any suggestions to adapt this for an instant pot?
    Reply

    • Jennifer @ Show Me the Yummy

      Wow!! That’s amazing Kelsey! Love the addition of Thai chilies. We love a kick over here! 🙂 I haven’t done an instant pot version yet, but it’s on my list!! 🙂

    • Jessica

      Cleveland, Ohio

      5 stars Kelsey, I do the recipe exactly as is for the Instant Pot. And cook on the meat setting, obviously. It turns out just as amazing!!!

  350. Suzanne

    Boise, Idaho

    So on LOW for just 3 hours? This does sound like an awesome recipe and I’d like to make this tomorrow, but that seems like not enough time. Doesn’t boneless chicken usually need about 4-6 hours on low in the crockpot?
    Reply

    • Jennifer @ Show Me the Yummy

      Yep! 3 hours on low is perfect! We wanted the chicken to be cooked but not fall apart shredding.

  351. Adriana

    Kansas City, Missouri

    5 stars I’ve made this twice and it was absolutely delicious. The 2nd time, I added peas, water chestnuts, and bamboo shoots to the slow cooker. Quinoa instead if rice. I also used bagged asian salad, bean sprouts and shredded carrots as toppings. Incredible. I’m making it with green curry today, as one of your readers suggested. Thanks for posting this recipe.
    Reply

  352. Geeta

    Cumming, Georgia

    5 stars This is soooo good and easy to make. Definitely a go to favorite for our family! Have you determined modifications for this in the Instapot?
    Reply

  353. Shay

    Englewood, Colorado

    Hi there! This recipe sounds great! I would be making it for 20 people. Would you be able to tell me how much longer I would cook it for?
    Reply

    • Jennifer @ Show Me the Yummy

      It probably all won’t fit into one crockpot, so I’d use multiple crockpots and then cook time should be about the same!

    • Jane

      Brisbane, Queensland

      5 stars Big fans here! Followed recipe except left on low a few extra hours as I’m a fan of the fall apart chicken – tasted great and pleased the whole family! Second go added diced potato, pineapple and a massive lot of mixed veg – again, huge hit and plenty of leftovers to freeze for upcoming newborn period. Thanks for a great easy recipe 🙂

    • Jennifer @ Show Me the Yummy

      Aw yay! Thanks so much Jane! I need to try this with potatoes and pineapple… yum!

  354. Joanna

    Knightdale, North Carolina

    Hi! I ordered red curry paste but my grocery service subbed it with red curry sauce. Is there any way I can still make this work? I have all the other ingredients. Also, I saw you’re in the Raleigh area! We are in Knightdale! Small world.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Joanna! I’m sure it’ll be fine, red curry paste is more concentrated whereas the curry sauce I’m sure is curry paste diluted with coconut milk and other seasonings. Make the recipe as stated and add more seasoning, if necessary! You might want to reduce some of the liquid, because it may come out more liquid-y. How many oz in the curry sauce? Small world!!!!

    • Jennifer @ Show Me the Yummy

      If you’re trying it tomorrow, I’d try to grab some curry paste! If not, then I’d maybe omit the chicken broth and you’ll probably need to re-season after everything is cooked!

    • Joanna

      Knightdale, North Carolina

      Also can I just add some raw veggies to the slow cooker and let them cook with the chicken?

    • Jennifer @ Show Me the Yummy

      I personally don’t like the texture, they get overcooked and mushy in my opinion, I have my suggestions listed in the notes below the recipe!

  355. Michele

    Camarillo, California

    5 stars I know you shouldn’t review a recipe when you haven’t followed it 100% or have made substitutions. But in this case I had to. Even though I didn’t work today, I was pressed for time and so happy to find this slow cooker recipe for my favorite Thai recipe, red chicken curry. And I even had all of the ingredients! (Or so I thought) turns out I didn’t have red curry paste, but green curry paste. Obviously this is a key ingredient and very much affects the taste, but I didn’t have time to go to the store, so I made the recipe as directed but with the green curry paste. It. Was. Amazing! This is going to be my go to recipe for green Thai curry and I don’t hesitate to recommend you do the same. I look forward to making this recipe with the proper red curry paste. Will be making often. Thank you for sharing this recipe!
    Reply

  357. Barb

    United States

    4 stars Wouldn’t Mae Ploy curry paste from an asian store be so much better than that Thai kitchen stuff from a grocery store……? Even though I’m a green curry person, I will try this good sounding, easy recipe!
    Reply

    • Jennifer @ Show Me the Yummy

      I don’t know, because I’ve never tried Mae Ploy! Anyone who has made this with the red curry paste from Thai Kitchen as loved it!

    • Michele

      Camarillo, California

      I also used Thai kitchens paste, and have always used this brand. Loved it in this recipe and others. Guess if you like the other brand, use it. But turns out delicious with the brand recommended imho.

    • Shayna

      Tacoma, Washington

      How much longer would you slow cook if starting the chicken from frozen (coffin cooler frozen)?

    • Jennifer @ Show Me the Yummy

      For food safety reasons, it’s actually not recommended to cook frozen chicken in the crockpot. I’d suggest thawing the chicken first!

  358. Martha

    Canton, Michigan

    5 stars My husband and I loved it! So easy and versatile with different veggies. The sauce consistency was great with rice as a side dish.
    Reply

  359. Sara

    Columbia, South Carolina

    I would like to double this recipe and make it for guests but I don’t have a large enough crock pot. Can I make it in oven? How long to bake and at what temperature?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sara! I would honestly try borrowing a second crockpot! Not sure how long this would take in the oven… maybe 30 minutes or so, covered, at 350?? Hard to say, because I haven’t tested it!

    • Sara

      Columbia, South Carolina

      5 stars Made this in the oven and it was a big hit! I doubled all ingredients except the chicken stock, then baked at 350 for one hour (covered with tin Foil). The chicken was fall apart tender and the sauce was fabulous! This was my first recipe from your blog and I will be relying on you from now on!

    • Danielle

      West Jordan, Utah

      5 stars How long should I cook this if all I have is frozen chicken thighs. Thanks in advance

    • Jennifer @ Show Me the Yummy

      Hi Danielle! Technically you’re not supposed to cook frozen chicken in the crockpot for food safety reasons. I’d thaw and then it should be the same cook time!

  361. Shelli

    Calgary, Alberta

    5 stars So easy and amazing flavour! Kids and husband loved it, will add more veggies next time. Added kefir lime leaf to boost the flavour, but otherwise followed your recipe. Great curry recipe!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Shelli! I’ve been cooking a bag of frozen stir fry veggies according to package directions, seasoning it with salt, and stirring it into the curry and it works great!

  362. Anne

    Iowa City, Iowa

    5 stars This is an amazingly delicious and very economical recipe. I added a splash of sherry (couple tablespoons), used fresh ginger–maybe 1.5 tbsp–and a dried bay leaf, but those were the only changes. This is the second time I’m making it.
    Reply

  363. Linda

    Peabody, Massachusetts

    5 stars PHENOMENAL! I followed the recipe except for the fish sauce because it’s got too much sodium so I replaced it with a mixture of Worcestershire sauce and low sodium soy sauce and it came out so good! I made vegetables on the side with basmati rice. If you like hot, then just add in a tablespoon of red curry. Thank you so much guys what an amazing recipe!
    Reply

  369. Alanna

    Temecula, California

    5 stars I made this about a month ago and it was absolutely delicious!! I was wondering if the cook time would still be the same if I added a few diced gold potatoes??
    Reply

  370. Rebecca

    Hughesville, Pennsylvania

    Making next week for a group…Was going to 4x recipe (2x in 2 crock pots) Is there any reason why I should not cube the chicken when it’s raw-rather than after it has cooked?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rebecca! I haven’t tested it, so I’m not sure what liquid amounts would need to be changed, I’m sorry! You could *maybe* try the slow cooker option on the Instant pot?

  373. Whitney

    Tallahassee, Florida

    5 stars I LOVE this recipe! I had it as it is and it is delicious. I have modified it before by adding 6-8 3″ stalks of lemongrass, broccoli, water chestnuts, and bamboo shoots served with Jasmine rice. Super fragrant and delicious!
    Reply

  374. Shelly

    Hollywood, Florida

    5 stars My husband said this was one of the best curries he has every had, I agree. Delicious and very easy to prepare. I substituted soy sauce for the fish sauce and added a little extra curry powder and red pepper flakes for additional heat.
    Reply

  375. Meggen

    Salt Lake City, Utah

    Well.. I’ve been excited for the past week to make this recipe. Even went to a few stores to find fish sauce.. but as I was placing it all in the crockpot I realized I purchased chicken broth, not chicken stock. I will check back in to let you know how it turned out… my mistake! I will be pairing with sticky rice, red, yellow, and orange pepper, and a jalapeño, bc I love spice! yum!
    Reply

    • Meggen

      Salt Lake City, Utah

      5 stars Everything turned out incredible. I added some extra curry paste at the end and it was the perfect spiciness level for me. I will be using this recipe for the rest of my life. It tastes just like my favorite resturant quality curry. Will be trying it with Punang curry paste when I get the chance. Will also be trying out your creamed corn and ham dishes very soon.

    • Jennifer @ Show Me the Yummy

      Should still be fine! Might need a little more time, but I don’t think you’ll need to double the time!

  377. Hongie

    Seattle, Washington

    5 stars I did this with coconut cream instead of coconut milk because it was all I had. I just doubled the amount of chicken broth so it wouldn’t be too creamy or thick. I also added some skinned red potatoes and carrots followed by the suggested sauteed bell peppers at the end. It turned out really good. I like the extra spice so I added an herb called hot basil. You can get it at most oriental markets. Just a few leaves will do for the spice mix it in at the end.
    Reply

  378. Rebecca

    United States

    5 stars I want to the this to a BYO crockpot party. However, I have only one crockpot, so rice is out. Could this be served over crunchy noodles? And/or tucked into lettuce wraps?
    Reply

    • Jennifer @ Show Me the Yummy

      Could you make rice another way? Like microwave instant rice? Then keep it warm in a sealed pan? If not, it’s great on it’s own! It’s too soupy for lettuce wraps I think 🙂

  379. Lindsey

    United States

    5 stars Wow!! So so good! I changed a few things. I ended up cooking it on high for 3hours because I enjoy the shredded chicken texture. Last 30 mins I added broccoli and carrot chips and shredded the chicken. Also, I omitted the peanut butter and used green curry instead of red and added a couple dashes of cayenne. Yum!!! The flavor was so good! Thank you for this amazing recipe.
    Reply

  380. Tiffany

    Barstow, California

    5 stars I followed the recipe exact except did not use bell peppers or cilantro. It was awesome 👏🏻 I’m so thankful for this easier way to make such a deep tasteful dish!
    Reply

  382. Elle

    Dallas, Texas

    5 stars I doubled almost everything in the recipe except added more peanut butter and then added diced onions, diced bell pepper, Sliced mushrooms, sliced broccoli, and sliced bamboo shoots on top of the chicken submerged in curry sauce and cooked for 3 hours (usually I would wait 1.5 hours to add veggies but I needed to sleep for work) stirred and it tasted absolutely amazing!! My significant other and I couldn’t get enough of it!!
    Reply

    • Jennifer @ Show Me the Yummy

      Since I haven’t tested it, I’d recommend keeping the rice on the side! You’d probably need to add more liquid to compensate for the rice and I’m just not sure how much and what you’d need to adjust for seasonings, etc. 🙂

  384. Jake

    Troy, Michigan

    5 stars This was so close to take out it really amazed me and my family, we loved it. Thank you so much for this easy recipe! I added my bell pepper after 2 hours so it wouldn’t be too soggy. I’d also recommend adding more vegges to give the dish something more. But wow this was excellent!
    Reply

  385. Dianne

    Rumford, Maine

    5 stars I cut back on the fish oil and added a little more peanut butter… this was AMAZING!! And SO easy! Thank you!
    Reply

  386. Adam

    Enfield Town, England

    5 stars Hello! We used this great recipe last November for my son’s second birthday party scaled up for 20 adults (the kids had something else) and it was superb. Everyone loved it -and it was minimal hassle for a large group. We served it with Thai sticky rice and a crunchy Thai salad. Very popular. Planning to do it again tomorrow for another party for 20 more people (two slow cookers!) Thank you! Adam in London
    Reply

  387. Jackie

    Ryde, New South Wales

    5 stars Amazing! I only discovered this a month ago and have made it every week since, legit so easy to make and taste better than any Thai restaurant I’ve been too – its so tangy with the lime and the peanut butter adds a twist I think that’s what make it so good.
    Reply

  388. Amelia

    Portland, Oregon

    5 stars I just finished making this curry – and I cannot put into words how amazing it was, I wish I wasn’t full so I could keep eating it. Truly amazing!! Perfect amount of spice, so creamy – just wow. I will make this again and again
    Reply

  389. Barb

    Clive, Iowa

    Looks wonderful and so easy. If i use a better curry paste (mae ploy) should i use same amount? Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      I can’t say, because I haven’t tested it, but I’d imagine it would be the same!

  390. Erin

    East Hampton, Connecticut

    5 stars I love this recipe! It is a staple for my husband and I. Only things I do differently are that I do not add the chicken broth as we like the sauce a bit thicker, add other vegetables like broccoli and peas and we cook the chicken until it shreads (4.5 hours on low). We also serve it over rice noodles or roasted potatoes to change it up a bit 🙂
    Reply

  391. Jo

    San Diego, California

    5 stars This is SO delicious! I find most crock pot recipes to be underwhelming and bland. But this was the opposite – full of flavor! I added another users suggestion of adding frozen veggies which was easy and added some extra nutrients. It is very indulgent using full fat coconut milk, but also one of the reasons it’s tatses so good! In an attempt to be healthier, next time I plan on doubling the recipe, using 1 can full fat and another can lite. I’m also going to try using more of the curry paste and less of the peanut butter. We’ll see how it goes!
    Reply

  392. Lisa

    Streator, Illinois

    5 stars I honestly didn’t have time for the crockpot. So, I mixed up the recipe and put it in a baking dish @ 350 for about an hour. I did cut the chicken before cooking. It turned out delicious. Great recipe all around.
    Reply

  393. Kate

    Saskatoon, Saskatchewan

    5 stars Love this recipe. I have made this at least 10 times and keep coming back to make it again. Delicious every time. I sometimes add other veggies as well as the bell peppers (broccoli, cauliflower, and pineapple!) to change it up.
    Reply

  395. Kathryn

    Providence, Rhode Island

    5 stars What an authentically-tasting coconut chicken curry! It tasted like takeout, but without the cost – plus, when it is made in a crockpot there is nothing easier. Thanks for this amazing recipe! I’ve made it several times and it has been a hit with my family (including my 10-month old!).
    Reply

  397. Christy

    Honolulu, Hawaii

    5 stars We made this for dinner and my boyfriend just told me it was his favorite dish I’ve ever made! Thank you so much!
    Reply

  398. Jennifer @ Show Me the Yummy

    I’ve honestly never tried oyster sauce, so I guess I’d just omit the fish sauce! You’ll lose some of that “Thai flavor”, but it will still be great 🙂
    Reply

  399. Stephanie

    Milton, Delaware

    My local store did not have fish sauce. Can I substitute for oyster sauce or would you just omit from recipe?
    Reply

    • Jennifer @ Show Me the Yummy

      I’ve honestly never tried oyster sauce, so I guess I’d just omit the fish sauce! You’ll lose some of that “Thai flavor”, but it will still be great 🙂

    • Anne

      Iowa City, Iowa

      I wonder if anchovy paste or smushed up anchovies, perhaps only a tablespoon, would make a good substitute for fish sauce?

    • Jennifer @ Show Me the Yummy

      Hmmmm. They’re pretty different flavors, but you could try! Can you not find fish sauce?

  400. Karissa

    Dunmor, Kentucky

    5 stars Yes! Made this! Twice in one week. Once for a funeral and once for us to enjoy at home. Thanks for translating this into a crock pot recipe
    Reply

  401. Rebecca

    Calgary, Alberta

    5 stars So good! I reduced the curry paste a bit per personal heat preference, and I’m vegetarian so I used chickpeas and veggies instead of chicken and veggies, sautéed the veggies a bit first and then let everything mingle in the slow cooker for a bit. Gobbled up the leftovers in mere days, will definitely make this again.
    Reply

  403. Violet

    Sacramento, California

    5 stars Hello~! I wanted to let you both know how much my boyfriend love this recipe. We’ve made it in the slow cooker several times and it’s become one of our favorite “go-to” recipes. It’s so easy and delicious! I’ve recently become an Instant Pot convert, and was wondering if you think this recipe would adapt well to being made in one.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Violet! So glad you and your boyfriend love this recipe! I’ve been meaning to make this in the IP! Stay tuned! 🙂

  404. Seri

    Surrey, British Columbia

    5 stars I don’t usually comment on food blogs. I am a lurker who just makes the recipe and bookmarks it. But I had to step out of the shadows to comment and say that this is everyone’s favorite when I make it. It’s so tasty! The chicken is tender and full of flavor. A lot of recipes seem to be scared of flavor but this is top notch. Love it!
    Reply

    • Valerie

      Cambridge, Ontario

      Hi! It sounds so good with shrimp instead of the chicken. Does it take the same time to cook? Thanks.

    • Jennifer @ Show Me the Yummy

      Thanks Valerie! Raw shrimp (medium-large) only takes about 20-30 minutes on HIGH in the slow cooker.

    • Valerie

      Cambridge, Ontario

      Thanks so much for replying so quickly. Sorry for all the questions, but would I cook the sauce first for a certain length of time (how long would that be) and then add the shrimp in for the last 30 minutes or would it all just take 30 minutes?

    • Jennifer @ Show Me the Yummy

      Of course! If you’re short on time it would probably be fine to all cook in 30, but if you have time, I’d cook as directed and add the shrimp in the last 20-30 minutes. This will give the flavors in the sauce a chance to meld together more!

  406. Karen

    Minneapolis, Minnesota

    5 stars This was excellent. Great flavor and so easy to make. Adding the green onions and cilantro on top made it even better. Definitely try it!
    Reply

    • Jennifer @ Show Me the Yummy

      Yes! Love the green onions and cilantro – makes it so fresh! Thanks Karen 🙂

  407. Sherri

    Charlotte, North Carolina

    5 stars I’ve made this multiple times and we love it. Always keep the ingredients on hand. We use chicken thighs and cook it low for around 5.5 hours. It’s delicious. I’m making it right now, actually 🙂 thanks for the recipe!
    Reply

  408. Laura

    Boise, Idaho

    5 stars This is by far the best curry I’ve ever made and I’ve made it a lot of curry. I made some substitutions to make it “paleo approved.” I subbed sugar for coconut sugar and peanutbutter for almond butter. I also use Panang curry paste, because it’s a favorite. Nonetheless, great work on this recipe. It is definitely a go-to.
    Reply

  409. Jean

    Albuquerque, New Mexico

    5 stars Excellent! Used for a potluck at work. People wanted the recipe. I doubled the recipe except for the red chili flakes and couldn’t find any red curry paste in our small town so used 1 tsp red curry and the rest green curry paste. I cut the chicken up when I put it in the pot to avoid having to mess with it later. I admit I was worried the chicken wouldn’t cook so added 30 minutes to cooking time. Didn’t affect texture but think I should have had more faith. Thank you for a great recipe. It is on my list of favorites ! PS Due to this being for work I mixed up sauce! Did peppers and chicken in containers or zip lock bags dumped it together in the crock pot when I got to work (used a crockpot bag). Assembly & clean up was easy!
    Reply

    • Jennifer @ Show Me the Yummy

      That’s great, Jean!!! I’m so happy it worked out well for your potluck 🙂 Love how you assembled everything!

  410. Shannon

    5 stars I made this recipe this week and it was amazing! I added chopped onion and red bell pepper during the last 30 min of cooking and it was wonderful. I also thickened up the sauce with corn starch at the end. I am going to put this recipe on repeat for sure!
    Reply

  411. Lindsay

    5 stars Amazing! I shredded the chicken instead of chopping it, just a personal preference. The addition of the peppers, peanuts, and green onions was a great tip. As a side, this was the first recipe I have tried from your blog and I am OBSESSED with your page now. I will be trying many, many more. Thank you! 🙂
    Reply

  412. Tessa

    5 stars This is currently cooking in my crockpot, and even the raw sauce is delicious! So excited for the finished dish, thanks for a fantastic recipe! 😀
    Reply

  413. Susan

    5 stars This was amazing! I had never made curry before, but my husband and I practically licked our plates clean! I followed your instructions exactly, including the red peppers and crushed peanuts. I’m already counting down to cooler weather because this will absolutely be one of our frequent dinners!
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you so much Susan!!! So happy you love this as much as we do 🙂

  414. Jennifer

    5 stars I’ve tried so many crockpot recipes and honestly, we are usually somewhat disappointed witht the results cbut this recipe ROCKS. We absolutely loved it! I did double the garlic and add freshly minced ginger (about the same amount as the garlic) because I prefer fresh. I was skeptical but man oh man is this delish! Thank you!!
    Reply

  415. Katie

    Hi there! Since I’m not the greatest at cooking, I was wondering if you could suggest a specific brand for the coconut milk. Would it be sweetened or regular?
    Reply

    • Jennifer @ Show Me the Yummy

      Thai Kitchen is usually what you’ll find in grocery stores 🙂 It’s unsweetened in a can!

  416. Sandy

    5 stars Fab recipe. I doubled it. Added another tablespoon of red curry paste, used fresh ginger (1/4 tsp=1tablespoon), added some chipotle pepper and added another chicken stock cube. Near the end of the 3 hours, i loaded it up with veggies…. carrots, celery, onion, head of cauliflower, and crown of broccoli. With your suggested garnish, it was delicious over rice! Packaged and froze left overs for take-to-work lunches… hopefully it will freeze well. Many thanks. Love your website. This is the 2nd one tried. Recipes with real food ingredients. Also looking for new crock pot recipes.
    Reply

  417. Christina

    5 stars This looks delicious and will be trying it tomorrow , however 3 hours is too short of a time for us as we will be at work all day. If I use frozen chicken breast, how long should I leave it on for and will it still work using frozen chicken ? Thanks !
    Reply

    • Jennifer @ Show Me the Yummy

      Technically you’re not supposed to use frozen chicken in a crockpot, because there’s a greater chance of bacteria. You can definitely leave it for 8 hours, it’ll just be more of a shredded chicken rather than cubed 🙂

  418. Melanie

    Would the cooking time change if the chicken was diced? Whenever I order takeout, they’ve diced up the protein.
    Reply

    • Jennifer @ Show Me the Yummy

      I’ve never tried this with tofu, so I can’t say how that will cook in the slow cooker for 8 hours. Should be fine?

  421. Krystle

    5 stars OMG! Literally just finished eating this and it is AMAZING!!! My fiancé and I cannot handle how delicious this was and at a fraction of the cost it would be if we went out for Thai dinner! Thank you for sharing this deliciousness!
    Reply

  422. Nila

    Hi there! I’m planning on trying this recipe tomorrow night! Quick question: I’d like to add some veggies like broccoli, butternut squash, peas, onions, red peppers… Would it be okay to add it all in at the beginning or should I wait until the last hour? Thanks! Nila 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Add the squash and onions at the beginning and broccoli, peas, and red peppers in the last 30-60 minutes 🙂

  424. Cara

    5 stars Made this tonight and we’re loving it! It has a few ingredients I’ve never used before and I’m thrilled at how it turned out. Thanks for sharing!
    Reply

  425. Giddy

    I’ve always just ordered my Thai food to go, but this looks sooo easy. Definitely giving this a shot with my under-utilized slow cooker!
    Reply

  426. Allison

    5 stars Thank you so much for this amazing curry sauce recipe! I’m vegan, so no chicken for me, but I added thinly sliced and sauted bell peppers, green beans and onions. My non-vegan man loved it so much he asked me to make more veggies to go with the left over sauce the next night. 🙂 For mine, I also saw on previous comments someone mentioned a mushroom sauce substitute. So, being me and dying for curry, I went to research and found a good recipe for one (made by boiling dry shitake mushrooms in soy sauce and water). Turned out absolutely amazing and was even better the next night! Thank you so much for the great recipe!
    Reply

  427. sarah

    5 stars This is one of me and my husband’s favorite recipes. EVER! It is definitely in our regular rotation although I add spinach to get more veggies in.
    Reply

  428. Sue

    5 stars This is a keeper! Just a hint to make it even easier: Start with a small splash of coconut oil in the slow cooker, add the sliced or diced red peppers, and sauté on High 10–15′. Then remove to a small bowl & proceed with the recipe, adding ’em as a garnish when it’s done.
    Reply

  429. David

    5 stars I made this. I can’t say I “cooked” it, as all I did was mix the ingredients, add the chicken, and take a nap. Three hours later I plated a piece of chicken and devoured it. Then I cooked and drained ramen noodles (without flavour packet), and spooned the curry sauce over them; excellent, just needed chives. Now I have a bowl of leftover chicken and a measuring cup full of leftover sauce for later (sautee some sliced celery, onion, and carrots, add sauce and chicken, serve over jasmine rice). This recipe does not have enough stars! Why am I limited to 5?
    Reply

    • Jennifer @ Show Me the Yummy

      It’ll be fine without the sugar 🙂 There will be an impact on the flavor, the slight sweetness really rounds this out, that being said, it’ll still be delicious! 🙂

    • Jennifer @ Show Me the Yummy

      It’ll be fine without the sugar 🙂 There will be an impact on the flavor, the slight sweetness really rounds this out, that being said, it’ll still be delicious! 🙂

    • Jennifer @ Show Me the Yummy

      Hi Ivan! It’s not a very thick sauce anyway (see video), but it shouldn’t be watery. You can absolutely use cornstarch to thicken up the sauce! 🙂

  433. Marie

    Hello😄 Will be making this lovely recipe today!! I would like to use Thai glass noodles instead…. when should I throw these into the crock pot and for how long!? Thank you so much!! Cant wait☺️
    Reply

    • Jennifer @ Show Me the Yummy

      Yay! Enjoy! I’d say 10 minutes, covered, but I can’t be sure since I haven’t tested it before 🙂 I’d love to hear how it turns out! 🙂

  435. Veronica

    I love Thai cooking, so good.I have not thought about using my crock pot for Thai recipes. My favorite soup is Laxa soup. Have you tried this in a slow cooker? Thanks for sharing your recipes.
    Reply

    • Jennifer @ Show Me the Yummy

      I haven’t, but that laksa soup sounds delicious! I’m putting that on my “must make” list!!!! Thanks Veronica! 🙂

    • Jennifer @ Show Me the Yummy

      Hi Robyn! For food safety purposes, you’re actually not supposed to cook frozen meats in your crockpot – there’s a greater risk of bacteria. That being said, I’ve definitely done it before and I’ve lived to tell the tale. 😉 You’ll just need to make that call for yourself! I’d still keep the cooking time as is, check it, and if it’s still not done, add an additional hour! I hope that helps and you love it!

    • David

      5 stars I wouldn’t worry too much. Get all the other ingredients heating in the crock first and then add the frozen chicken – making sure it is fully submerged just as you would with raw. Instead of going with straight cooking time, I suggest a meat thermometer and watch for a minimum of 165 degrees F. Try it with a twist by using crunchy peanut butter instead, maybe 3/8 cup instead of 1/4 cup regular.

  437. Bobby

    Has anyone made this with shrimp and if so would you pan fry the shrimp and combine at serving time, or add them to the croc pot for N minutes at the end? This is for raw, thawed tiger shrimp. Or perhaps half’n’half shrimp + chicken thighs…it could be epic.
    Reply

    • Jennifer @ Show Me the Yummy

      LOVE that idea! I think the shrimp would only take about 30 minutes in the crockpot, but I can’t guarantee the results, because I haven’t personally tried it 🙂

  438. Shelby

    5 stars This was wonderful. I increased the chicken to sauce ratio a little and added a cornstarch slurry at the end to thicken the sauce a little and served over plain jasmine rice. It was delicious. TMI, but I always crave Thai or Indian at “that time of the month” and I love recipes like this because they save me a ton of money on takeout.
    Reply

  439. John

    I’m planning on making this for a grade school open house. Do you think it’s feasible to triple or quadruple the recipe? If so, do I limit the amount of red curry paste? Will quadrupling it be way too extreme? Also, how much longer do you think it will have to cook on low for the 6 lbs of chicken breast (yikes!) to cook completely? I plan to make this during the day with my 1st-3rd graders, so it should be very exciting!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi John! I’d follow the recipe as is and evenly triple/quadruple the recipe 🙂 You’ll definitely need to use more than one crockpot. If you’re quadrupling the recipe, I’d add half in one crockpot and half in another. I’d still check the chicken after three hours, but you MAY need to add an additional 1-2 hours. I hope that helps! Enjoy!

  440. Mary

    5 stars I love this recipe! Have made it several times with different tweaks. We are not huge meat eaters, so I often make it with potatoes instead of chicken. I also add a few diced tomatoes, carrots and/or zucchini. Whatever veggies I have on hand. Broccoli and peas would go great too. For toppings: scallions, cilantro, more diced tomatoes, roasted peanuts. Today I have it in the crock pot and the house is starting to smell delicious. Thanks for the awesome recipe!
    Reply

  441. C.

    Have you tried to make it with Tamari soy sauce instead of the fish sauce? I’m wondering how that would taste.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi there! Keep the fish sauce if you can, if you’d like to omit it, just leave it out OR I’ve heard mushroom sauce is a great substitute.

  442. Jo

    5 stars Made this last night and we’re all still talking about it!! Absolutely gorgeous flavours with tender chicken. Wasn’t sure about 3 hours on low but believe me it is the way to go. So easy but so successful. Thank you!
    Reply

  443. Caroline

    5 stars I love this recipe! I have made it several times for family, and friends. The smell of the soup filling the house makes my mouth water. Thai food is one of my favorite things so I take the extra step of adding two lime leaves and a few inches of peeled and chopped lemongrass, which I think adds depth in flavor. Thank you so much for this recipe! We are making it again tomorrow. 🙂
    Reply

  444. Marge

    5 stars This is SO delicious! I’ve made it three times now: the first time I followed it exactly (SO good); the second time, I did half green curry paste/half red curry paste and doubled the meat and coconut milk and tripled everything else; the third time I was cooking for someone with a peanut allergy, so I omitted the peanut butter and added a third tbsp of brown sugar to replace the sweetness of the peanut butter. This recipe is incredibly delicious and SO easy. Thanks!!!
    Reply

  446. Vanessa

    5 stars This dish was wonderful! I rarely comment online about recipes, or anything else for that matter, but this one deserves it. I also cooked some green beans and then sauteed them with the bell peppers before serving. It was an easy way to add more veggies. Thanks, again!
    Reply

  447. Cherie

    Just made this and it was delicious but would like to make sauce thicker. Tricia mentioned that she added cornstarch. At what point did she add it or do you hav recommendations?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Cherie! Yes if you add cornstarch (I’d say 2 tablespoons – 1/4 cup) and cook on HIGH uncovered for about 30 minutes, the sauce should thicken up quite a bit.

  449. Kira

    Making this now. Smells delicious, but it looks like a crock pot full of straight oil! Is the coconut milk supposed to break down into just oil like that? It looks a bit unappetizing. I did swap out cashew butter for peanut butter because my son has a peanut allergy, but I don’t think that should make a difference, right?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Kira! It definitely shouldn’t look like straight oil (I’d maybe just the expiration date on the coconut milk), so I’m not sure what happened there. I’m guessing if you give the sauce a really good stir once it’s done, all will be well! Let me know 🙂 Another thought would be the cashew butter – was that really oily when you stirred it in?

    • S

      This happened to me once too. The trick is to add the coconut milk at the end and it will have the creamy look/consistency.

  451. Katie

    I made this for dinner last night, and it was delicious! I think next time I’d add more red pepper flakes (not sure if I even put in the recommended amount though), just because my husband and I like spice, but I thoroughly enjoyed the recipe as is. 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Yay!! Thank you so much Katie! Trevor and I LOVE spice, so I’m definitely with you on that one 🙂

  452. sandi

    Hi. I made this and it was delicious! Only problem was the coconut milk seemed to look curtled- not so good as far as presentation. Can you tell me where I went wrong?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sandi! Thank you so much! Was your coconut milk at room temperature? Did you shake the can before pouring it in? If not, those would be my only thoughts on why the milk curdled. 🙂

  453. Rob

    Just made this. My girlfriend and I agree that it is as good as the many of the curries we’ve been served in restaurants. I’d like to see an updated version with a lot more vegetables.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rob! Thank you so much! Another curry recipe with more veggies is going on my to do list! 🙂

  454. Donna

    The coconut curry dish I make is much more complicated. Lots of different spices like star anise cinnamon and cumin. Next time I make it I’m going to try this easier version! Looks great
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Lori! You probably won’t need 6 hours. I’d check after 4 and go from there! 🙂

  456. Elcy

    Love this recipe! I’m going to try making a double batch. Any tips on how long I should cook on low in the crock pot for a double batch? Thanks.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Elcy! Thank you so much! I’d guess about 4, but you might need more 🙂 I hope that helps!

  457. Kris

    5 stars This was so delicious that I made another pot of it after finishing the first one. I only added some fresh sliced mushrooms and about a half cup of extra chicken stock because it needed more liquid to cover it all. The fresh chopped green onions and cilantro added on the finished product was an excellent idea too! This is my new favorite crockpot recipe!
    Reply

    • Jennifer @ Show Me the Yummy

      That’s amazing!!! Thank you so much, Kris! I’m really happy you loved this 🙂

  458. Bobby

    Sensational. I fried up a white onion with the garlic and browned the chicken before adding to croc pot. I liked the suggested addition of sweet potato above so had a go with that. Finally I tripled the crushed peppers because you gotta have some heat. One of the best curries I’ve ever made. Well done!
    Reply

    • Bobby

      Reading valued comments I increased the curry paste by roughly a third, a matter of preference but I really liked the result. I’m also using 1.5 TBSP of red pepper flakes for added heat which is by no means over-bearing. I’m using natural peanut butter which has a more intense flavour so I scaled back a bit there than if using standard Kraft peanut butter. Sweet potato and portabello mushrooms are now standard. This is such a good recipe.

  459. Debbie

    I used a red panang curry paste and served it over Jasmine rice on top of a Kaffir lime leaf. Turned out great. i usually make my panang the old way but there is only a slight difference in the crockpot so thank you for the time saving advantage!
    Reply

  460. Tricia

    5 stars This was amazing! I made it last night and it is definitely a family favorite now. I added a sweet potatoe and 1T cornstarch mixed into 1/4c water to the recipe to thicken sauce. I like a thicker sauce… my husband said it was just like our favorite restaurant! Thanks for recipe!
    Reply

  461. Marianne

    Chicago, Illinois

    5 stars I put sliced red peppers and green beans in the crockpot with 1/2 hr left to cook. Vegetables were tendercrisp and they added lovely colour to the dish. Excellent recipe….definitely a keeper.
    Reply

  462. Denise

    St Louis, Missouri

    5 stars This was very good! I love how simple it was, how fast it was and most importantly how amazing it tasted! I served over red thai rice noodles. SO GOOD, will be making again and again!
    Reply

    • Jennifer @ Show Me the Yummy

      Oooo I LOVE the idea of serving this over red thai rice noodles – YUM! So happy you loved this Denise 🙂

  463. Kat

    Saint Cloud, Minnesota

    5 stars So yummy and easy peasy. I have a friend who’s going to make it this weekend after getting a whiff of mine at lunch!
    Reply

  464. Linda

    Reidsville, North Carolina

    5 stars This is a great recipe. I made it last night and it was so good and easy! I didn’t change a thing.
    Reply

  465. Meika

    Seattle, Washington

    I love love LOVE this recipe! I made a tiny few tweaks since I like spicy and am a sucker for garlic. I only did about a nickel size of peanut butter, and added another tablespoon of curry paste. I also added siracha and almost doubled the garlic. My oh, my…so delicious. My boyfriend says it rivals restaurant Thai curry. I’ve made it almost 5 times now and every time it gets better. Thank you so much for the wonderful recipe!!
    Reply

    • Jennifer @ Show Me the Yummy

      You are SO sweet! Thanks Meika! Love that you add more curry paste, sriracha, and garlic… a woman after my own heart! 😉

  466. Wendy

    Minneapolis, Minnesota

    5 stars Is it possible to freeze leftovers? What is the best way to do this? I just made this recipe and it was delicious. But now I am going out of town and cannot eat it all. Also – any suggestions on making this spicier? Should I simply add more red pepper flakes? I tried doing that but I am wondering if that will give it the heat profile that I want. Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Wendy! I think this would freeze just fine in a sealed Tupperware container. 🙂 You could definitely try adding a little sriracha…LOVE that you love spice!

  467. Daniel

    Toronto, Ontario

    5 stars Hi Jennifer, I just made the curry, and it came out tasting very different from what it’s supposed to taste like. It kind of tastes like it’s overcooked – but I only left it in there for 3 hours on low. I have made this recipe before and it was incredible, so I’m not sure what could have gone wrong… The one thing I did differently was (1) make chicken stock out of powdered chicken stock, because I didn’t have time to buy the liquid version at the store and (2) use honey instead of brown sugar. Any ideas as to what it could have been?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Daniel! So glad you’ve made it before and loved it 🙂 It definitely could be the powdered chicken stock, but the honey should be just fine! Did you maybe accidentally cook it on high instead of low? Also, how old is your crockpot? The stock, temperature, or crockpot malfunctioning would be my best guesses 🙂 I hope that helps!

    • Daniel

      Toronto, Ontario

      I actully know what else it might be. I doubled the amount of chicken, so I also doubled everything else. I’ve seen here that if you double the coconut milk, it might be best to triple the other ingredients? It was definitely on low, and new crockpot!

    • Jennifer @ Show Me the Yummy

      I’ve actually never doubled this recipe personally, but that could definitely be the case!

  468. Judy

    Troutdale, Oregon

    5 stars Wow this was really yummy!! I had 10 skinless bone in chicken thighs so I doubled the coconut milk and tripled the rest of the ingredients and put on low for 5 hours. Served it over cauli-rice with cilantro and green onion. Hubby says he’d love to have this again!!! I agree. thank you.
    Reply

    • Judy

      Troutdale, Oregon

      5 stars Jennifer, I have to come back and tell you that I took some of the leftovers (2 servings worth) and froze it in a food saver bag to make a boil a bag for our camping trip last week …. it was fantastic!! Hubby said it was our best meal of the week log trip. First I put 2 servings of cauli-rice in the bottom of the quart size bag; spooned in the chicken thighs and sauce; then slowly vacuum pulsed the bag to get the air out and sealed it. In the freezer it went. To reheat you just heat a pot of water; stick the bag in and let it heat up on a simmer. Cut the bag open and serve in individual bowls. Such a treat! I will do this again just to have a ready to go meal at home.

    • Jennifer @ Show Me the Yummy

      Oh my gosh, thank you so much Judy!! SO happy these re-heated well and I absolutely need to try this over cauli rice!! 🙂

  470. Laura

    Arlington, Virginia

    5 stars I am SOOO glad I found my way to this recipe! My three year old and I made this one afternoon for our family for dinner and it was sooooo easy and AMAZINGLY delicious! Thank you so much!! You made our night! No more quick sandwiches on soccer practice nights!
    Reply

  472. Sarah

    Renton, Washington

    5 stars This was SO good! I have been trying my hand at curry this year and have inched my way closer to getting the hang of it each time- but my husband said it was the best one I had made by far. He called it “restaurant quality”. I had one question: we noticed that as the crock pot sat on warm for a few hours and we stuck the leftovers in the refrigerator, the sauce thickened. Is there a way to do this on the first serving? I was thinking- what if I cooked the curry sauce for 3 hours on low before adding the chicken and then did an additional 3 hours. I really liked the thickness of the curry when we are the leftovers.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sarah! You just made me so happy!! Really glad you and your husband enjoyed this recipe so much. If you want a thicker sauce, I’d actually recommend removing the lid (the liquid will then have a chance to evaporate and thicken) in the last hour of cook time. Let me know if you give that a try and how it works out! 🙂 Thanks again so much!

  473. Liana

    Poole, England

    5 stars I love Thai Red Curry and have made it before in my slow cooker. I’ve never tried adding peanut butter before – thanks for the idea! I’ve added it to my meal planner for next week 🙂
    Reply

  474. Jenni

    New Braunfels, Texas

    Do you use raw peanut butter or something like Jiff with sugar & oil in it? I would imagine the sugar would change the taste.
    Reply

    • Jennifer @ Show Me the Yummy

      I’ve used Jiff in the past, but I think this would be completely fine with a no sugar added peanut butter 🙂 Let me know!

    • Jennifer @ Show Me the Yummy

      You’re good, Julie! Just cut into a piece of chicken to double check that it’s cooked for extra safety 🙂

  476. Nina

    Downingtown, Pennsylvania

    5 stars I made this last night for my dad for father’s day. He lived in Algeria for a while, and other countries where he developed his love for spicy food. He is a connoisseur on this type of red curry sauce. Well he absolutely loved it! He wouldn’t stop eating, and making noises while he was eating it. It was just enough spice to make your nose run, but not so much that you dull your taste buds. Thank you so much for this recipe!
    Reply

    • Jennifer @ Show Me the Yummy

      Nina! You just made my day 🙂 We’re huge fans of spicy food, so it sounds like we’d get along really well 🙂 So so happy you all enjoyed this!

  477. Sara

    Wilmington, North Carolina

    5 stars I’ve made your recipe 3 or 4 times now, it’s a staple in my house! I triple the recipe and it makes enough (with rice) for 2 adults and 2 kids for 3 dinners. I add in a bag of frozen broccoli toward the end. It is so, so good, and I LOVE takeout chicken curry. Also, I use frozen chicken tenders and cook it on low about 6-8 hours.
    Reply

    • Jennifer @ Show Me the Yummy