This Crockpot Thai Chicken Curry is healthy, tasty, & only takes one dish & five minutes to put together! 3 hours of cook time & you’ve got one yummy meal!
Crockpot take-out fake-out recipes are the best. You should also check out: slow cooker lo mein, slow cooker thai chicken soup, slow cooker teriyaki chicken, slow cooker kung pao chicken, crockpot orange chicken, slow cooker ramen.
- Question #1: Why do I not use my crockpot
more? - Question #2: Why do I not make homemade curry more?
- Question #3: Why have I never used my crockpot to make homemade curry before this?!
more?These questions were raised after I taste tested this yummy, delicious, creamy, tangy, so-full-of-flavor-I-almost-couldn’t-take-it, Crockpot Thai Chicken Curry recipe.
Crockpot meet your new best friend Thai chicken curry.
Trevor has introduced me to some pretty wonderful food over our years together: Indian, Vietnamese, Thai… the list could go on. While we love getting take-out from all of these delicious cuisines, making them at home always seems so daunting.
Here’s the thing though: it doesn’t HAVE to be.
Do you wanna know why?
Because you can make great tasting, better than take-out, ethnic food IN. THE. CROCKPOT.
I know. It seems crazy to think you could create something ethnic and wonderful in the slow cooker. But I’m here to tell you that you can.
Do you wanna know something else?
We only use ONE pot in this crockpot Thai chicken curry, because we whisk together our peanut-ty, red curry sauce directly in the crockpot!
Speaking of which. That sauce is 👌.
Coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and red pepper flakes get whisked together to make a wonderfully flavorful, sweet, peanut-ty, smooth, rich, tangy sauce.
Can I use coconut cream instead of milk?
You cooooould, but I wouldn’t. Personally I think this is PLENTY creamy with the coconut milk and I didn’t want to add to the calorie count! However, if you’d like to use coconut cream, add a couple tablespoons after the cook time and then maybe add some water or broth until you’ve reached your desired consistency. If you give this a try, let me know!
But let’s back it up a minute and let’s address about the elephant in the room.
The dreaded fish sauce.
Here’s the deal: don’t skip it! Honestly… it. is. stiiiiinky. I use it in my Roasted Red Chili Tilapia and Thai Peanut Noodles, too. Every time I use fish sauce, I wonder if it’s going to kill the dish. I mean, how can something SO stinky, make food taste SO delicious?
I don’t know, but it works.
Fish sauce is so savory and really adds depth to the dish.
Just don’t smell it and you’ll be fine! 😉
Everything else smells great and I’m guessing you have everything but the red curry paste and fish sauce at home already! No worries, you can find this red curry paste
(and fish sauce) at any grocery store in the ethnic aisle.
This crockpot Thai chicken curry is perfect for those Saturday’s or Sunday’s when you’re feeling lazy and have absolutely zero desire to cook or even walk to the nearest restaurant. That’s not just me, right?
So what’s left? Delivery.
Nope. Not anymore.
How do you make thai chicken curry?
Basically whisk the sauce together:
- Coconut milk
- Peanut butter
- Red curry paste
- Fish sauce
- Lime juice
- Brown sugar
- 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!
Fine. Trevor always tells me to “never say never”. But you get the idea. 😉
– Jennifer
Should I do more crockpot recipes? Show me the yummy!
Crockpot Thai Chicken Curry
Ingredients
- 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
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.
Notes
Related Yummy Recipes
Nutrition Information
*Note: Nutritional information is estimated and varies based on products used.
Liz S
Delicious, thumbs up all round!
Jennifer @ Show Me the Yummy
Thanks Liz! It’s a favorite over here 🙂
David
This was delicious, 5 stars with no reservations. I look forward to making it again.
Jennifer @ Show Me the Yummy
Thanks David!
Julie Smales
So easy and so delicious. Have convverted to Uk measures for friends who all love it.
Jennifer @ Show Me the Yummy
That’s great!! Thanks Julie 🙂
Alanna
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??
Jennifer @ Show Me the Yummy
Yes! Same cook time 🙂
Rebecca
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?
Jennifer @ Show Me the Yummy
The chicken may overcook if you cube it before!
Rebecca
Hi! Do you know how to modify the cooking time for making in an instant pot? Thanks!
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?
ND
Can i use chicken thighs and if so would it still take 3 hours? Thanks
Jennifer @ Show Me the Yummy
I think so! 🙂
Meggen
I made it with chicken thighs and it took the same time.
Trevor @ Show Me the Yummy
Great to know!
Whitney E Palmer
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!
Jennifer @ Show Me the Yummy
Thanks so much! 🙂
Shelly Grajewski
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.
Jennifer @ Show Me the Yummy
We love extra heat! 🙂
Meggen
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!
Jennifer @ Show Me the Yummy
Chicken broth or stock is totally fine! 🙂 Enjoy!
Meggen
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
Love it! Thanks Meggen! Hope you enjoy the corn and ham 🙂
Brandie
I plan on doubling the recipe. Should I extend the cooking time?
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!
Hongie
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.
Jennifer @ Show Me the Yummy
The hot basil sounds really interesting!! 🙂
Rebecca M
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?
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 🙂
Lindsey A
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.
Jennifer @ Show Me the Yummy
You’re so welcome! 🙂
Tiffany
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!
Jennifer @ Show Me the Yummy
Thanks Tiffany! 🙂
Karen
love, love, this recipe. Easy to make and chicken comes out tender and tasty every time!
Jennifer @ Show Me the Yummy
That’s great to hear, Karen! 🙂
Elle
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!!
Jennifer @ Show Me the Yummy
Thanks so much Elle! Love your additions 🙂
shelli
Could you soak rice then add to the crockpot?
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. 🙂
Jake
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!
Jennifer @ Show Me the Yummy
Thanks so much Jake!
Dianne Farrington
I cut back on the fish oil and added a little more peanut butter… this was AMAZING!! And SO easy! Thank you!
Jennifer @ Show Me the Yummy
Glad you liked this! Thank you! 🙂
Adam S
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
Jennifer @ Show Me the Yummy
Yay!! Thanks so much Adam! 🙂
Jackie
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.
Jennifer @ Show Me the Yummy
Aww thank you so much Jackie!! 🙂
Amelia B
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
Jennifer @ Show Me the Yummy
Aww thank you so much Amelia!!! Really glad you loved it 🙂
Barb
Looks wonderful and so easy. If i use a better curry paste (mae ploy) should i use same amount? Thank you!
Jennifer @ Show Me the Yummy
I can’t say, because I haven’t tested it, but I’d imagine it would be the same!
Erin Sears
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 🙂
Jennifer @ Show Me the Yummy
Love it!!! 🙂 Thank you so much!
Jo
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!
Jennifer @ Show Me the Yummy
Thank you so much!! 🙂
Lisa Nash
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.
Jennifer @ Show Me the Yummy
So happy it turned out!!! 🙂
Kate
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.
Jennifer @ Show Me the Yummy
Aww yay!!! Thank you so much! 🙂
Laura Willits
Just made this for myself and husband. Wow, tasty! I’ll be using this recipe again. Thanks very much.
Jennifer @ Show Me the Yummy
Thank you!! 🙂
Jenn
What could I use instead of the fish sauce in a crunch? Thx jenn
Jennifer @ Show Me the Yummy
Just omit 🙂
Kathryn Ostermeie
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!).
Jennifer @ Show Me the Yummy
So glad this was family approved! 🙂
David
This is an excellent recipe. Adding a can of pineapple chunks rounds it out perfectly.
Jennifer @ Show Me the Yummy
Love it! Thanks!
Christy
We made this for dinner and my boyfriend just told me it was his favorite dish I’ve ever made! Thank you so much!
Jennifer @ Show Me the Yummy
Aww yay!! Thank you so much! 🙂
Stephanie
My local store did not have fish sauce. Can I substitute for oyster sauce or would you just omit from recipe?
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
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?
Stephanie
I couldn’t find fish sauce at the store I shop at. Can you substitute for oyster sauce or would you just omit?
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 🙂
Karissa Cliff
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
Jennifer @ Show Me the Yummy
So happy you loved this! 🙂
Rebecca
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.
Jennifer @ Show Me the Yummy
Love it!! I actually have a crockpot vegetarian curry if you’re interested: https://showmetheyummy.com/slow-cooker-vegetable-curry-recipe/
Rachael Wingate
I have a 3 quart slow cooker – do you think that will be big enough for this recipe?
Jennifer @ Show Me the Yummy
It’ll be tight but it MIGHT fit. I can’t guarantee though.
Violet
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.
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! 🙂
Seri
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!
Jennifer @ Show Me the Yummy
You just made my day. 🙂 Thank you so much Seri!!
Carol Johnson
Switched to shrimp instead of chicken and added chunks of pineapple.
Awesome.
Jennifer @ Show Me the Yummy
Love it!!
Karen
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!
Jennifer @ Show Me the Yummy
Yes! Love the green onions and cilantro – makes it so fresh! Thanks Karen 🙂
Sherri
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!
Jennifer @ Show Me the Yummy
Thank you so much Sherri! It’s one of our favorites too 🙂
Sherri
I just want to say I’ve made this multiple times (it’s in the slow cooker right now!) And it’s delicious. I always cook it for longer, because I personally love the chicken to fall apart into the sauce, and I use boneless skinless thighs. low and slow! It’s always a huge hit. Thanks for this recipe!
Laura Chiuppi
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.
Jennifer @ Show Me the Yummy
You are so sweet! Thank you so much Laura!! 🙂
Jean M Ryan
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!
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!
Shannon
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!
Jennifer @ Show Me the Yummy
Yay!! Thanks Shannon! 🙂
Lindsay
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! 🙂
Jennifer @ Show Me the Yummy
Aww yay!!! Thank you so much Lindsay! 🙂
Tessa
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! 😀
Jennifer @ Show Me the Yummy
Yay!! Thanks Tessa! 🙂
Susan
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!
Jennifer @ Show Me the Yummy
Thank you so much Susan!!! So happy you love this as much as we do 🙂
Jennifer
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!!
Jennifer @ Show Me the Yummy
Yay!!!! Thank you so much Jennifer!!! 🙂
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?
Jennifer @ Show Me the Yummy
Thai Kitchen is usually what you’ll find in grocery stores 🙂 It’s unsweetened in a can!
Sandy
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.
Jennifer @ Show Me the Yummy
Yay!!! Thank you so much Sandy!!! Here are all our other crockpot recipes: https://showmetheyummy.com/recipe-search/?_sft_preparation=crockpot
Christina
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 !
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 🙂
Melanie
Would the cooking time change if the chicken was diced? Whenever I order takeout, they’ve diced up the protein.
Jennifer @ Show Me the Yummy
You dice the chicken after it’s cooked 🙂
Lutgart
Also, I used Tofu insead of chicken.
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?
Lutgart
Making this today, but since I will be at work all day, I will have to cook this on low for 8 hours….. Too long??
Krystle
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!
Jennifer @ Show Me the Yummy
Thank you so much Krystle!!!!!! <3
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 🙂
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 🙂
Ruchi
Hi! Do i have to use fish sauce for this?
Jennifer @ Show Me the Yummy
You don’t have to 🙂 It just won’t have that extra Thai flavor
Cara
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!
Jennifer @ Show Me the Yummy
Thanks so much Cara! 🙂
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!
Jennifer @ Show Me the Yummy
Aww thank you!
Allison
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!
Jennifer @ Show Me the Yummy
Yay!!! Thank you so much!
sarah
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.
Jennifer @ Show Me the Yummy
Yay!! Thank you so much Sarah! 🙂
Sue Llewellyn
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.
Jennifer @ Show Me the Yummy
Amazing! Wish my slow cooker had a saute function!!
David
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?
Jennifer @ Show Me the Yummy
Haha thank you so much David!!!! 🙂
Hannah
Has anyone tried without the sugar?
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! 🙂
Hannah
Has anyone tried making this without the sugar? Would rather avoid the sugar if possible. Thanks
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! 🙂
Ivan
Followed your recipe but it was very wartery. Did I use the wrong coconut milk?
Can I use cornstarch to thicken up the sauce ?
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! 🙂
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☺️
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! 🙂
Sarah Hibbing
Hi! I love this recipe. But can I add rice noodles,and if so, when?
Jennifer @ Show Me the Yummy
Sure! I’d cook the noodles separately and stir in at the end 🙂 Thanks so much!
Kristi Smith
Hi! Would the cooking time be different for boneless chicken thighs? Thanks!!
Jennifer @ Show Me the Yummy
Hi Kristi! Probably the same amount of time 🙂
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.
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! 🙂
Robyn Harris
Could this be done with frozen boneless breasts, longer cooking time on low?
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
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.
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.
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 🙂
Shelby Taylor
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.
Jennifer @ Show Me the Yummy
Yay!! Thanks so much Shelby! 🙂
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!
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!
Mary
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!
Jennifer @ Show Me the Yummy
LOVE it!!! Thanks so much Mary!! 🙂
C.
Have you tried to make it with Tamari soy sauce instead of the fish sauce? I’m wondering how that would taste.
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.
Jo Anne
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!
Jennifer @ Show Me the Yummy
Thank you so much Jo Anne!! 🙂
Caroline
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. 🙂
Jennifer @ Show Me the Yummy
Wahoo! Thanks so much Caroline! 🙂
Marge
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!!!
Jennifer @ Show Me the Yummy
Yay!!! Thank you so much Marge!! 🙂 Glad you’re enjoying it!
Celesta K Williams
Do you have the nutrition facts for this dish? I can’t wait to make it.
Jennifer @ Show Me the Yummy
Hi Celesta! Yay!! I hope you love it. I don’t, but here’s a great calorie counter… all you do is put in the recipe/servings and it will tell you all the nutritional information: http://www.caloriecount.com/cc/recipe_analysis.php
Vanessa
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!
Jennifer @ Show Me the Yummy
Awww yay!!! Thank you so much Vanessa!
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?
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.
Sara
I loved this so much! The red peppers are yummy. I will add pea pods or broccoli next time!
Jennifer @ Show Me the Yummy
Thank you so much Sara!
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?
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.
Jolie
This is hands down the red curry recipe. Thank you for sharing!
Jennifer @ Show Me the Yummy
Aww thank you!!
Katie @ Gettin' My Healthy On
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. 🙂
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 🙂
sandi tadeo
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?
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. 🙂
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.
Jennifer @ Show Me the Yummy
Hi Rob! Thank you so much! Another curry recipe with more veggies is going on my to do list! 🙂
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
Jennifer @ Show Me the Yummy
Thanks Donna! I hope you love it!
Lori
I want to double the recipe. Do I then have to cook for 6 hours?
Jennifer @ Show Me the Yummy
Hi Lori! You probably won’t need 6 hours. I’d check after 4 and go from there! 🙂
Elcy Wang
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.
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!
Kris Rhodes
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!
Jennifer @ Show Me the Yummy
That’s amazing!!! Thank you so much, Kris! I’m really happy you loved this 🙂
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!
Jennifer @ Show Me the Yummy
Yay!!! Thank you so much Bobby!! So happy you loved this 🙂
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.
Jennifer @ Show Me the Yummy
Thanks so much!!
Debbie McCarrick
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!
Jennifer @ Show Me the Yummy
Hi Debbie! Yay!!! So glad you liked this 🙂 Thanks for making it!
Tricia
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!
Jennifer @ Show Me the Yummy
Yay!!! Thank you so much Tricia!
Marianne
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.
Jennifer @ Show Me the Yummy
Thank you so much Marianne! LOVE the addition of green beans and red peppers 🙂
Denise
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!
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 🙂
Kat
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!
Jennifer @ Show Me the Yummy
Yay! Thank you so much, Kat!!
Linda Huffman
This is a great recipe. I made it last night and it was so good and easy! I didn’t change a thing.
Jennifer @ Show Me the Yummy
Thank you so much, Linda!! 🙂
Meika
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!!
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! 😉
Wendy
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!
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!
Daniel
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?
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
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!
Judy
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.
Jennifer @ Show Me the Yummy
Hi Judy! Thank you so much! LOVE the idea of serving this over cauli rice 🙂
Judy
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!! 🙂
Charity Hansen
do you use unsweetened or sweetened coconut milk?
Jennifer @ Show Me the Yummy
Hi Charity! I use canned coconut milk which is unsweetened 🙂
Charity Hansen
Thank you for such a quick response running to store to grab the stuff I need for a yummy surprise meal for the family tonight =)
Jennifer @ Show Me the Yummy
Oh I love that!! Enjoy! 🙂
Laura
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!
Jennifer @ Show Me the Yummy
Hi Laura! Yay!!! So happy the whole family loved this 🙂 Thank you!
myndee
thank you for this recipe, I will definitely use this.
Jennifer @ Show Me the Yummy
Enjoy! 🙂
Sarah
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.
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!
Liana
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 🙂
Jennifer @ Show Me the Yummy
I hope you love it Liana! It’s one of our favorites 🙂
Jenni
Do you use raw peanut butter or something like Jiff with sugar & oil in it? I would imagine the sugar would change the taste.
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!
Julie
3 hours on low for boneless chicken is safe, right? I’m being paranoid?
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 🙂
Nina
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!
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!
Sara
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.
Jennifer @ Show Me the Yummy
Love it, Sara! I’m so happy it’s become a staple in your house 🙂 Great idea with the addition of the broccoli and I’m really glad to hear that this triples well! 🙂 Thank you!!
Brie
This was absolutely lovely and almost too easy. I wound up with lite coconut milk (all they had at the market) and it wasn’t missing any richness at all. So right about fish sauce; it’s a difficult smell to stomach, but really adds a lot of depth of flavour. If you aren’t so keen, you could half the fish sauce but don’t omit! It really is a staple of Thai curries and it completely loses its pungency during cooking 🙂 Great idea to keep the chicken whole during cooking so it doesn’t fall apart. This one is going to be a staple, thanks!
Jennifer @ Show Me the Yummy
Yay! Thanks so much, Brie! Glad to hear that lite coconut milk works and that you really enjoyed the curry. 🙂
Brie
I’ve made this recipe more than a few times now and it is always a dinner we look forward to! The only modifications I’ve made are sometimes to add bamboo shoots and baby corn, which hold up well in the slow cooker and add some great texture. Thanks again for such a lovely recipe, I’ve shared it many times.
Jennifer @ Show Me the Yummy
Yay!! Thank you so much! LOVE the addition of baby corn 🙂
KTB
We love this recipe. LOVE IT! So easy the kids can make it with ingredients that are easy to keep around. Towards the end, throw in whatever veggies are going soft in the fridge and serve over rice.
Jennifer @ Show Me the Yummy
Awesome!! I love that you got your kids involved and I love that you added veggies in towards the end. I’m really happy that you enjoyed this! Thanks for making it 🙂
Ashley Malek
Made this for the family and it was a big hit – flavor wise. However, I was disappointed in the texture of the chicken – mine came out pretty tough after cooking on low for 2.5 hours. The flavor is great though, and was even better the next day as leftovers.
I’m going to try this again, using the sauce as an all day marinade, and then baking the chicken in the oven.
Any tips for keeping the chicken tender?
Jennifer @ Show Me the Yummy
Hi Ashley! So glad you liked the flavor 🙂 I’m surprised the chicken came out tough… I haven’t had that problem! That being said, all crockpots are different, so maybe mine isn’t quite as hot. You could definitely try making this with bone in chicken thighs or breasts, which would definitely be more juicy (you may need to cook them longer, however)! I hope that helps 🙂
Tayla
Thanks for posting this recipe! It was so so easy and delicious! It impressed my chef husband too! I love your website – thanks again!
Jennifer @ Show Me the Yummy
That’s awesome Tayla!!! Glad to hear you both loved this! 🙂
Danielle
are the cooking times the same if you double the recipe?
Jennifer @ Show Me the Yummy
Hi Danielle! I’d check it after 3 hours, but allow for 4 hours just in case! 🙂
Cate
This recipe is unbelievably delicious. The sauce is complex– slightly sweet from the coconut milk, savory and peanuty, and spicy (we increased the red pepper flakes). SO GOOD. This is the third time we’ve made it. Perfect crock pot recipe for a busy husband and wife.
Jennifer @ Show Me the Yummy
Thank you so much for your kind words, Cate!!! I’m so SO happy you guys are loving this 🙂
S.L.G.
Hey!
Not sure what I did wrong… but my chicken was NOT done after 3 hours on low! I put it on high for another two and plan to check on it after an hour. A little bummed because it will be done too late to eat for dinner and had to order take out…
Jennifer @ Show Me the Yummy
Hi Sofia! After three hours, the chicken should be cooked. A few things could’ve gone wrong. Were your chicken breasts frozen? Or were the chicken breasts really big? Was the lid on? Something with the crockpot? Was it on warm instead of low? There are so many things that could have happened, but after 3 hours, the chicken should be cooked, so I’m sure what it could be. Sorry it didn’t work out for you, but thanks for trying the recipe!
Char
Hi! I’m so excited to try this recipe! Have you ever tried adding any veggies? Any recommendations on which ones wouldn’t get mushy over 3 hours? Thanks in advance!
Jennifer @ Show Me the Yummy
Hi Char! I hope you love it! Honestly, I had tried cooking veggies right in the crockpot with this and didn’t like the texture. I’d recommend sautéing some veggies (red bell peppers, mushrooms, etc) separately right before serving! You can see what I did in the notes in the recipe box 🙂 Hope that helps!
Melissa
This recipe sounds so easy and delicious! I plan on making it for 4 adults and one hungry toddler. Do you recommend I just double the recipe?
Jennifer @ Show Me the Yummy
Thank you so much Melissa! Yes. I’d double it, even if you have leftovers, they reheat wonderfully! 🙂 I hope you love it!!
anna
Thank you so much for posting this recipe. It was an instant favorite for my family. The sauce is so well balanced and mild that both of my toddlers gobbled it up with their chicken and zucchini. I served the dish with rice for my husband and kids and used cauliflower “rice” for myself.
Jennifer @ Show Me the Yummy
Hi Anna! I’m so glad you and the whole family loved this! I LOVE the idea of serving this with cauliflower rice. 🙂
Maura Ahearn
I’m not sure how I stumbled on your recipe, but I’m glad I did! We have made this dish every Sunday for the past 4 weeks. So flavorful and filling. Thanks for sharing.
Maura
Jennifer @ Show Me the Yummy
Hi Maura! Thank you SO much 🙂 I’m so happy we’re a part of your Sunday dinner routine and I’m really glad you love it so much! 🙂
Denita
Hi, i’m trying to lose weight and try put in more interesting food in my diet other than just meat and vegetables. Would this meal be ok if i’m losing weight for dinner? I wouldn’t have rice of course, I would LOVE to know the nutrition, please let me know thank you
Jennifer @ Show Me the Yummy
Hi Denita! To make this lower in calories, I’d suggest using lite canned coconut milk. Four servings (with the lite milk) would be about 540 calories per serving. I hope that helps! 🙂 If you’re looking for lower calorie dinners, I’d definitely suggest looking through our healthy recipe category, too! Let me know if you want any recommendations. 🙂 Also, here’s a great calorie counter… all you do is put in the recipe/servings and it will tell you all the nutritional information: http://www.caloriecount.com/cc/recipe_analysis.php
Denita
Thanks so much for your reply 🙂 I was going to use light coconut milk anyway 🙂 Just one more question is that 540 calories with rice? I’m going to be making it for dinner tonight, very keen to try!
Jennifer @ Show Me the Yummy
You’re welcome! It’s 540 without the rice. 🙂 I hope you love it!
Melissa
Can you substitute green curry paste
Jennifer @ Show Me the Yummy
Hi Melissa! Yes! Let me know how it turns out! 🙂
Colleen
I made this once before and it was delicious! However, this time I have a couple of large chicken thighs (bone-in) that I’d like to use. What’s your time and temperature recommendation? I’m thinking it may be more like 4-6 hours on low?
Jennifer @ Show Me the Yummy
Hi Colleen! Thank you so much! 🙂 You’re right on… I’d say 4-6 hours (definitely check after 4) on low. 🙂 Let me know how the thigh meat works…sounds delicious!
Corky
Thanks for sharing! I sent this to my boss and now he cannot stop talking about this AMAZING recipe! Delicious!!!
Jennifer @ Show Me the Yummy
Hi Corky! Oh I’m so glad!! Thank you! 🙂
Karin
If you use this as is, it is very strong with the coconut milk flavor. I used half as much coconut milk and nearly twice as much red curry and it was absolutely delicious. As with most “asian inspired” recipes, it is best when it has time to sit for at least a day after you cook it.
Karin
I also used mushroom sauce instead of fish sauce – when I was in Thailand, they told me if a person does not like fish sauce, it is a great alternative.
Jennifer @ Show Me the Yummy
Mushroom sauce? Amazing!! Thanks for the tip!
Jennifer @ Show Me the Yummy
Hi Karin! I’m so glad you liked this!! 🙂
Megan
love this recipe! so easy and delicious. if i’m in a time crunch and need to cook on high, how long would you recommend?
Jennifer @ Show Me the Yummy
Thanks Megan! I’d say an hour and a half on high should be fine! 🙂
Gilly
This looks amazing!!! I want to make this right now and eat it right now at 11pm…..not feasible? Dang it! I’m wondering how spicy the red curry is. I love Thai and Indian but I don’t tolerate a lot of eat. A cool cucumber side dish sounds delicious and perfect for this kind of dish. Thanks for the idea Shawna!
Jennifer @ Show Me the Yummy
Ha! This curry is the perfect midnight snack 😉 I, personally, don’t think red curry is very spicy…but I reeeeally like spicy food. My suggestion would be to taste the curry paste alone to test how spicy you think is it. 🙂 If you think it’s really spicy, maybe add a little less than written in the recipe. 🙂 Trevor and I both absolutely love Thai & Indian food. 🙂
Velvet
can we double the number of chicken breasts for more servings?
Jennifer @ Show Me the Yummy
Hi there! I’d double the whole recipe if you want more servings. A longer cook time may be needed, however. Hope that helps! 🙂
Alison
I had a dinner party last night and served this dish. Everyone loved it! Thank you for the video and all the instructions. Seeing it being made encouraged me tremendously. With the weather turning a little cooler, I may actually start cooking again!
Jennifer @ Show Me the Yummy
Hi Alison!! Thank you so much for making the curry! I’m really glad to hear that everyone loved it. 🙂 It feels good to be cozy in the kitchen when it starts getting cooler, doesn’t it? 🙂
Shawna
I made this tonight with a few tweaks… I added thin sliced yellow onion and thin sliced red peppers right to the crosk pot. I also used fresh ginger instead of ground ginger and I used light coconut milk ( I will use regular next time). I also cut the chicken into chunks before cooking.
On the side I served thin sliced cucumber and jalepeno with a touch of sesame oil and rice wine vinegar… found this was delish right on the curry with the cilantro and green onion!
This was so delicious! My husband had two giant servings! I will definitely make this again!
Jennifer @ Show Me the Yummy
Thanks for making the recipe, Shawna, and I’m so happy to hear you loved it!! 🙂 The cucumber w/ jalapeno sounds absolutely delicious!
Blaine
I used this recipe as a base and edited a few things. I kept the curry itself the same (the sauce) but instead of chicken I used tofu and frozen vegetables. This recipe is amazingly tasty! Thank you so much for posting it!
Jennifer @ Show Me the Yummy
Love that you made this vegetarian, Blaine! It sounds delicious 🙂 So glad you enjoyed the recipe!!
Nina
This is delicious! My husband is the cook between the two of us, but he’s been begging me to cook for him for once! Cooking is super intimidating for me & I always try to make excuses not to cook & insist that he does it instead. However, this recipe is SUPER EASY & it turned out so YUMMY! I will make it again & again! Thank you!
Jennifer @ Show Me the Yummy
Hi Nina! I’m so happy that this turned out for you! Sometimes the easiest recipes are the best! 🙂 I love any recipe where I can dump all the ingredients into my crockpot and be done! I hope you can find more recipes on SMTY that make cooking less intimidating for you. 🙂 Thanks for making (and enjoying!) the recipe. 🙂
Erin
This looks great! What is the serving size? I know it says it will serve 4, but do you know how many cups it yeilds over all?
Thanks!!
Jennifer @ Show Me the Yummy
Hi Erin! My guess with the sauce and chicken, it would yield about 4 cups? Honestly, I’m not sure! So sorry about that. I’ll keep that in mind for my next recipes. Thanks. 🙂
Maria
I think you’ve inspired me to actually take my crockpot out 🙂 Looks delish!
Jennifer @ Show Me the Yummy
Ha! Thanks Maria 🙂 It’s SO easy and yummy! I love my crockpot waaaaay too much. 😉
sara
How long is too long to have it on warm after the 3 hours?
Jennifer @ Show Me the Yummy
Hi Sara! It should be fine for up to 2 hours on “warm”. 🙂
Nicole
A fantastic recipe! I love crockpot recipes and this is something different that I needed in my meal rotation. The fish sauce was well worth the fishy smell, it gave the dish great flavor!
Jennifer @ Show Me the Yummy
Thank you, Nicole! I’m so happy you loved it. 🙂 Thanks for commenting!
Adrienne
Yes, please, please make more delicious crockpot recipes. I am a bit crockpot challenged (I know, whaaaat?) and HATE the recipes that use cream of some can of soup. I love your site because it has real food deconstructed so even I can make it. I love how you even tell how to make the sautéed peppers. I’m sure I could’ve figured it out but it helps to have a guideline. Thanks for inspiring me to cook! You make it less of a chore and actually fun. Especially when the food turns out to be delicious and then I look like a diva chef to my boyfriend!!
Jennifer @ Show Me the Yummy
Hi Adrienne! You honestly just made my day. 🙂 This was so nice to read. I will definitely make more crockpot recipes… I may have another coming your way in a few weeks (fingers crossed it turns out! 😉 ). I’m so happy that you’re enjoying the recipes and that you’re having an easy time following along! I’m especially happy to hear that you’re having fun in the kitchen! Seriously. Thanks again for commenting, it truly makes me happy to know that you’re enjoying the blog! 🙂 Glad to have you as a part of the SMTY family!
Bev Ager
I have never posted before so am not sure if I am doing it right. I would like to try this but have 2 questions. My husband can’t have peanuts or other nuts. Could I stir that into the pot after removing his portion? Or better yet, is there a good substitute for the peanut butter? I’d like to use penang paste. Will that work? Thank you.
Jennifer @ Show Me the Yummy
Hi Bev! I’d recommend using sunflower seed butter 🙂 Like this: https://sunbutter.com/sunbutter-creamy/
Bev Ager
Thank you. I hadn’t heard of that.
Be