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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! showmetheyummy.com #crockpot #slowcooker
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4.97 from 494 votes

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!
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main
Cuisine: Thai
Keyword: crockpot coconut curry chicken, easy crockpot curry chicken, slow cooker chicken curry, slow cooker thai chicken recipes
Servings: 4 people
Calories: 538kcal

Equipment

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
US Customary - Metric

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.
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Video

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.

Nutrition

Calories: 538kcal | Carbohydrates: 16g | Protein: 43g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 109mg | Sodium: 1040mg | Potassium: 1034mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1305IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 4.6mg