4.92 from 45 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!
Servings: 4 people
Results and timings may vary when adjusting servings
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
Nutrition Facts
Crockpot Thai Chicken Curry
Amount Per Serving
Calories 538 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 21g 105%
Cholesterol 109mg 36%
Sodium 1040mg 43%
Potassium 1034mg 30%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 8g
Protein 43g 86%
Vitamin A 26.1%
Vitamin C 9.7%
Calcium 5.8%
Iron 25.7%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
  • 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
  1. Grease crockpot with cooking spray.
  2. 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.
  3. Place chicken breasts on top.
  4. Spoon sauce over the chicken, so it's fully submerged.
  5. Cook in crockpot on LOW for 3 hours.
  6. After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
  7. Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.

*For the bell peppers: I just warmed a nonstick pan over medium heat. Once hot, I added in olive oil and let it coat the pan. Then I added in large bell pepper chunks, seasoned with salt, and sauteed them until they were tender (about 10 minutes).

Nutritional information does not include rice or optional toppings.

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