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!
: 4 people
Results and timings may vary when adjusting servings
Crockpot Thai Chicken Curry
Amount Per Serving
Calories from Fat 306
% Daily Value*
Total Fat 34g
Saturated Fat 21g
Total Carbohydrates 16g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
(14 oz) can
full fat coconut milk
could also use lite
red curry paste
minced or pressed
crushed red pepper flakes
boneless skinless raw chicken breasts
Additional, optional ingredients
red bell peppers
sautéed - optional, but recommended*
sliced green onions
Grease crockpot with cooking spray.
Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
Place chicken breasts on top.
Spoon sauce over the chicken, so it's fully submerged.
Cook in crockpot on LOW for 3 hours.
After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.
*For the bell peppers: I just warmed a nonstick pan over medium heat. Once hot, I added in olive oil and let it coat the pan. Then I added in large bell pepper chunks, seasoned with salt, and sauteed them until they were tender (about 10 minutes).
Nutritional information does not include rice or optional toppings.
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