Description
Crockpot Thai Chicken Curry is a comforting, flavorful dish that combines the creaminess of coconut milk with the bold flavors of red curry paste and fresh vegetables. This recipe brings the essence of Thai cuisine into your kitchen with minimal effort, thanks to the magic of slow cooking.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons red curry paste (adjust for spice preference)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Steamed jasmine rice, for serving (optional)
Instructions
- Prepare the Base:
- Place the chicken, onion, garlic, and ginger into the crockpot.
- Add the Curry Mixture:
- In a bowl, whisk together coconut milk, red curry paste, fish sauce, and brown sugar. Pour the mixture over the chicken and stir to combine.
- Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Add Vegetables:
- About 30 minutes before serving, add the bell peppers and snap peas to the crockpot. Stir to combine and allow them to cook until tender-crisp.
- Finish:
- Stir in lime juice and adjust seasonings as needed. Garnish with fresh cilantro.
- Serve:
- Serve the curry over steamed jasmine rice or noodles for a complete meal.