Slow Cooker Thai Chicken Curry

This Slow Cooker Thai Chicken Curry is one of the easiest slow cooker recipes to make, as you just throw everything in the slow cooker and let it cook away - no prep or pre-cooking needed. Just some chicken, veggies, Thai curry paste and coconut milk and you have yourself a spicy and fragrant easy weeknight meal.

We spent 3 weeks travelling around Thailand a few years ago and we ate a LOT of Thai curry. We ate pretty much every variety that we could get our hands on and have been making it every couple of weeks since we got back. Thai food is simple, but incredibly fresh, fragrant and can be really healthy too.

As with most recipes, cooking them slow and low allows the flavours to really intensify. That certainly goes for this Slow Cooker Thai Curry. The juices from the chicken and vegetables mix with the coconut milk and curry paste to make a really delicious broth that the rice will soak up when served. So, even though it looks really liquidy when cooked, that is where all the flavour is.

Why should you try it?

Step by step

One: Put the chicken, onion and red pepper in the slow cooker.

Two: Add the curry paste and coconut milk and gently mix.

Three: Cook on low for 8 hours or high for 4 hours.

Four: Serve on top of a rice/quinoa mix with a squeeze of lime and fresh coriander on top.

Chicken breasts or thighs for curry?

We find that bone in chicken thighs just have a lot more flavour and they are better value for money, which is why we used them in this dish.

But, if you want to make a leaner Thai curry, then you could use chunks of chicken breast instead, but you might need to reduce the cooking time as it will fall apart and shred. The chicken in this recipe literally falls off the bone when serving - it's so delicious and tender.

Can this be vegetarian?

You can easily make a vegetarian version of this dish. Swap out the chicken for chunky vegetables such as butternut squash, sweet potato, peppers, courgette and mushrooms and cook is for 2 hours on high. You could even use a meat substitute or some tofu.

Thai curry paste

We are big fans from making things from scratch as much as we can, but being busy working parents we love finding ways we can save time in the kitchen. If you want to make your own Thai Curry Paste, then we have a recipe for that, but in the interest of keeping this a really quick and easy to prepare meal, we used store bought paste.

There are some fantastic option out there now, that aren't loaded with salt and sugar, so get the best quality one you can. You can use red, green or yellow paste depending on what level of spiciness you like.

Can it be frozen?

This curry is great for freezing. Take the chicken off the bone (and discard the bone) and shred it up in the slow cooker pot with the rest of the ingredients and wait for it to cool. Portion it out (with some rice for an even easier freezer meal) and put in the freezer. They will keep in there for about 3 months and then once fully defrosted you can reheat them in the microwave or oven.

Extra tips

• You can make a vegetarian version of this by swapping the chicken for chunky vegetables and cooking it on high for 2 hours.
• Make a leaner version of this by using chunks of chicken breast rather than the chicken thighs.
• If you don't want to serve this with rice, add some chunks of butternut squash in with the rest of the ingredients to make the curry itself more filling.
• Give this curry a veggie boost by adding some chopped kale or spinach about 30 minutes before the curry is finished.
• If you like your curry really spicy, then sprinkle some chilli flakes over before serving.

More Thai recipes

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Recipe

Slow Cooker Thai Chicken Curry

This Slow Cooker Thai Chicken Curry is one of the easiest slow cooker recipes to make, as you just throw everything in the slow cooker and let it cook away.

Low Carb

4.85 from 40 votes

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Course: Main Course

Cuisine: Thai

Prep Time: 5 minutes

Cook Time: 4 hours

0 minutes

Total Time: 4 hours 5 minutes

Allergen:

Meat

Servings: 4 servings

Calories: 435kcal

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Ingredients

UK Metric Measures - US Customary Measures

• ▢ 1 red pepper thinly sliced
• ▢ 1 medium onion peeled and thinly sliced
• ▢ 4 chicken thighs
• ▢ 2 tablespoon Thai curry paste (heaped)
• ▢ 400 ml coconut milk
• ▢ 1 lime (juice only)
• ▢ 25 g fresh coriander chopped

Instructions

• Put the chicken, onion and red pepper in the slow cooker.
• Add the curry paste and coconut milk and gently mix.
• Cook on low for 8 hours or high for 4 hours.
• Serve on top of a rice/quinoa mix with a squeeze of lime and fresh coriander on top.

Notes

• You can make a vegetarian version of this by swapping the chicken for chunky vegetables and cooking it on high for 2 hours.
• Make a leaner version of this by using chunks of chicken breast rather than the chicken thighs.
• If you don't want to serve this with rice, add some chunks of butternut squash in with the rest of the ingredients to make the curry itself more filling.
• Give this curry a veggie boost by adding some chopped kale or spinach about 30 minutes before the curry is finished.
• If you like your curry really spicy, then sprinkle some chilli flakes over before serving.

Nutritional Information

Serving: 1portion | Calories: 435kcal | Carbohydrates: 8g | Protein: 21g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 111mg | Sodium: 105mg | Potassium: 587mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2625IU | Vitamin C: 43.3mg | Calcium: 48mg | Iron: 4.6mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.