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.
Jump to:
Why should you try it?
- Very little prep
- Freezes well
- Can use store bought curry paste to save time
- Can be served with rice or noodles
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
Ingredients
- 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.
Heidy L. McCallum
This recipe was awesome. It turned out perfect. I can't wait to make it again
Julia
I love fuss-free recipes and this is definitely one of them. Thanks for the inspiration :)
Romina
I had never made my own Thai curry and this is a great recipe to start with. Slow cooking it made it so much easier and the flavours were amazing.
Julie
Yum! So flavorful
Thanks for sharing!
kim
Love this recipe! It was super flavorful and SO easy! Will definitely be making again!
Kelley
I never thought to make this in the crock pot! I will have to try this version soon.
Sapana
Such a delicious dinner and so easy to make!
Anita
This is a very easy dinner for us. And it only needs very little ingredients too. :)
Sara Welch
Another great recipe for my slow cooker! Definitely adding this to my dinner line up for the week; looks delicious!
Victoria
Yum! I love Thai curry, and this looks like the easiest method to pack a lot of flavor in with minimal effort. Will keep this recipe tucked away for my next Thai craving :)
Helen of Fuss Free Flavours
I always like the idea of making delicious meals at home instead of ordering in. And making it in the slow cooker is just ideal. Dump and go is so helpful.
Eden
This was so tasty and flavorful! Will be making again and again!
Jeannette
Thai food will always be a hit at home. Thanks for sharing!
Jen
I always order this when we go out when it's on the menu but never have I tried to make it at home...until now. This recipe was so easy to follow and my husband kept raving about how delicious it was. Thank you so much.
Jessica Formicola
This chicken was incredible! I made it for dinner last night and the whole family raved about it! Thanks for sharing!
Demeter
I'm always up for anything that helps in the kitchen and allowing the slow cooker to do almost all of the work is genius! So perfect on a busy weeknight. Looks fantastic!
Heidy L. McCallum
Your Slow Cooker Thai Chicken Curry came out perfect. We will be making it again this coming week.
Marie-Charlotte Chatelain
You are so right about the bone-in thighs! They are my fave too. Chicken . does not have to be dry, right? Love this recipe!
Bintu | Recipes From A Pantry
This sounds like such a flavourful and tasty curry. Will definitely be giving this a go in the slow cooker!
Jo Allison
Love the sound of this curry especially as it's so low maintenance! It would be chicken thighs for me as well for flavour and juiciness.