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Slow cooker Thai chicken curry in a bowl with rice and broccoli.
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4.89 from 18 votes

Slow Cooker Thai Chicken Curry {Just 5 Minute Prep}

Easy Slow Cooker Thai Chicken Curry made with red curry paste, coconut milk and chicken. A simple Crock Pot recipe for a fragrant, fuss-free weeknight meal.
Prep Time5 minutes
Cook Time3 hours
0 minutes
Total Time3 hours 5 minutes
Diet: High Protein, Low Carb
Allergen: Gluten, Soya
Servings: 4 servings
Calories: 275kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot

Ingredients

  • 600 g Chicken breast cut into chunks
  • 80 g Thai curry paste
  • 400 ml Coconut milk
  • 60 ml Water
  • 2 tablespoon Soy sauce
  • 100 g Spinach
UK Metric Measures - US Customary Measures

Instructions

  • Put 600 g Chicken breast, 80 g Thai curry paste, 400 ml Coconut milk, 60 ml Water and 2 tablespoon Soy sauce in the slow cooker and mix very well.
  • Cook on low for 6 hours or high for 3 hours.
  • 10 minutes before the end, add 100 g Spinach and stir it in.

Notes

  • You can make a vegetarian version of this by swapping the chicken for chunky vegetables and cooking it on high for 2 hours. Cooked halloumi or tofu is good in it too.
  • 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.
  • If you like your curry really spicy, then sprinkle some chilli flakes over before serving.
  • Finish it all off with a squeeze of lime juice to freshen it all up.

Nutrition

Serving: 1portion | Calories: 275kcal | Carbohydrates: 6g | Protein: 34g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 557mg | Potassium: 723mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5539IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 2mg

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