Slow Cooker Crock Pot Thai Chicken Curry
Indulge in the delightful flavors of this Slow Cooker Crock Pot Thai Chicken Curry, a fuss-free recipe that brings the vibrant taste of Thai cuisine straight to your kitchen. Juicy, tender chicken thighs are slow-cooked in a creamy coconut milk sauce infused with bold red curry paste, tangy lime juice, aromatic garlic, and ginger for a dish bursting with flavors. Vibrant red bell peppers, carrots, and baby spinach add freshness and color, while fish sauce and brown sugar create the perfect balance of savory and sweet. With just 15 minutes of prep time, the slow cooker does all the work, making this recipe perfect for busy weeknights or meal prepping. Serve it over fluffy jasmine rice and garnish with fragrant cilantro and basil for an irresistible meal that’s sure to impress. Ideal for curry enthusiasts and slow cooker lovers alike, this easy Thai chicken curry is a must-try for anyone craving authentic, restaurant-style comfort food at home!
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 1 large red bell pepper, sliced
- 1 medium yellow onion, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 2 cups baby spinach leaves
- 0.25 cup fresh cilantro, chopped
- 0.25 cup basil leaves (optional, for garnish)
- 2 cups jasmine rice (optional, for serving)
Instructions
Prep the vegetables by slicing the red bell pepper, onion, and carrots, and mincing the garlic and ginger.
Place the chicken thighs in the bottom of the slow cooker.
In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, lime juice, garlic, and ginger. Pour the mixture over the chicken in the slow cooker.
Add the sliced red bell pepper, onion, and carrots on top of the chicken.
Cover the slow cooker with the lid and cook on low heat for 5-6 hours or on high heat for 3-4 hours until the chicken is tender and cooked through.
About 15 minutes before the cooking time is done, stir in the baby spinach leaves and let them wilt in the curry sauce.
Once finished, taste the curry and adjust seasonings as needed (add more salt, lime juice, or a touch of sugar if desired).
Serve the Thai chicken curry over jasmine rice or noodles, garnished with fresh cilantro and basil leaves.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 56.8 g | ||
| Protein | 201.1 g | 402% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 484 mg | 37% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3958 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
