Slow Cooker Crock Pot Thai Red Curry Chicken
Transport your taste buds to Thailand with this aromatic and irresistibly creamy Slow Cooker Crock Pot Thai Red Curry Chicken recipe. Perfect for busy nights, this dish features tender, slow-cooked chicken thighs bathed in a luscious blend of coconut milk, Thai red curry paste, garlic, and ginger. Brightly colored bell peppers, carrots, and snow peas add vibrant texture and freshness, while a touch of fish sauce and brown sugar balance the flavors beautifully. Infused with fresh Thai basil and served over fragrant jasmine rice, this hearty yet elegant meal is as easy as it is flavorful. Whether you’re hosting a dinner party or simply craving comfort food, this recipe delivers authentic Southeast Asian flair with minimal effort. Keywords: slow cooker Thai curry, crock pot chicken curry, Thai red curry recipe, easy Thai chicken recipe, slow-cooked curry chicken.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 13.5 ounces Coconut milk
- 3 tablespoons Thai red curry paste
- 1 cup Chicken broth
- 1 tablespoon Brown sugar
- 1 tablespoon Fish sauce
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Carrot, peeled and sliced
- 1 cup Snow peas
- 0.25 cup Basil leaves (Thai basil preferred)
- Cooked jasmine rice (optional, for serving)
- Lime wedges (for garnish)
Instructions
Prepare the ingredients by slicing the bell peppers, peeling and slicing the carrot, and mincing the garlic and ginger.
In a medium bowl, whisk together the coconut milk, Thai red curry paste, chicken broth, brown sugar, fish sauce, minced garlic, and grated ginger until well combined.
Place the chicken thighs at the bottom of the slow cooker.
Pour the coconut curry mixture over the chicken, ensuring all pieces are coated.
Add the sliced red and yellow bell peppers, carrot, and snow peas to the slow cooker.
Cover and cook on low for 4-5 hours, or until the chicken is tender and fully cooked. Alternatively, cook on high for 2-3 hours.
Once cooked, check for seasoning and adjust with additional fish sauce or salt if needed.
Before serving, stir in the fresh basil leaves to allow their flavor to infuse.
Serve hot over cooked jasmine rice, and garnish with lime wedges for added brightness.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 15.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 890 mg | 19% | |
*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.
