Crockpot Thai Chicken Curry
This crockpot recipe delivers a rich and aromatic Thai chicken curry with minimal effort. Chicken breasts are slow-cooked in a creamy, flavorful sauce made from coconut milk, peanut butter, red curry paste, and a balance of sweet, savory, and tangy elements. Served over rice and garnished with fresh herbs and crunchy peanuts, it's a comforting and vibrant meal perfect for busy weeknights.
Equipment
- 1 Crockpot (Slow Cooker)
- 1 Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Cutting Board and Chef's Knife
Ingredients
Main
- 1 can 14 Oz. Size Full-fat Coconut Milk
- ¼ cups Peanut Butter
- 2 Tablespoons Red Curry Paste
- 2 Tablespoons Fish Sauce
- 3 Tablespoons Lime Juice
- 2 Tablespoons Brown Sugar
- 4 cloves Garlic Minced Or Pressed
- ½ cups Chicken Stock
- ½ teaspoons Ground Ginger
- ½ teaspoons Crushed Red Pepper Flakes
- 1-½ pound Chicken Breasts
- 1 whole Red Bell Pepper Sautéed, To Serve (optional, See Note)
- Cooked Rice To Serve
- Chopped Cilantro Crushed Peanuts, And Sliced Green Onions, For Topping
Instructions
- In a mixing bowl, whisk together the full-fat coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, minced garlic, chicken stock, ground ginger, and crushed red pepper flakes until smooth and well combined.
- Cut the chicken breasts into uniform 1 to 1.5-inch pieces to ensure even cooking.
- Place the cut chicken into the bottom of your crockpot.
- Pour the prepared sauce mixture over the chicken in the crockpot, ensuring all chicken pieces are submerged or thoroughly coated.
- Cover the crockpot and cook on low for 3-4 hours or on high for 1.5-2.5 hours, or until the chicken is fork-tender and cooked through.
- While the curry cooks, prepare your rice according to package instructions.
- If using the optional red bell pepper, sauté it briefly in a separate pan until it is tender-crisp, then set aside.
- Once the chicken is cooked, taste the curry and adjust the seasoning if needed, adding more lime for brightness, fish sauce for savoriness, or brown sugar for sweetness.
- Serve the Crockpot Thai Chicken Curry hot, ladling it generously over portions of cooked rice.
- Garnish immediately with fresh chopped cilantro, crushed peanuts, sliced green onions, and the optional sautéed red bell pepper for added texture and freshness.
Notes
For a deeper flavor, consider lightly toasting the red curry paste in a dry pan for 30 seconds before combining with other sauce ingredients. To achieve the best texture, cut chicken breasts into uniform pieces and avoid overcooking; the crockpot can be forgiving but still monitor tenderness. A crucial tip is to taste and adjust the sauce (lime, brown sugar, fish sauce) *before* cooking the chicken, and consider adding a final squeeze of fresh lime juice and fresh cilantro *after* cooking for a vibrant finish. If using the optional red bell pepper, sauté it briefly and add at the very end to maintain its crispness and color. The garnishes (cilantro, peanuts, green onions) are not just for show; they provide essential textural contrast and aromatic freshness.