Crockpot Thai Red Curry

This Crockpot Thai Red Curry features tender chicken simmered in a vibrant coconut milk base infused with bold red curry paste, fresh ginger, garlic, and lime. Veggies like bell peppers and bamboo shoots add texture, while a touch of brown sugar and fish sauce creates that classic sweet-spicy-savory Thai harmony. Effortless and restaurant-quality!

Why You’ll Love This Recipe:

You’ll adore this recipe because it delivers all the bold, authentic flavors of Thai red curry without standing over a hot stove stirring constantly. The slow cooker does the heavy lifting, infusing the chicken with deep, aromatic spices while keeping it incredibly juicy and tender.

It’s a one-pot wonder—minimal prep, maximum taste—with creamy coconut milk balancing the heat from red curry paste, bright lime notes, and subtle sweetness. It’s family-friendly (adjust spice to taste), naturally gluten-free adaptable, and perfect for meal prep since it tastes even better the next day. Whether you’re new to Thai cooking or a fan craving convenience, this dish feels indulgent yet wholesome, warming you from the inside out on chilly evenings.

Yield: 6 servings

Crockpot Thai Red Curry

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Tender chicken in creamy, spicy coconut red curry—easy slow cooker Thai comfort with vibrant flavors and minimal effort.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• 2 lbs (about 900g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 3-4 Tbsp Thai red curry paste (adjust to taste)
• 2 (14 oz) cans full-fat coconut milk
• 1/2 cup low-sodium chicken broth
• 2 Tbsp fish sauce
• 2 Tbsp brown sugar
• 1 Tbsp fresh ginger, minced
• 4 cloves garlic, minced
• Juice and zest of 1 lime
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 cup sugar snap peas or green beans (added later)
• Salt and pepper to taste
• Fresh cilantro, Thai basil, and lime wedges for garnish
• Cooked jasmine rice, for serving

Instructions

1. Get your slow cooker ready — Lightly grease the crockpot insert or just jump right in (no need to overthink it!). This is your flavor magic pot.
2. Whisk up the dreamy sauce — In the slow cooker, pour in the coconut milk, chicken broth, red curry paste, fish sauce, brown sugar, minced ginger, garlic, lime zest, and a pinch of salt/pepper. Whisk everything together until smooth and fragrant—inhale that amazing aroma!
3. Add the chicken — Toss in your bite-sized chicken pieces. Give it a gentle stir so every chunk gets coated in that spicy, creamy goodness.
4. Throw in hearty veggies — Add the sliced red bell pepper and bamboo shoots now—they’ll soak up tons of flavor during the long simmer.
5. Set it and forget it — Pop the lid on, set your slow cooker to LOW for 5-6 hours (or HIGH for 3 hours). Go live your life while it works its slow-cooked wonders.
6. Check and add delicate bits — About 45-60 minutes before it’s done, stir in the sugar snap peas or green beans so they stay bright and crisp-tender.
7. Taste test time — Once chicken is fall-apart tender, give it a taste. Adjust with more lime juice for zing, sugar for sweetness, or curry paste/fish sauce for depth.
8. Brighten it up — Stir in fresh lime juice right at the end—this wakes up all the flavors beautifully.
9. Garnish like a pro — Ladle over fluffy jasmine rice, then top with chopped fresh cilantro, Thai basil leaves, and extra lime wedges on the side.
10. Serve and enjoy — Dig in while hot! The creamy sauce clings perfectly to rice, and every bite bursts with Thai bliss. Leftovers? Even better tomorrow!

Notes

• Spice varies by brand—start conservative with curry paste.
• For thicker sauce, remove lid for last 30 min on high or add cornstarch slurry.
• Vegetarian version: Swap chicken for tofu/chickpeas, broth for veggie stock, fish sauce for soy/tamari.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 379Total Fat 20gSaturated Fat 11gUnsaturated Fat 10gCholesterol 185mgSodium 722mgCarbohydrates 12gFiber 2gSugar 8gProtein 40g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use full-fat coconut milk for the richest, creamiest texture—lite versions can separate or turn watery.
• Add delicate veggies (like bell peppers or snap peas) in the last 30-60 minutes to keep them crisp-tender instead of mushy.
• Taste and adjust seasoning at the end—red curry pastes vary in heat and saltiness, so start with less and add more if needed.
• For extra depth, quickly sear the chicken or sauté aromatics first (optional but worth it).
• Stir in fresh lime juice and herbs right before serving to brighten flavors that can dull during long cooking.
• If sauce is too thin, mix 1-2 tsp cornstarch with water and stir in during the last 30 minutes on high.

Ingredients Notes:

• Chicken thighs — Boneless, skinless preferred for tenderness and flavor absorption; thighs stay juicier than breasts in slow cooking.
• Red curry paste — The star ingredient; Thai brands like Mae Ploy or Thai Kitchen offer authentic heat and complexity—adjust quantity based on your spice tolerance.
• Full-fat coconut milk — Provides luxurious creaminess and prevents curdling; shake can well before opening.
• Fish sauce — Adds essential umami and saltiness; don’t skip it, but use gluten-free if needed.
• Fresh ginger and garlic — Freshly minced or grated gives brighter, more pungent flavor than powders.
• Lime — Juice and zest add fresh acidity to cut through richness.
• Brown sugar — Balances heat and salt with subtle caramel notes; palm sugar is traditional if available.
• Veggies (bell pepper, bamboo shoots, etc.) — Add color, crunch, and nutrition; canned bamboo shoots are convenient and authentic.

Variations and Substitutions:

• Protein swaps — Use boneless chicken breasts (they cook faster), shrimp (add in last 30 min), beef chunks for a heartier version, or tofu/veggies/chickpeas for vegetarian/vegan (use soy sauce instead of fish sauce).
• Spice level — Milder? Use less curry paste or mild variety. Hotter? Add chili flakes, fresh chilies, or extra paste.
• Veggie options — Swap in zucchini, carrots, eggplant, green beans, or potatoes for variety; add spinach or kale at the end for greens.
• Dairy-free/vegan — Already mostly there—sub fish sauce with soy sauce or coconut aminos, and ensure curry paste is vegan.
• Nutty twist — Stir in peanut butter (2-3 Tbsp) for a richer, Thai-inspired satay vibe.
• Low-carb — Serve over cauliflower rice instead of jasmine rice.

Storage Options:

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of coconut milk or broth if thickened. Freezes beautifully—portion into freezer-safe bags or containers for up to 3 months. Thaw overnight in fridge and reheat slowly to maintain creaminess.

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