4.1 from 207 votes
Crock Pot Thai Red Curry Chicken
The Crock Pot Thai Red Curry Chicken features tender chunks of chicken cooked slowly in a rich sauce of coconut milk, red curry paste, and aromatic seasonings like garlic, ginger, and fish sauce. Optional vegetables like carrots, zucchini, and broccoli add texture and color. The curry develops deep flavors during its slow cooking, yielding a creamy, mildly spicy dish that pairs well with various types of rice.
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings:
6
Servings
Calories:
596 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 2 lbs chicken breast chopped
- 2 (15-oz) cans coconut milk full-fat
- 1 yellow onion diced
- 6 cloves garlic minced
- 1 Tbsp ginger minced, fresh
- 5 Tbsp red curry paste
- 1 Tbsp fish sauce
- 2 Tbsp pure maple syrup to taste
- 1 Tbsp rice vinegar
- 1 tsp salt sea salt, to taste
Optional Additions:
- 2 large carrot chopped
- 1 medium-sized zucchini chopped
- 1 small head broccoli chopped
Instructions
- Chop the chicken on a cutting board into bite-size pieces and transfer it to the crock pot. Add in the remaining ingredients (coconut milk, onion, garlic, ginger, red curry paste, fish sauce, pure maple syrup, rice vinegar, and sea salt) and give everything a big stir. Don’t worry if there are chunks of curry paste and coconut milk that aren’t easily mixing in - they will dissolve during the cooking process.
- Secure the lid on the crock pot and cook on High heat for 4 hours or Low heat for 6 to 8 hours.
- If you’re adding vegetables, do so at least 1 hour before the curry is finished cooking. If you want very soft vegetables, add them 1.5 to 2 hours prior to the end of cooking.
- Serve red curry chicken with steamed brown rice, jasmine rice, or white rice and enjoy! For a low-carb option, serve with cauliflower rice. If you love Thai basil feel free to stir Thai basil leaves into the curry just before serving. You can also serve this healthy meal with fresh cilantro on top.
- The red curry sauce will thicken up after the curry finishes cooking and begins to cool. To thicken up the sauce quickly, you can add 1 to 3 tablespoons of tapioca flour, gluten-free all-purpose flour, or cornstarch.
Cup of Yum
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 1 week.
- The curry can be frozen in a large zip lock freezer bag for up to 3 months.
Nutrition Information
Serving
1Serving (of 6)
Calories
596kcal
(30%)
Carbohydrates
24g
(8%)
Protein
36g
(72%)
Fat
38g
(58%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Cholesterol
97mg
(32%)
Sodium
1318mg
(55%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 596
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 596kcal | 30% |
| Carbohydrates | 24g | 8% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 97mg | 32% |
| Sodium | 1318mg | 55% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.