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4.1 from 207 votes

Crock Pot Thai Red Curry Chicken

This easy dump-and-go Thai curry recipe is so delicious and easy to customize! Use your favorite kind of curry paste, vegetables, and proteins to make your favorite curry recipes year round!

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 breasts chopped
  • 2 (15-oz) cans full-fat coconut milk
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 1 Tbsp fresh ginger minced
  • 5 Tbsp red curry paste
  • 1 Tbsp fish sauce
  • 2 Tbsp pure maple syrup to taste
  • 1 Tbsp rice vinegar
  • 1 tsp sea salt to taste
Optional Additions:
  • 2 large carrots chopped
  • 1 medium-sized zucchini chopped
  • 1 small head broccoli chopped

Instructions

    Cup of Yum
  1. 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.
  2. Secure the lid on the crock pot and cook on High heat for 4 hours or Low heat for 6 to 8 hours.
  3. 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.
  4. 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.
  5. 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.

Notes

  • Store leftover curry in an airtight container in the refrigerator for up to 1 week. You can also freeze curry 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 Monounsaturated Fat 6g Cholesterol 97mg (32%) Sodium 1318mg (55%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 6Servings

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.