Crockpot Thai Chicken Curry Recipe
User Reviews
4.6
Crockpot Thai Chicken Curry Recipe
Description
The Crockpot Thai Chicken Curry Recipe uses chicken thigh pieces simmered in a mixture of chicken stock, red curry paste, soy sauce, coconut sugar, ginger, fish sauce, minced garlic, onion, chili peppers, and diced kabocha squash. After four hours on high, coconut milk and torn kale are stirred in for creaminess and freshness. This slow-cooking method softens the squash and melds the curry spices, yielding a tender and aromatic stew.
This curry offers a balance of spicy, savory, sweet, and tangy notes from its various ingredients. The kale added near the end retains some texture and vibrant green color. The soup-like consistency can be adjusted by varying chicken stock amounts, resulting in a thicker or thinner curry. Serve it alongside rice, quinoa, or cauliflower rice to complement the rich sauce and provide a complete meal.
Practical advice includes checking the type and flavor impact of your Thai red curry paste before use, since heat levels and flavors vary between brands. Fish sauce is a key seasoning that enhances umami despite its strong aroma. Adjust chili peppers to control spiciness. The recipe accommodates different dietary preferences by swapping soy sauce or adjusting sweeteners.
Ingredients
- 1-2 cups chicken stock see notes
- 2-4 tablespoons Thai red curry paste see notes
- 1 tablespoon soy sauce gluten-free, if needed. Coco aminos for paleo and Whole30
- 1 tablespoon coconut sugar or sub maple syrup or brown sugar. Omit for Whole30
- 1 tablespoon ginger minced
- 1 tablespoon fish sauce see notes
- 3 cloves garlic minced
- 1 lb. chicken thigh cut into bite sized pieces, boneless, skinless
- 1 large kabocha squash cut into 1-inch cubes (or 1 small butternut squash)
- 1 medium yellow onion chopped
- 1-2 chili peppers if you like extra heat
- 14 ounce coconut milk can
- 1 large kale torn into small pieces (roughly 2 packed cups, bunch
- cilantro optional, to serve
- Chili pepper
- lime
Instructions
- Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.
- After 4 hours, stir in the coconut milk and kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.
- Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
Notes
- Adjust chicken stock amount to control curry thickness: 1 cup for thicker, 2 cups for more broth.
- Taste Thai red curry paste before using, as heat and flavor strength vary by brand.
- Fish sauce adds rich umami; use a quality brand like Red Boat for best results despite its strong aroma.
- Use soy sauce alternatives like gluten-free or coconut aminos for dietary needs.
- Add chili peppers according to your desired spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 533kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 837mg | 35% |
| Potassium | 1654mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 7667IU | 153% |
| Vitamin C | 74mg | 82% |
| Calcium | 166mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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