Slow Cooker Thai Chicken Curry
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
4 servings
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Calories
435 kcal
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Course
Main Course
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Cuisine
Thai
Slow Cooker Thai Chicken Curry
Description
Slow Cooker Thai Chicken Curry features chicken thighs cooked slowly with sliced red bell pepper and onion in a sauce made from Thai curry paste and coconut milk. The gentle heat over hours infuses the chicken with aromatic spices while softening the vegetables. Before serving, a squeeze of lime juice and a sprinkle of fresh cilantro bring a touch of acidity and fresh herbal notes to the creamy curry. This technique yields tender meat infused with mellow curry flavor.
The texture is creamy and saucy thanks to the coconut milk, with soft but distinct vegetable slices throughout. Cooking in a slow cooker ensures even heat and developments of flavors without requiring close attention. Serving it over rice helps balance the dish, absorbing the sauce and making it more substantial.
The recipe includes tips like substituting chicken breast for a leaner option or using vegetables for a vegetarian version. Adding kale or spinach near the end boosts the vegetable content, while chili flakes can add heat at finishing. Including butternut squash chunks thickens the curry, making it more filling if you prefer not to serve rice alongside.
Ingredients
- 1 red bell pepper thinly sliced
- 1 onion peeled and thinly sliced
- 4 chicken thighs
- 2 tablespoon Thai curry paste (heaped)
- 400 ml coconut milk
- 1 lime (juice only)
- 25 g cilantro chopped, fresh
Instructions
- Put 4 Chicken thighs, 1 Onion and 1 Red bell pepper into the slow cooker.
- Add 2 tablespoon Thai curry paste and 400 ml Coconut milk and gently mix.
- Cook on low for 8 hours or high for 4 hours.
- Serve on top of a rice. Squeeze over the juice of 1 Lime and sprinkle over 25 g Fresh coriander (cilantro).
Notes
- To make vegetarian, replace chicken with chunky vegetables and cook on high for 2 hours.
- Use chicken breast instead of thighs for a leaner curry.
- Add butternut squash chunks to make the curry more filling if not serving with rice.
- Include chopped kale or spinach about 30 minutes before finishing to add more vegetables.
- Sprinkle chili flakes before serving to increase spiciness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 435kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 21g | 42% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 111mg | 37% |
| Sodium | 105mg | 4% |
| Potassium | 587mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2625IU | 53% |
| Vitamin C | 43.3mg | 48% |
| Calcium | 48mg | 5% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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