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4.8 from 48 votes

Thai Chicken Curry

This Thai Chicken Curry is made in the slow cooker to give it that slow simmered depth of flavor and you'll love every last bite of it! It cooks for hours in a  deliciously seasoned coconuty broth along with fresh veggies, then it's and served with rice to make it a perfectly filling and satisfying meal.

Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 5 servings
Course: Main Course
Cuisine: Thai

Ingredients

  • 1 (14 oz) can coconut milk
  • 1/2 cup low-sodium chicken broth
  • 3 Tbsp red curry paste, such as Mae Ploy or Thai Kitchen
  • 1 tsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 Tbsp peeled and minced ginger
  • 2 tsp peeled and minced garlic
  • salt
  • 1 1/2 lbs boneless, skinless chicken breasts* (3 large)
  • 1 1/2 cups 1/2-inch thick diced carrots (3 medium)
  • 1/2 small yellow onion, thinly sliced
  • 1 stalk lemongrass, outer layer removed, cut into 4 pieces
  • 1 large red bell pepper, cored and sliced into 2-inch strips
  • 2 Tbsp creamy peanut butter
  • 1 Tbsp fresh lime juice
  • 1 Tbsp fish sauce
  • 1/4 cup chopped cilantro, divided
  • Cooked jasmine rice or brown rice, for serving
  • 1/3 cup chopped unsalted peanuts, for serving

Instructions

    Cup of Yum
  1. In a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt (about 1/4 tsp). 
  2. Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking.
  3. Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used. 
  4. Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
  5. Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.

Notes

  • If you can't find lemongrass, you can omit it. It's not a make it or break it ingredient in this slow cooker curry, but if you have some on hand I highly recommend using it! 
  • Trimmed chicken thighs can be used in place of chicken breasts. The cook time would be the same.
  • Rice not included in nutrition.
  • To cook in the Instant Pot reduce broth to 1/4 cup and cook it on the "manual" setting for 13 minutes, and I'd probably just add the peppers in at the beginning or sauté them just in a skillet in a little oil if you like them crisp tender.