Use your slow cooker to make this creamy, spicy and totally delicious Crock Pot Thai Red Curry Chicken!
A few minutes of prep in the morning and you have a comforting dinner, just bursting with flavor! Serve over rice to soak up all the velvety sauce!
When I want a super easy and super flavorful dinner with fresh clean flavors, I always turn to a Thai Curry.
All you need is Thai curry paste (I keep green and red in my fridge at all times - link in recipe card) and a can of coconut milk and using your favorite protein and veggies, you've got an easy dinner!
I usually make it on the stove, but we were going out hiking, so I decided to try it in the slow cooker! It came out perfect! The flavors blended together and the chicken was literally falling off the bone!
Chicken - I used chicken legs because that's what I had in the freezer, plus they are so economical. You could use whatever chicken you have, I do prefer to use bone in chicken because it adds so much more flavor to the broth.
Veggies - you can use whatever you have. I had a red bell pepper (which adds color and sweetness) and a can of bamboo shoots. I also like to use baby bok choy if I have it. Zucchini, carrots, onions - are all good options.
Curry paste - I used a Thai red curry paste for this. You could use yellow or green paste. My favorite brand is Mae Ploy.
Chicken stock - either store bought or homemade.
Fish sauce - adds that flavor we all love!
Brown sugar - I happened to have coconut brown sugar.
Coconut milk - I prefer full fat coconut milk, you can use light.
These first two steps are optional.
If I have time, I always try to brown chicken or meat before I put it in the slow cooker. It adds another layer of flavor.
Brown the chicken pieces on all sides over medium high heat with a bit of neutral oil. About 2-3 minutes per side. You are not cooking the chicken through, just browning it.
Remove the chicken from the skillet and pour in the chicken stock. Use a wooden spoon to scrape up all the delicious brown bits.
Stir the curry paste into the chicken stock and turn off the heat. Stir in the fish sauce and the sugar.
Place the browned chicken in the slow cooker.
Dice the red bell peppers and add them and the bamboo shoots to the chicken.
Pour over the chicken curry sauce.
Cook on low for 4-6 hours. About 15 minutes before you are ready to serve, stir in the can of coconut milk and let cook for about 10 to 15 minutes.
You can scoop out the chicken and pull the meat from the bones (no pulling really, it just falls off!) or you can leave the drumsticks like I did.
Just look at that rich creamy sauce.
I like to serve this flavorful red curry over rice. Sprinkle it with some chopped cilantro for a pop of color and flavor, if you'd like.
This Thai red curry is a favorite, but we also love it made with green curry paste to easily make a Thai green curry!
More Slow Cooker Chicken Recipes:
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Slow Cooker Red Curry Chicken
- Heat a small bit of neutral oil (about a teaspoon) over medium high heat in a skillet. Add the chicken and brown on all sides about 2-3 minutes per side.
- Remove the chicken and place in the slow cooker. Pour the chicken stock in the skillet and use a wooden spoon to scrape up any brown bits. Add the brown sugar, curry paste and the fish sauce and turn off the heat.
- Arrange the bell pepper and the bamboo shoots over the chicken. Pour over the chicken stock mixture.
- Cook on low for 4-6 hours.
- During the last 15 minutes, stir in the coconut milk.
- Served sprinkled with chopped cilantro.