Name: Slow Cooker Thai-Inspired Red Chicken Curry Recipe
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Cuisine: Thai
Ingredients: 1 can (14-oz) full fat coconut milk (do not use lite); 1 ½ cup chicken or vegetable broth; 1 Tbsp honey or sugar; ¼ tsp dried ginger; 3 Tbsp Thai red curry paste (recommend Maesri brand for intense flavor); 1 lb skinless and boneless chicken breast, cut into 1-inch cubes; 1 medium sweet potato, peeled and cut into ¾-inch cubes; 3 cloves garlic, minced; 1-2 medium bell peppers, sliced into ¼-inch strips; 1 broccoli crown, cut into small florets; ½ Tbsp freshly squeezed lime juice (adjust to taste); ½ Tbsp soy sauce (adjust to taste); Cooked white rice, such as basmati; Lime wedge; Cilantro (optional)

Jump to Recipe· 4.3 from 3 reviews

If you’re craving a dish that feels like a warm hug from the inside out, the Slow Cooker Thai-Inspired Red Chicken Curry Recipe is exactly what you need. Creamy coconut milk mingles with bold red curry paste and a medley of vibrant veggies, all slow-cooked to tender perfection. This recipe transforms simple ingredients into an explosion of flavor that’s nourishing, comforting, and effortlessly impressive. Plus, the slow cooker does all the heavy lifting while you go about your day, making dinner both delicious and stress-free.

Ingredients You’ll Need

Inside a black slow cooker, there is a base layer of light orange creamy sauce with some bubbles on the surface. On top of this, two main layers sit side by side: cubed orange sweet potatoes and raw white fish chunks with a slight pink tint and smooth texture. The slow cooker is placed on a white marbled surface scattered with garlic cloves, fresh cilantro sprigs, lime halves, pieces of green broccoli, a white plate with yellow powder and a spoon, a small white bowl with honey and a wooden stick, and a red bell pepper just visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this curry is easy, and each one plays a key role in creating layers of taste and beautiful texture. From the rich coconut milk that adds creaminess to the sweet potatoes that bring heartiness, every choice is essential.

Full fat coconut milk (14-oz can): Provides the creamy, luscious base that makes this curry irresistibly smooth;
Chicken or vegetable broth (1 ½ cup): Adds depth and balances the richness without overpowering the flavors;
Honey or sugar (1 Tbsp): Perfectly softens the spice and adds a hint of sweetness;
Dried ginger (¼ tsp): Gives a subtle warmth and a touch of earthy spice;
Thai red curry paste (3 Tbsp): The star ingredient responsible for that authentic red curry flavor—Maesri brand recommended for its intensity;
Skinless, boneless chicken breast (1 lb): Lean protein that soaks up the curry flavors while staying tender;
Sweet potato (1 medium, peeled and cubed): Adds a natural sweetness and hearty texture that contrasts beautifully;
Garlic (3 cloves, minced): Brings an aromatic kick that complements the curry’s complexity;
Bell peppers (1-2 medium, sliced): Introduce crunch and vibrant color to the dish;
Broccoli crown (1, cut into florets): Adds a fresh, slightly bitter balance to the creamy curry;
Freshly squeezed lime juice (½ Tbsp): Brightens the dish with a zesty finish;
Soy sauce (½ Tbsp): Enhances umami and adds a slight saltiness to round out the flavors.

How to Make Slow Cooker Thai-Inspired Red Chicken Curry Recipe

Step 1: Create the Curry Base

Start by whisking together the coconut milk, chicken or vegetable broth, honey, dried ginger, and Thai red curry paste directly in your slow cooker. This step ensures the red curry paste is evenly distributed and forms a flavorful, creamy sauce that will become the heart of your dish.

Step 2: Add Chicken, Sweet Potatoes, and Garlic

Next, fold in the cubed chicken, sweet potatoes, and minced garlic. These ingredients absorb the rich curry flavors over the cooking period. Cover your slow cooker and set it on high for about 3 ½ hours, allowing the chicken to become tender and the sweet potatoes to soften just right.

Step 3: Incorporate Bell Peppers and Broccoli

After the initial cooking, stir in your bell peppers and broccoli florets then cover and cook for another 45 to 60 minutes. This timing helps the vegetables stay vibrant and just fork-tender, adding a fresh crunch and color contrast that make the dish feel complete.

Step 4: Final Flavor Adjustments

Just before serving, mix in freshly squeezed lime juice and soy sauce to brighten and deepen the curry’s flavor. Taste and adjust these seasonings to suit your preference—this final touch lifts the entire dish to another level of delicious.

How to Serve Slow Cooker Thai-Inspired Red Chicken Curry Recipe

A white bowl shows a meal with two parts: on the right side is a mound of white rice with small green herb pieces on top, and on the left side there is a colorful mix of food in orange sauce with green broccoli florets, red and yellow bell pepper chunks, and pieces of light-colored meat. A bright green lime wedge and fresh green herb leaves sit on top of the food layers. A silver spoon lies inside the bowl on the right side resting on the rice. Surrounding the bowl are a small white dish with a honey dipper in golden honey, a white dish filled with more green herbs, a gray cloth napkin, and a salt shaker, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The right garnishes can turn a good meal into a great one. A simple wedge of lime adds a beautiful pop of acidity when squeezed over the curry. Fresh cilantro, if you like it, brings in a burst of herbaceous brightness that complements the creamy, spicy sauce wonderfully.

Side Dishes

Serve your Slow Cooker Thai-Inspired Red Chicken Curry Recipe over fluffy white rice—basmati is a favorite because its delicate texture and subtle aroma pair perfectly with the rich curry. For an extra touch, jasmine rice or even cauliflower rice can work splendidly to soak up the luscious sauce.

Creative Ways to Present

For a dinner party or a special weeknight meal, consider serving the curry in individual coconut shell bowls for a fun, tropical vibe. Finish with a sprinkle of crushed peanuts for added crunch or a drizzle of coconut cream for extra indulgence. The vibrant colors of the curry make it a feast not only for the palate but for the eyes too.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover curry into an airtight container and refrigerate. The flavors only deepen after a day, making it an even tastier choice for next-day meals. It will keep well for up to 3-4 days in the fridge.

Freezing

This Slow Cooker Thai-Inspired Red Chicken Curry Recipe freezes beautifully. Portion it into freezer-safe containers and keep for up to 3 months. When you’re ready, thaw in the fridge overnight before reheating gently on the stovetop or microwave.

Reheating

Reheat your curry slowly over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of coconut milk or broth during reheating can help restore the curry’s creamy consistency and keep it from drying out.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great option for this curry as they tend to stay juicier and more flavorful during the slow cooking process. Just cut them into similar-sized pieces to ensure even cooking.

What if I don’t have Thai red curry paste?

If you can’t find red curry paste, you could try making your own with a mix of chili peppers, garlic, lemongrass, and spices, but store-bought is super convenient. If using a milder brand, you might want to add a bit extra to maintain that vibrant curry punch.

Can this recipe be made spicy or mild?

Yes! Adjust the heat by modifying the amount of red curry paste or adding fresh chili according to your taste. Remember, the slow cooking mellows out the spice, so don’t be afraid to add a little more initially.

Is this curry gluten-free?

This recipe can be gluten-free if you use gluten-free soy sauce or tamari. Always double-check labels to be sure, especially with packaged curry pastes.

Can I make this recipe vegetarian or vegan?

Definitely! Swap the chicken for tofu or chickpeas, and use vegetable broth instead of chicken. The rich coconut base and spices will still deliver a beautifully satisfying curry.

Final Thoughts

There’s something so special about coming home to a Slow Cooker Thai-Inspired Red Chicken Curry Recipe simmering away, filling your kitchen with aroma and warmth. It’s a recipe that’s not only straightforward to make but also endlessly rewarding, perfect for feeding yourself and loved ones. Give it a try—you might just find your new favorite go-to comfort meal!

Slow Cooker Thai-Inspired Red Chicken Curry Recipe

Ingredients You’ll Need