Print

Slow Cooker Thai-Inspired Red Chicken Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

This Slow Cooker Thai-Inspired Red Curry is a creamy and nourishing dish full of vibrant flavors. Made with tender chicken, sweet potatoes, and fresh vegetables simmered in a rich coconut milk and red curry paste sauce, this recipe offers a convenient slow-cooked meal that’s both comforting and packed with authentic Thai-inspired taste. It’s perfect for busy days when you want a flavorful, veggie-packed dinner ready with minimal effort.

Ingredients

Main 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)

To Serve

  • Cooked white rice, such as basmati
  • Lime wedge
  • Cilantro (optional)

Instructions

  1. Prepare the curry base: In your slow cooker, combine the full-fat coconut milk, chicken or vegetable broth, honey, dried ginger, and Thai red curry paste. Whisk these ingredients together until the mixture is smooth and the curry paste is fully incorporated.
  2. Add chicken and sweet potatoes: Stir in the cubed chicken breast, peeled and cubed sweet potato, and minced garlic. Cover the slow cooker with the lid and cook on high for 3 ½ hours to allow the flavors to meld and the chicken to cook through.
  3. Add vegetables and finish cooking: After the initial cooking, stir in the sliced bell peppers and broccoli florets. Cover again and cook for an additional 45 to 60 minutes, or until the vegetables are tender and cooked to your liking.
  4. Season and serve: Right before serving, stir in the freshly squeezed lime juice and soy sauce, adjusting these to taste to balance the flavors. Serve the curry hot over cooked white rice, garnished with a lime wedge and optional cilantro for extra zest and freshness.

Notes

  • Use full-fat coconut milk for a rich and creamy texture; avoid lite versions which may curdle when cooked.
  • Adjust the amount of red curry paste based on the brand’s intensity—Maesri brand is highly recommended for authentic flavor.
  • If you prefer spicier curry, feel free to add more curry paste or some sliced fresh chili peppers.
  • Vegetables can be swapped or added according to preference, but add delicate vegetables later to prevent overcooking.
  • Serve with basmati rice or jasmine rice for the best Thai-inspired experience.
  • Leftovers store well in the refrigerator for 2-3 days and reheat gently on the stovetop or microwave.

Find it online: https://yumntasty.com/slow-cooker-thai-inspired-red-chicken-curry-recipe/