Description
This Crockpot Thai Chicken Curry recipe is a flavorful and comforting dish made with tender chicken thighs simmered in a rich coconut milk and red curry paste sauce. Packed with vibrant bell peppers, carrots, snap peas, and aromatic spices, it’s an easy slow cooker meal perfect for busy days. Serve it over jasmine rice and garnish with fresh cilantro and lime wedges for an authentic Thai-inspired dinner.
Ingredients
Scale
Protein & Vegetables
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 cup chopped carrots
- 1 cup snap peas (added in the last 30 minutes)
Sauce & Seasonings
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish & Serving
- Fresh cilantro for garnish
- Lime wedges for garnish
- Cooked jasmine rice for serving
Instructions
- Combine ingredients in crockpot: Add the chicken thighs, sliced red and yellow bell peppers, sliced onion, minced garlic, grated ginger, red curry paste, brown sugar, fish sauce, coconut milk, chicken broth, lime juice, salt, black pepper, and chopped carrots to the crockpot. Stir all the ingredients together well to combine the flavors.
- Cook on low or high: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the chicken is fully cooked through and tender, and the vegetables have softened, allowing the flavors to meld beautifully.
- Add snap peas: During the last 30 minutes of cooking, add the snap peas to the crockpot. Stir gently to incorporate them without breaking down the peas, allowing them to remain crisp-tender.
- Adjust seasoning: Once cooking is complete, taste the curry and adjust seasoning as needed, adding more salt, lime juice, or fish sauce to balance the flavors according to your preference.
- Serve and garnish: Serve the Thai chicken curry hot over cooked jasmine rice. Garnish with fresh cilantro leaves and lime wedges on the side to squeeze over the curry for a bright finish.
Notes
- You can substitute chicken breasts for thighs, but the meat may be less tender.
- For added heat, stir in a sliced Thai chili or a dash of chili flakes.
- If you prefer a thicker curry, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
