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Easy Crockpot Thai Chicken Curry Recipe

Crockpot Thai Chicken Curry

iamwinfred
This Crockpot Thai Chicken Curry is the ultimate hands-off weeknight dinner that delivers bold, restaurant-quality Thai flavors with just 15 minutes of prep. Tender chicken thighs slow-cook in a creamy coconut milk and red curry paste sauce with sweet potatoes, bell peppers, and snap peas, all infused with ginger, garlic, fish sauce, and lime — no takeout required.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Thai
Servings 6 servings
Calories 385 kcal

Equipment

  • Crockpot or slow cooker 6-quart capacity works best
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon For stirring
  • Box grater For grating the fresh ginger
  • Medium mixing bowl For whisking together the curry sauce
  • Rice cooker or pot For cooking jasmine rice
  • Serving bowls

Ingredients
  

For the Curry

  • 2 lbs boneless skinless chicken thighs about 900g, cut into 1-2 inch chunks, excess fat removed
  • 13.5 oz coconut milk 1 can (400ml); full-fat recommended for creamiest sauce
  • 3 tbsp red curry paste reduce to 1-2 tbsp for mild heat, increase to 4-5 for extra spice
  • 1 red bell pepper sliced into strips
  • 1 cup snap peas about 100g, trimmed with strings removed
  • 1 sweet potato peeled and cubed into 1-inch pieces
  • 1 onion sliced into thin half-moons
  • 3 garlic cloves finely minced
  • 1 tbsp fresh ginger grated; do not substitute with ground ginger
  • 2 tbsp fish sauce use soy sauce or coconut aminos for a gluten-free/pescatarian swap
  • 1 tbsp brown sugar packed; palm sugar can be substituted for more authentic flavor
  • 1 lime juiced just before serving; about 2 tbsp juice

For Serving

  • jasmine rice cooked; or cauliflower rice for a low-carb option
  • fresh basil leaves torn by hand; Thai basil preferred for more authentic flavor

Instructions
 

  • Cut chicken thighs into 1-2 inch chunks, removing excess fat. Peel and cube the sweet potato into 1-inch pieces, slice the bell pepper into strips, trim the snap peas, slice the onion into thin half-moons, mince the garlic, and grate the fresh ginger.
  • Place the chicken chunks at the bottom of the crockpot, then layer the sweet potato, onion, bell pepper, and snap peas on top. Sprinkle the minced garlic and grated ginger over the vegetables.
  • In a medium bowl, whisk the coconut milk and red curry paste together until well combined, then stir in the fish sauce and brown sugar until the sugar dissolves. Pour the sauce evenly over the ingredients in the crockpot.
  • Give everything a gentle stir to coat with the sauce, cover with the lid, and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and the sweet potatoes are fork-tender.
  • Just before serving, squeeze fresh lime juice over the curry and stir gently, then taste and adjust seasoning as needed. Serve hot over jasmine rice and garnish with torn fresh basil leaves.

Notes

  • Use chicken thighs: Thighs stay moist and tender throughout the long cook time — chicken breasts tend to dry out. If using breasts, check at the 3-hour mark on low and cut into larger chunks.
  • Don't skip the fish sauce: It adds essential umami depth that makes the curry taste authentically Thai. Use coconut aminos or soy sauce as a substitute if needed.
  • Layer strategically: Place hard vegetables like sweet potatoes closer to the bottom and sides of the crockpot for more even cooking.
  • Fresh ginger is key: Pre-ground ginger cannot match the bright, zesty punch of freshly grated ginger — use a microplane or box grater.
  • Fix a watery curry: Remove the lid for the last 30 minutes to let excess liquid evaporate, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 15 minutes.
  • Add lime at the end: Stir in the lime juice just before serving so it stays bright and fresh rather than cooking away.
  • Variations: Swap red curry paste for green for a different profile; substitute firm tofu or chickpeas for a vegetarian version; add shrimp or white fish in the last 30 minutes for a seafood curry.
  • Make it richer: Use full-fat coconut cream instead of coconut milk for an ultra-creamy, restaurant-style sauce.
  • Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Store rice separately to prevent it from getting mushy.
  • Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of coconut milk if the sauce has thickened too much.

Nutrition

Serving: 1ServingCalories: 385kcalCarbohydrates: 23gProtein: 32gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 140mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 8gVitamin A: 120IUVitamin C: 55mgCalcium: 6mgIron: 15mg
Keyword crockpot thai chicken curry, easy weeknight curry, slow cooker chicken dinner, slow cooker thai curry, thai coconut curry
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