Crock pot Thai chicken curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk and ginger add a ton of flavour to this healthy, naturally paleo + gluten free dinner.
Friends! It’s crock pot time again! This magical pot of cook-my-food-for-me has become a staple around here. Most days I wonder how the heck I lived without one for so long.
Remember back when I thought that crock pots were the domain of frazzled, minivan driving house moms? Boy, was I wrong. They belong to us all. Frazzled moms, cool moms, single dudes, suburban folks, city folks, country folks … crock pots are bringing us all together. 👫👬👭👫
Seriously, what’s not to love about quickly throwing a few ingredients in a pot and then coming back for dinner. It’s. The. Best.
That’s what this crock pot Thai chicken curry is all about. You literally put a couple ingredients into the pot then come back 4 hours later for dinner. Read: easiest dinner ever!
I have to tell you … making this crock pot Thai chicken curry was a little funny for me. I never put meat in Thai curry. Never ever. There’re always lots of veggies, sometimes tofu, but never meat. This was a first.
The odd time when I’ve ordered curry with meat at a restaurant, the meat always ends up being kind of tough and disappointing. Not here. No way. The crock pot pulls a David Copperfield and turns the chicken into something super tender and delicious. Pure magic.
In this recipe, I like to use boneless, skinless chicken thighs. I find they have more flavour than breasts, and they’re usually a lot more reasonably priced, too. If you have chicken breasts on hand, you can definitely use those instead.
This is the crock pot that I have and love:
If you make this Crock Pot Thai Chicken Curry make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 1 - 14 ounce can coconut milk, plus 1 can of water
- 2-4 tablespoons Thai red curry paste (see notes)
- 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo)
- 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar)
- 1 tablespoon minced ginger
- 2 teaspoons fish sauce
- 3 garlic cloves, minced
- 1 lb. boneless, skinless chicken thighs, cut into 2-3 pieces
- 1 large kabocha, cut into 1 - inch cubes (or 1 small butternut squash)
- 1 medium yellow onion, chopped
- 1-2 chili peppers, if you like extra heat
- 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
- Optional: cilantro, chili peppers, and lime to serve
- Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
- After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
- Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
*I had a reader comment that she's experienced the coconut milk separating when she makes Thai curries in her crock pot. I've never had this happen to me before, but if you want to make sure this doesn't happen you can add water to the pot in the beginning and the coconut milk near the end. (Thank you for the tip, Lynda!)
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