Crockpot Thai Chicken Curry
Crockpot 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 flavor to this healthy dinner recipe. Put everything into your crockpot then walk away until dinner!
Complete the meal with a side of perfect basmati rice or cauliflower rice. Also make sure to check out our favorite crockpot Thai chicken soup!
Crockpot Thai Chicken Curry
Friends! It's crockpot time again! This magical pot of cook-my-food-for-me has become a staple around here. Most days we wonder how the heck we lived without one for so long.
Remember back when we thought that crockpots were the domain of frazzled, minivan-driving moms? Boy, were we wrong! They belong to us all. Frazzled moms, cool moms, single dudes, suburban folks, city folks, country folks … crockpots 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 crockpot Thai chicken curry is all about. You literally put a couple of ingredients into the pot then come back 4 hours later for dinner. Read: easiest dinner ever!
Video: How to make Thai Chicken Curry {1 min}
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Can I use chicken breasts instead of thighs?
We like to use boneless, skinless chicken thighs as they're more flavor than breasts, and they're usually a lot more reasonably priced, too. But if you have chicken breasts on hand, you can definitely use those instead.
Can I cook this on low heat 8-10 hours?
Yes, but there's a caveat. Cooking this curry for a longer time means that the squash will be very soft. At least half of it will disappear into the sauce – which isn't a bad thing!
The curry sauce will become thicker, sweeter, and taste a little like squash, but it will still be very tasty.
Is this chicken curry thick or thin?
We prefer our curry to be more like a traditional Thai curry, which is on the thin side.
But most Thai restaurants here in North America cater to our tastes and make their curries thicker and creamier, more like traditional Indian curry.
So if you would like yours thicker, all you have to do it reduce the water. (So easy!) There is a note about the exact amount in the recipe card.
Can I make this Thai chicken curry on the stovetop?
Yes! You'll want to simmer the curry for no longer than 1 hour.
What kind of curry paste should I use?
Not all curry paste is created equally. And since the curry paste is the base of the flavor in this recipe, the better the curry paste you can find, the more flavorful the dish will be.
We like Mae Ploy curry paste. When in doubt, look for where the curry paste is made and choose one that is made in Thailand; it's your best bet.
Another option is to make your own curry paste.
Can I use a different color curry paste?
Yes! We've used red, green, and yellow in this recipe and they all work well.
Can I use curry powder?
No, curry powder won't work in this recipe. Curry powder is an Indian spice mix made from ground turmeric, coriander, cumin, and other spices and is very different than Thai curry paste.
Popular Thai Curry Recipes
- Coconut Thai Chicken Zoodle Soup
- Thai Chicken Curry Meatballs with Carrot Noodles
- Vegetarian Thai Curry with Udon Noodles
- Thai Coconut Turkey Soup
Crockpot Thai Chicken Curry
Ingredients
- 1-2 cups chicken stock, see notes
- 2-4 tablespoons Thai red curry paste, see notes
- 1 tablespoon soy sauce, gluten-free, if needed. Coco aminos for paleo and Whole30
- 1 tablespoon palm or coconut sugar, or sub maple syrup or brown sugar. Omit for Whole30
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce, see notes
- 3 cloves garlic, minced
- 1 lb. boneless skinless chicken thighs (each thigh cut into bite-sized 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
- 14 ounce can coconut milk
- 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
- Optional: cilantro, chili peppers, and lime to serve
Instructions
- Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.1-2 cups chicken stock, 2-4 tablespoons Thai red curry paste, 1 tablespoon soy sauce, 1 tablespoon palm or coconut sugar, 1 tablespoon minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, 1 lb. boneless skinless chicken thighs (each thigh cut into bite-sized pieces), 1 large kabocha, 1 medium yellow onion, 1-2 chili peppers
- After 4 hours, stir in the coconut milk and kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.14 ounce can coconut milk, 1 large bunch of kale
- Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.Optional: cilantro
Notes
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Did you use fresh ginger or powdered?
Fresh!
This might be a silly question, but is the calorie count with or without the rice? I’m excited to try it!
No just for the curry 🙂
I usually make panang curry chicken on stove top but we’re doing a kitchen reno and the crockpot is all I have access to. My question is about the kale. Never had kale in curry? Is there a substitute if one doesn’t care for kale or does it not taste like kale in this recipe?
We add the totally not traditional kale to get some greens in. You can omit it, or use spinach or swiss chard instead. 🙂
Disappointed. Recipe is bland & boring. The red curry paste didn’t add enough flavor. I think it needs other spices too, but I don’t know what. Plus, I don’t think there are enough vegetables in this. I love Thai curry, so I would like to be able to make it myself.
The type of curry paste you use really affects the outcome as it’s where all the flavor comes from. I would suggest trying a different brand. Also, feel free to add any veggie you like. This recipe is very versatile.
Can I double this recipe and is there anything I need to do differently
As long as your slow cooker is big enough than doubling it should work fine!
Excellent recipe! My husband said I could add it to our rotation of meals! Thanks for the recipe.
This was such an easy recipe to follow and it was the first time I’d made something in my crockpot and it was delicious! I did one cup of chicken stock and it turned out well. Definitely going to put this on my rotation of regular meals!
Great recipe with just the perfect spice flavor. I used two Chile de arbol. It came delicious.
So excited to make this tonight… any tips on using chicken breast as my hubby doesn’t care for dark meat? Also, can I use chicken bone broth instead of regular chicken broth?
Bone broth will make this even tastier! And chicken breast will work just as well in this recipe. 🙂
I have made this recipe many times. Sometimes I will do the chicken curry but other times, I will use prawns. It is very tasty. I also add some lemon grass from my garden. This is one of my favorite recipes for curry
Can you use leaks instead of yellow onion?
Yes!
Amazing recipe. I used bone in chicken thighs. I think it adds flavor. I used butternut squash. Served with cauliflower rice. Taste is amazing.
Made this today for myself and my parents. thanks for sharing
I am devastated: the chicken is not cooked and the squash is falling apart. I used only one cup of chicken broth as I wanted thicker and it isn’t. I have never been a fan of slow cookers and this experience is no exception. My slow cooker is a feature of my Ninja Foodi, which I use practically every day, but NOT the slow cooker function. I am having some leftover Indian chicken curry for dinner this evening. This just did not work out for me. I am so disappointed.
I’m so sorry to hear about your experience. Are you sure the chicken pieces weren’t cooked through? It seems very odd if they were cooked for 4 hours and the squash was cooked. For me, the chicken is very tender and falls apart by the time the recipe is ready. Maybe it was the way Ninja Foodie works – I’m not familiar with that appliance so I’m just guessing.
The ninja foodi (and the instant pot, too) has a “slow cooker” function, but it doesn’t work the same way as a traditional slow cooker and has a super steep learning curve. I found it way easier to keep my slow cooker for recipes like this – they need the wider base and ceramic pot of traditional slow cookers to really work.
I don’t know how to cook chicken curry. Thanks for this recipe, it’s now an all time favorite for dinner! added a little more of spiciness though. thanks!
I made this with yellow curry paste and it was super easy and yum! Everyone loved it!!
This sounds delish 🙂 can I set it on low for longer? Would 6-7 hours work?
While technically you can set it to cook on low for longer, I find that the squash ends up completely falling apart that way. It will make for a thick and creamy sauce. I don’t mind it that way, but I prefer it cooked for less time. 🙂
Thank you for sharing – super easy and delicious. Cant wait to make again.
I accidentally put the coconut milk in with the other initial ingredients- is it ruined?! 🙁
Coconut milk can occasionally curdle if it’s cooked too long, which is why we add it at the end. It doesn’t make it unsafe to eat, it just doesn’t look as pretty. I’ll cross my fingers that it doesn’t happen!
Delicious! And the author’s comments about curry paste are right on. Will make this again.
My curry has no curry flavor? The flavors did not come together at all. It’s got a little kick. The parts all taste good. I used 3 T of curry. Maybe 4 would be enough, not sure? It’s a lot of stuff that I don’t normally buy so I probably won’t make this again. I’m bummed!
What kind of curry paste did you use? Most of the flavor in this recipe comes from that so you want to make sure that the paste you use is flavorful. Some are definitely better than others.
I’m not sure about other people, I measured and it was 2 lbs of cut up thighs, otherwise it would have been a tiny amount of chicken. I used 1 cup stock & it’s still very liquidy but it smells good. My squash is not over cooked. We’ll see, I’m just waiting a little while to let the coconut milk to blend.
Delicious! I made this for my husband and I – doubling the recipe for our giant crockpot (and because I don’t want to cook more often).
I also added in 4 or 5 small gold potatoes to make the meal stretch longer (and cheaply). We didn’t have any jasmine rice left, so we used leftover white rice for the first day – still delicious. Now we are eating it with jasmine rice and it’s even better.
I added in a giant scoop of red chili paste (gochujang) – because our delivery person for groceries replaced the red curry with it since the store was out. (I went back to get the red curry from another store to make this dish.) It adds just a little heat, our doubled version could use even more for those that like it spicy.
It was pretty good, though I’ll need more spice next time around!
Can I freeze my leftovers?
Yes! This recipe freezes very well. And a good squeeze of sriracha usually does the trick to spice it up!
Made this recipe as a try for a new slow-cooker meal. My wife and oldest daughter loved it!! Had it with Japanese white rice. Taste is nice. May try with green curry next time just for a different flavor.
Thanks so much,
Jeff
Hello,
If I’m making twice as much do I change the amount of time?
Thanks!
As long as your crockpot is large enough, it will cook in 4 hours on high. 🙂
I will be whipping this up tonight! Thank you in advance. One question: Where does the water come in and how much? You write about it in the description and I see it as a step in the video but I don’t see it in the recipe card.
Thank you for the heads up about that! We now use chicken stock instead of water. 🙂
An easy flavorful recipe. Even my husband who is not a fan of curry enjoyed it.
Amazing and flavourful! I didn’t add the peppers because I wasn’t sure how spicy it would be. So sprinkled a bit of Siracha on it. I also added red and yellow sliced bell peppers and snap peas when I added the Kale . This is a keeper! Thanks
Thanks for the recipe, it was very tasty. But after 4 hours the butternut squash was very soft almost mushy. Is it supposed to be that way so that it helps thicken the sauce a bit? Just curious how yours tastes after 4 hours (maybe your slow cooker doesn’t make it as soft? Or maybe I just need to cut bigger squash pieces next time.) I doubled the recipe but still used 1 can of coconut milk & 2 cups broth and there was still a lot of liquid so next time I’ll add less broth, and will try adding the squash an hour into the 4 hrs too! Also will add red bell pepper chunks and chickpeas at the 3.5 hour mark. Topped with green onions and coriander and it was delish overall! Served with quinoa.
Depending on the size you cut the butternut squash, it can get quite soft. 🙂