Thai Coconut Chicken Curry (made in your slow cooker)
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We all love an easy, flavorful dinner – enter this crockpot Thai chicken curry. This is my go-to when I have a busy week, but don’t want to skimp on tasty, satisfying meals. I’ll show you how to prep everything so the crockpot does all the work, and you can come back to a winning dinner!
This slow cooker chicken curry is everything I want in a comforting, flavor-packed dinner. It starts with boneless, skinless chicken thighs, which stay juicy and tender as they simmer in a rich, coconut-based curry sauce. The sauce is built from classic Thai curry staples—red curry paste, garlic, ginger, soy sauce, fish sauce, and coconut milk—with a touch of brown sugar (or palm or coconut sugar, if you have it) to round everything out.
Vegetables make this curry hearty and colorful. Sweet kombucha squash (or butternut squash), yellow onion, chili peppers, and kale soften into the sauce and soak up all that bold flavor. I like to finish each bowl with fresh cilantro, extra chili, and a squeeze of lime for brightness. Spoon it over rice, and you’ve got a cozy, satisfying meal that tastes deeply flavorful and completely complete.
Ingredients to gather
Most of these ingredients are items you likely have on hand. Just grab your chicken and veggies, throw everything in the crockpot, and you’re good to go! Gather these items:
- Chicken: Boneless, skinless chicken thighs are the way to go.
- Chicken stock: Grab store-bought, or make your own. You can adjust the amount according to the consistency you like – check out the notes section under the recipe!
- Thai red curry paste: Not all curry pastes are created equal. Make your own, otherwise make sure to taste a little bit before adding it to assess the heat and flavor.
- Brown sugar: If you have palm sugar or coconut sugar on hand, both of those great options.
- Curry staples: Soy sauce, minced ginger, fish sauce, garlic, and coconut milk.
- Veggies: Kombucha squash (or butternut squash), yellow onion, chili peppers, and kale.
- To serve: I love to serve this with cilantro, chili peppers, and lime!
A few FAQs
Can I use chicken breasts instead of thighs? I prefer boneless, skinless chicken thighs as they’re more flavorful than breasts and usually more reasonably priced. But if you have chicken breasts on hand, you can definitely use those instead.
Can I cook this on low heat for 8-10 hours? Yes, but there’s a caveat. Cooking this curry for longer will make the squash very soft. At least half of it will disappear into the sauce, which isn’t a bad thing! The curry sauce will become thicker and sweeter, with a hint of squash, but it will still be delicious.
Can I make this Thai chicken curry on the stovetop? Yes! You’ll want to simmer the curry for no longer than 1 hour.
Can I use a different color curry paste? Yes! I’ve used red, green, and yellow in this recipe, and they all work well.
Store, reheat, and freeze
Store: First, let your Thai chicken curry cool to room temperature. Once it’s cooled, transfer it to a covered container and refrigerate for up to 4 days. I think it tastes even better the next day, once the flavors have had a chance to deepen!
Freeze: If you want to store it longer, freeze it for up to three months. Thaw it in the fridge overnight before reheating.
Reheat: Warm it on the stovetop or in the microwave. If it’s thickened in the fridge, you can add a splash of water to loosen things up.
Thai Coconut Chicken Curry (made in your slow cooker)
Ingredients
- 1-2 cups chicken stock (see notes)
- 2-4 tablespoons Thai red curry paste (see notes)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce (see notes)
- 3 cloves garlic (minced)
- 1 lb boneless skinless chicken thighs (cut into bite sized pieces)
- 1 large kabocha squash (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 brown sugar, 1 tablespoon minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, 1 lb boneless skinless chicken thighs, 1 large kabocha squash, 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, chili peppers, and lime to serve
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Can i use delicata squash in this? Also what would be a good sub for kale?
Yes, that should work well! Spinach is nice instead of the kale. 🙂
Can you store this in for how long?
This will keep for 3-4 days in a container in your fridge.
This looks real yummy. Can you use boneless skinless chicken breasts instead?
Absolutely!
Wouldn’t 4 hrs on high be too long for chicken breasts?
That’s what worked best for us in recipe testing!
Since finding this recipe post, I have made this twice already! It is so delicious and easy to prepare.
I opted out of using kale, and used green veggies that I like instead.
This also freezes well too. I froze half of each batch because I was the only person eating this in my house.
The second time I made this, I doubled the chicken stock to make it into a soup, and it was great as well! This seems like a pretty versatile dish 🙂
Can you do this in the Instapot?
I’ve never tried it, but it should work in an instant pot!
Yum! Needed 3 T of curry paste. I like the soupy result with 2 c broth. I added salt and pepper; lime, siracha, and sliced red chilies a must for toppings. I don’t think it needed the cilantro with the kale and squash. Great addition to my collection.
It took only 30 minutes to prepare. We used Thai Kitchen brand curry paste and served it over rice. I was very happy with it. Two thumbs up.
Can this recipe be frozen?
Yes! This freezes very well.
Can I cook this on the stove top instead of the crockpot?
Definitely! Simply follow the directions but cook everything in a pot until the chicken and squash are fully cooked.
Hello
I used coconut powder that I added water to. My curry split, any suggestions?
I’ve never used coconut powder that needs to be mixed with water so I can’t give suggestions or advice on how that may have affected the recipe. Sorry!
I am going to make this today. Do you recommend using sweetened or unsweetened coconut milk?
We use unsweetened!
I’m going to make this recipe tonight, it looks delicious. I’m wondering if you can sub the coconut milk with coconut cream for a creamier curry? Would that work?
That should work just fine!
This was delicious 😋. My 7-year-old liked also. the entire house smell sweet. I omitted the squash & peppers. Used brown sugar. I cooked the chicken thighs whole, & the meat was falling off the bone. Served with sticky rice, lime slices & Naan.
Delicious! Subbed red peppers green beans and sweet potato for kale. Chicken comes out perfect and cubes itself like magic. You’re right – any flavor paste works. Chefs kiss!
Hi, first crack at making this , love the ingredients, just would like some guidance with respects to leaving skin on kabocha ? Thanks for your wisdom and time , Doug
I personally like leaving the skin on kabocha squash!
this looks delicious! I have fresh cubed pumpkin (currently frozen). Can I use pumpkin instead of another squash?
We haven’t tried it with pumpkin but I think it should work. Let us know if you give it a go!