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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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. 🙂
Just made this and LOVE IT! I only put 1/2 cup of chicken stock and it’s perfect and not too watery. If you want thick sauce maybe don’t put any. Also added a little extra of garlic and ginger and put a full 4oz jar of curry paste (I could only find Thai Kitchen so I figured adding more would help the flavor). I also added red and green bell pepper. I couldn’t find chili peppers so put some Siracha in at the beginning and it has perfect little heat. GREAT crockpot meal!
thank you soooo much for this delicious recipe. I can’t believe how simple it is. I substituted yams and added a can of bamboo shoots at the end with the Kale and coconut milk (I did make the mistake once of adding the Kale a bit too early and it wasn’t as tasty). I have used both green and red curry and absolutely loved it. Made it with and without fish sauce and didn’t notice much of a difference and used ground ginger once when I didn’t have fresh without any negative impact at all.
Thanks again !
You’re very welcome!
Wonderful! This is just like authentic Thai curry which is in a thin curry broth. (Readers: Unlike the thicker Indian curries, Thai curries have a more soup-like consistency, using fresh herbs and pastes instead of spice blends that are prevalent in Indian curries. Folks are either mixing up styles or have become used to Americanized versions.). I couldn’t get my hands on the more authentic May Ploy brand curry (yet), so I did end up using two 4oz jars of Thai Kitchen for a deeper flavor. That was my only edit to my taste preference. Thanks for making such an easy recipe!
You’re so welcome!