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A bowl of rice and Thai chicken curry with a spoon inside.

Crockpot Thai Chicken Curry

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Thai

Description

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!

✨ If you love these Thai Chicken Curry recipe as much as we do, make sure to give it a 5-star review in the comments below!


Scale

Ingredients

  • 12 cups chicken stock (see notes)
  • 24 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 garlic cloves, 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
  • 12 chili peppers, if you like extra heat
  • 1 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

  1. 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.
  2. After 4 hours, stir in the coconut milk kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.
  3. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

Notes

Add 1 cup of chicken stock for a thicker curry similar to what you’ll find in many Thai restaurants. Add 2 cups of chicken stock for a thinner, more traditional-style curry. If you’re unsure, add 1 cup then thin it at the end when you add the coconut milk, if you’d like.

Not all curry pastes are created equal. My favorite is Mae Ploy. If you are unfamiliar with the brand you’re using make sure to taste it before adding it to the pot. Some pastes will be all heat and very little flavor. 

Fish sauce smelly but it adds an AMAZING flavor to this recipe. Red Boat brand makes a sugar-free fish sauce.

Pair with steamed basmati rice or cauliflower rice


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