Thai Coconut Chicken Curry (made in your slow cooker)
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 flavorful, 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!
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
Stock amount: 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.
Curry paste: 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 minimal flavor.
Fish sauce is smelly, but it adds an AMAZING flavor to this recipe.
Serving: 1 serving = ¼ of the recipe, Calories: 533kcal, Carbohydrates: 38g, Protein: 31g, Fat: 32g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 837mg, Potassium: 1654mg, Fiber: 7g, Sugar: 14g, Vitamin A: 7667IU, Vitamin C: 74mg, Calcium: 166mg, Iron: 5mg