Best 6 Slow Cooker Thai Chicken Curry Recipes

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Looking for a flavorful and easy-to-make slow cooker recipe? Look no further than Thai chicken curry! This dish is packed with aromatic spices, creamy coconut milk, and succulent chicken. It's the perfect comfort food for a cold night or a busy weeknight. With minimal prep time and a slow cooker to do the rest, you can have a delicious and authentic Thai curry in no time. So gather your ingredients, prepare the slow cooker, and get ready to enjoy a taste of Thailand from the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER THAI GREEN CHICKEN CURRY



Slow Cooker Thai Green Chicken Curry image

Thai green chicken curry made in the slow cooker. Super easy and versatile!

Provided by nonsensal

Categories     World Cuisine Recipes     Asian     Thai     Main Dishes     Curry

Time 4h25m

Yield 8

Number Of Ingredients 15

1 (14 ounce) can coconut milk
½ cup chicken broth
2 tablespoons peanut butter
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons Thai green curry paste
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, finely chopped
2 pounds skinless, boneless chicken breasts
1 onion, chopped
2 tablespoons cornstarch
2 tablespoons water
½ cup mixed vegetables, or to taste
1 green bell pepper, chopped

Steps:

  • Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
  • Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
  • Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 13.6 g, Cholesterol 58.8 mg, Fat 14.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 10.4 g, Sodium 433.5 mg, Sugar 5.8 g

SLOW COOKER THAI CHICKEN CURRY



Slow Cooker Thai Chicken Curry image

Bell peppers add a touch of sweetness to this spicy Thai dish. This is my mom's recipe, to which I've added a touch of flair! Use more coconut milk if you like it saucy--I prefer it thick and chunky. Coconut and raisins as garnish bring the heat of the curry down a notch.

Provided by tammyn316

Categories     World Cuisine Recipes     Asian

Time 4h15m

Yield 4

Number Of Ingredients 11

1 (13.5 ounce) can coconut milk, or to taste
1 teaspoon red curry paste
2 skinless, boneless chicken breasts, diced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
2 ⅔ cups water
1 ⅓ cups uncooked white rice
¼ cup shredded coconut
¼ cup raisins

Steps:

  • Whisk together coconut milk and curry paste in a slow cooker. Add chicken, bell peppers, onion, and garlic.
  • Cook on Low, stirring halfway, until chicken juices run clear and the vegetables are cooked through, 4 to 5 hours.
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
  • Serve chicken curry over cooked rice. Garnish with coconut and raisins.

Nutrition Facts : Calories 571.2 calories, Carbohydrate 68.2 g, Cholesterol 29.3 mg, Fat 26 g, Fiber 4.8 g, Protein 19.1 g, SaturatedFat 22 g, Sodium 75.1 mg, Sugar 9.8 g

SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN



Slow Cooker/Crock Pot Thai Red Curry Chicken image

Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements

Provided by Sonya01

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
1 kg chicken thigh fillet, trimmed, cut in half crossways
114 g Thai red curry paste (see note)
1 cup continental real chicken stock
150 g fresh shiitake mushrooms, stems trimmed, halved
230 g sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140 ml coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve

Steps:

  • Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
  • Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
  • Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
  • Stir in basil. Spoon curry over rice. Serve.

THAI GREEN CHICKEN CURRY IN A SLOW COOKER



THAI GREEN CHICKEN CURRY IN A SLOW COOKER image

Categories     Soup/Stew     Chicken

Yield 4

Number Of Ingredients 14

1 kg chicken thigh fillets, cut into chunky pieces
6 medium potatoes, peeled and quartered
1 large carrot, scrubbed and sliced
1 red capsicum, sliced
1 large zucchini, sliced
1 cup button mushrooms
2-3 chillies, seeded and thinly sliced
1/3 cup Thai green curry paste,
2 x 400 ml cans light coconut milk
1½ cups snow peas, topped and tailed
1 cup frozen baby peas
1/3 cup raw cashews
To serve Brown rice
Coriander Sprigs

Steps:

  • Tip the chicken chunks into the slow cooker along with the potatoes, carrot, capsicum, zucchini, mushrooms and chilli. Mix the curry paste with the coconut milk and pour this into the pot. Stir all the ingredients together mixing together well. Put the slow cooker on for 4 hours and 10 minutes. Our slow cooker only has one setting while some others can be set to low, medium and high. I would imagine that you would want to set your cooker to medium. Forty-five minutes before the end of cooking time, add the snow peas, baby peas and cashews. Serve with rice and topped with some sprigs of coriander if you like.

THAI CHICKEN MEATBALL CURRY (SLOW COOKER)



Thai Chicken Meatball Curry (Slow Cooker) image

From "150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes" by Sunil Vijayakar. I actually had ground turkey and that worked beautifully in this recipe. I also modified the recipe to eliminate the frying, which also worked out really well, and am posting both versions. This is rather spicy, so if you are uncertain reduce the number of chile peppers or amount of curry paste.

Provided by duonyte

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 3/4 lbs ground chicken or 1 3/4 lbs ground turkey
2/3 cup fresh breadcrumb (I actually used panko)
3/4 cup chopped cilantro, divided
1/4 cup chopped lemongrass (I used lemongrass paste)
3 long red chili peppers, minced
2 tablespoons oil (optional)
1 (14 ounce) can coconut milk
2 tablespoons Thai red curry paste
1 tablespoon tomato paste
salt, to taste (I used none)
ground black pepper, to taste (I used none)

Steps:

  • Mix chicken or turkey, breadcrumbs, half of the cilantro, lemongrass and chile peppers in a large bowl, combining thoroughly.
  • If not frying, drop walnut-sized meatballs into a 4 qt slow cooker (I coat with a little oil to make cleanup easier). Cover and cook on High for about 1 hour to set the meatballs. (For all I know you don't need to do this - it might work just as well with the sauce added immediately - but this is how I did it).
  • Combine the remaining ingredients except the cilantro in a small bowl; pour over the meatballs, reduce to Low and cook for 4 hours, or cook on High for 2 hours.
  • If frying, form the meat into walnut-sized meatballs. Heat oil in a large skillet and quickly fry the meatballs until browned. Transfer to slow cooker.
  • Make the sauce as in Step 3 and pour into the frying pan, stirring to scrape up the fond; pour over the meatballs and cook on Low for 6 hours or on High for 3 hours.
  • Serve immediately with steamed rice, garnished with the remaining cilantro.

BECKY'S SLOW COOKER GLUTEN-FREE THAI CHICKEN CURRY



Becky's Slow Cooker Gluten-Free Thai Chicken Curry image

Don't be afraid of curry! This isn't a spicy dish. This is a super yummy dish that anyone will love, whether they are gluten-free or not! Lovely served over jasmine rice. Garnish with lime, cilantro, basil, chives/scallions, and toasted cashews or peanuts. Absolutely do not skip the garnish; it makes the meal! You can make this spicy or mild, depending on your taste.

Provided by Becky!

Categories     World Cuisine Recipes     Asian     Thai

Time 3h20m

Yield 4

Number Of Ingredients 13

1 (14 ounce) can coconut milk
2 tablespoons liquid amino acids (such as Bragg®)
2 tablespoons peanut butter
1 teaspoon red curry powder
1 teaspoon red curry paste (such as Thai Kitchen®)
1 teaspoon dried basil
⅛ teaspoon red pepper flakes
½ teaspoon brown sugar
½ sweet onion, chopped
½ red bell pepper, chopped
¼ cup chopped fresh cilantro
4 chicken thighs
1 cup sugar snap peas

Steps:

  • Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
  • Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

Nutrition Facts : Calories 434 calories, Carbohydrate 11.9 g, Cholesterol 58.4 mg, Fat 34.9 g, Fiber 3.6 g, Protein 22.2 g, SaturatedFat 22.1 g, Sodium 459.8 mg, Sugar 2.6 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your curry.
  • Don't be afraid to adjust the recipe to your own taste. If you like it spicier, add more chili peppers. If you prefer a milder flavor, reduce the amount of chili peppers or omit them altogether.
  • Be patient. Slow-cooking allows the flavors to develop and deepen, so don't rush the process.
  • Serve with your favorite sides. Rice, noodles, or vegetables are all great options.

Conclusion:

Slow-cooker Thai chicken curry is a delicious, easy-to-make meal that's perfect for a busy weeknight. With just a few simple ingredients and a little bit of time, you can have a flavorful and authentic Thai curry that will impress your family and friends. So next time you're looking for a quick and easy meal, give this slow-cooker Thai chicken curry a try. You won't be disappointed!

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