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Thai Coconut Chicken Curry (Made in Your Slow Cooker) Recipe

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3.8 from 8 reviews

This Thai Coconut Chicken Curry is a rich and flavorful slow cooker recipe combining tender chicken thighs, vibrant Thai red curry paste, creamy coconut milk, and nutritious vegetables like kabocha squash and kale. Perfect for a hands-off meal, it simmers for hours to develop deep, authentic Thai flavors and is ideal served over rice, cauliflower rice, or quinoa.

Ingredients

Main Ingredients

  • 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, 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 (optional, for extra heat)
  • 14 ounce can coconut milk
  • 1 large bunch kale, torn into small pieces (about 2 packed cups)

For Serving (Optional)

  • Cilantro
  • Additional chopped chili peppers
  • Lime wedges

Instructions

  1. Add ingredients to slow cooker: Place the chicken stock, Thai red curry paste, soy sauce, brown sugar, minced ginger, fish sauce, minced garlic, chicken thighs, kabocha squash, chopped onion, and chili peppers (if using) into your Crockpot. Stir well to combine all the ingredients evenly.
  2. Cook on high: Set your slow cooker to high heat and let the mixture cook uncovered for 4 hours. This allows the flavors to meld and the chicken and vegetables to become tender.
  3. Stir in coconut milk and kale: After 4 hours, add the can of coconut milk and the torn kale pieces into the slow cooker. Stir gently to incorporate them with the curry base.
  4. Let sit: Allow the curry to sit for a few minutes with the kale and coconut milk to wilt the kale and blend the creaminess of the coconut milk into the curry.
  5. Prepare to serve: While the curry rests, prepare your choice of rice, cauliflower rice, or quinoa to serve alongside the curry for a complete meal.
  6. Garnish and serve: Serve the curry topped with fresh cilantro leaves, additional chopped chili peppers if you prefer extra spice, and lime wedges to squeeze over just before eating for a fresh citrus kick.

Notes

  • You can adjust the amount of chicken stock and curry paste based on your preferred consistency and spice level.
  • Fish sauce adds authentic umami flavor but can be substituted with soy sauce or tamari for a milder taste.
  • Using boneless skinless chicken thighs keeps the meat tender and flavorful through slow cooking.
  • Kale can be swapped with spinach or other hearty greens if preferred.
  • If you want thicker curry, use less chicken stock.
  • For a gluten-free version, ensure your soy sauce is gluten-free.

Find it online: https://flavorspath.com/thai-coconut-chicken-curry-made-in-your-slow-cooker-recipe/