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!

Crockpot Thai Chicken Curry

chicken stock (see notes)

Thai red curry paste (see notes)

soy sauce

palm or coconut sugar (or sub maple syrup

ginger

fish sauce (see notes)

garlic cloves,

chicken

kabocha,

yellow onion, chopped

chili

can coconut milk

kale,

cilantro, chili peppers, and lime

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.

After 4 hours, stir in the coconut milk kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.

Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

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 

An easy flavorful recipe. Even my husband who is not a fan of curry enjoyed it. 

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.

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

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.

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! 

Delicious!  And the author's comments about curry paste are right on.  Will make this again.

Thank you for sharing - super easy and delicious.  Cant wait to make again.

I made this with yellow curry paste and it was super easy and yum! Everyone loved it!!

Amazing recipe. I used bone in chicken thighs. I think it adds flavor. I used butternut squash. Served with cauliflower rice. Taste is amazing.

https://content.jwplatform.com/videos/GmmDosi5.mp4

A delicious Thai chicken curry recipe made in your slow cooker.

crockpot thai chicken curry

Prep Time: 15 minutes

Cook Time: 4 hours

Total: 4 hours, 15 minutes

Servings: 4

Author : Kristen Stevens

Ingredients

Instructions

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