Crockpot Thai Chicken Curry
Ingredients
- 1 can full fat coconut milk
14 oz
- 1/4 cup peanut butter
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons brown sugar
- 4 cloves garlic
minced or pressed
- 1/2 cup chicken stock
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds boneless skinless raw chicken breasts
- red bell peppers
sautéed - optional, but recommended*
- cilantro
for topping
- peanuts
for topping
- sliced green onions
for topping
Directions
- 1
Grease crockpot with cooking spray.
- 2
Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
- 3
Place chicken breasts on top.
- 4
Spoon sauce over the chicken, so it's fully submerged.
- 5
Cook in crockpot on LOW for 3 hours.
- 6
After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
- 7
Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.
Crockpot Thai Chicken Curry
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About this Recipe
Craving a healthy, flavorful meal that practically makes itself? This Crockpot Thai Chicken Curry delivers authentic, comforting flavors with minimal effort, transforming simple ingredients into a delicious dinner while you go about your day.
Why This Recipe Works
This recipe shines with its incredible ease and depth of flavor. In just five minutes of prep, you combine fragrant spices, rich coconut milk, and tender chicken in one pot. The slow cooker then works its magic, allowing the vibrant red curry paste, tangy lime, and savory fish sauce to meld beautifully, creating a well-rounded and irresistible sauce.
What to Expect
Prepare for a creamy, aromatic curry with a perfect balance of sweet, savory, and a hint of spice. The slow cooking process ensures the chicken breasts emerge incredibly tender, practically melting into the rich, velvety sauce. You'll love the warmth of the ginger and the subtle kick from the crushed red pepper flakes, all brought together by the nutty depth of peanut butter. The optional sautéed red bell peppers add a pleasant sweetness and a pop of color, while fresh toppings like cilantro and peanuts provide a delightful textural contrast.
Customization & Variations
You can easily adjust the richness of your curry by opting for lite coconut milk instead of full-fat. For those who prefer less heat, simply reduce or omit the crushed red pepper flakes. The optional sautéed red bell peppers are highly recommended for extra freshness and crunch, but feel free to add other quick-cooking vegetables towards the end of the cooking process if desired. Don't forget to play with the fresh toppings—extra cilantro, more peanuts, or a generous sprinkle of sliced green onions can truly elevate each serving.
Serving & Context
This Crockpot Thai Chicken Curry is perfect for a cozy weeknight dinner or for meal prepping healthy lunches throughout the week. Serve it hot over steamed rice, allowing the rice to soak up every last bit of the incredible sauce. Garnish generously with fresh cilantro, crunchy peanuts, and vibrant sliced green onions for a restaurant-quality presentation.