Crockpot Thai Chicken Curry

Crockpot Thai Chicken Curry

Crockpot Thai chicken curry toooo the rescue! It takes five minutes to put together and only a few hours to cook!

Don’t be confused when you read the recipe below…you read it right: 3 hours on LOW. Normally, you’ll see crockpot recipes that need eight hours on low, but for this recipe, we only need three. We don’t want the chicken to be falling apart tender. I tried cooking the chicken longer, but the texture just wasn’t right. After 3 hours, the chicken is perfectly cooked, juicy, but still intact, so take it out of the Crockpot, cut it into bite sized chunks, and place back in the sauce and stir to coat.

After 3 hours, your house will smell ridiculously good and you’ll get to enjoy the best crockpot Thai chicken curry!

I served this over tender rice, sauteed red bell peppers – seriously, do it – and topped it with crushed peanuts for some crunch, fresh cilantro and sliced green onions.

Crockpot Thai Chicken Curry

Crockpot Thai Chicken Curry

Ingredients

  • 1 (14-ounce can) full fat coconut milk
  • ¼ 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
  • ½ cup chicken stock
  • ½ teaspoon ground ginger
  • ½ teaspoon crushed red pepper flakes
  • 1 and ½ pounds chicken breasts
Additional, optional ingredients:
  • Red bell peppers, sautéed – optional, but recommended*
  • Cilantro, peanuts, 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.
  7. Place back into the sauce and stir to coat.
  8. Serve immediately with sauteed bell peppers over rice.
  9. Top with chopped cilantro, crushed peanuts, and sliced green onions.
NOTES
*For the bell peppers: I just warmed a nonstick pan over medium heat. Once hot, I added in olive oil and let it coat the pan. Then I added in large bell pepper chunks, seasoned with salt, and sauteed them until they were tender (about 10 minutes).
Let’s thank Show Me The Yummy for this great and easy Crockpot Thai Chicken Curry video and recipe.