Description
This Crockpot Thai Chicken Curry is creamy, flavorful, and easy to prepare with tender chicken simmered in a rich coconut curry sauce. Made with peanut butter, lime juice, garlic, and Thai-inspired spices, this comforting slow cooker meal is perfect for busy weeknights or cozy family dinners.
Ingredients
- 1 can (14 ounces) full-fat coconut milk
- 1/4 cup peanut butter
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 1/2 cup chicken stock
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds boneless skinless chicken breasts
- Optional: 1 red bell pepper, sliced and sautéed
- Optional: fresh cilantro, chopped
- Optional: crushed peanuts
- Optional: sliced green onions
- Optional: cooked jasmine rice or basmati rice
Instructions
- Lightly grease the inside of the crockpot with cooking spray or a small amount of oil.
- In the crockpot, whisk together the coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes until smooth.
- Add the chicken breasts to the crockpot and spoon some sauce over the top to coat them evenly.
- Cover the crockpot with the lid and cook on LOW for about 3 hours until the chicken is tender and fully cooked.
- Remove the chicken from the crockpot and cut it into bite-sized pieces.
- Return the chicken to the crockpot and stir well to coat it in the curry sauce.
- If using bell peppers, sauté them in a skillet with a little oil for 8 to 10 minutes until softened.
- Serve the curry over cooked rice and top with sautéed peppers, cilantro, crushed peanuts, and sliced green onions if desired.
Notes
- Chicken thighs can replace chicken breasts for a richer flavor.
- Add vegetables like carrots, broccoli, snap peas, or spinach for extra nutrition.
- Almond butter can replace peanut butter if preferred.
- Use lite coconut milk for a lighter version.
- Extra curry paste or chili flakes can increase the heat level.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months in airtight containers.
- Add a splash of coconut milk or broth when reheating if the sauce thickens too much.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 9g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
