Crockpot Thai Chicken Curry Recipe

Name: Crockpot Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14 Oz. Size) Full-fat Coconut Milk; 1/4 cups 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 cups Chicken Stock; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Crushed Red Pepper Flakes; 1- 1/2 pound Chicken Breasts; 1 whole Red Bell Pepper, Sauteed, To Serve (optional, See Note); Cooked Rice, To Serve; Chopped Cilantro, Crushed Peanuts, And Sliced Green Onions, For Topping

Servings: persons

1 can (14 Oz. Size) Full-fat Coconut Milk
1/4 cups 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 cups Chicken Stock
1/2 teaspoons Ground Ginger
1/2 teaspoons Crushed Red Pepper Flakes
1- 1/2 pound Chicken Breasts
1 whole Red Bell Pepper, Sauteed, To Serve (optional, See Note)
Cooked Rice, To Serve
Chopped Cilantro, Crushed Peanuts, And Sliced Green Onions, For Topping

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 its fully submerged.
5
Cook in crockpot on low for 3 hours.
6
After 3 hours, remove chicken from 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.
10
Note: For the bell peppers, warm a nonstick pan over medium heat.
11
Once hot, add olive oil and let it coat the pan.
12
Add large bell pepper chunks, seasoned with salt, and saute until tender, about 10 minutes.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can (14 Oz. Size) Full-fat Coconut Milk, 1/4 cups Peanut Butter, 2 Tablespoons Red Curry Paste, 2 Tablespoons Fish Sauce, and more.

Yes, Crockpot Thai Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crockpot Thai Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions