Slow Cooker/Crock Pot Thai Chicken Curry Recipe

Name: Slow Cooker/Crock Pot Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces red curry paste (thai kitchen brand); 2 cups water; 2 teaspoons chicken bouillon (better than bouillon brand); 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1 12 lbs chicken breasts (cut thinly, into pieces); 1 red bell pepper; 1 small onion (cut thin); 1 tablespoon fresh ginger paste; 1 tablespoon lime juice; 2 (400 ml) cans coconut milk (Chaokoh brand); ½ teaspoon crushed red pepper flakes (optional); 1 tablespoon sriracha sauce (optional); 6 leaves Thai basil; 4 ounces bamboo shoots; 15 ounces baby corn; 2 cups fresh green beans or 2 cups other vegetables

Servings: persons

4 ounces red curry paste (thai kitchen brand)
2 cups water
2 teaspoons chicken bouillon (better than bouillon brand)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 12 lbs chicken breasts (cut thinly, into pieces)
1 red bell pepper
1 small onion (cut thin)
1 tablespoon fresh ginger paste
1 tablespoon lime juice
2 (400 ml) cans coconut milk (Chaokoh brand)
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon sriracha sauce (optional)
6 leaves Thai basil
4 ounces bamboo shoots
15 ounces baby corn
2 cups fresh green beans or 2 cups other vegetables

1
Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
2
stir well, ensuring chicken bouillon and sugar is dispersed.
3
cook on high for 3 hours or until chicken is thoroughly cooked.
4
add fresh vegetables and cook for an additional hour or until vegetables are done.
5
add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
6
heat until desired temperature or eat immediately.
7
serve with white rice or coconut rice.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 ounces red curry paste (thai kitchen brand), 2 cups water, 2 teaspoons chicken bouillon (better than bouillon brand), 2 tablespoons fish sauce, and more.

Yes, Slow Cooker/Crock Pot 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.

Slow Cooker/Crock Pot Thai Chicken Curry

How did you like this recipe?

Frequently Asked Questions