Slow Cooker/Crock Pot Thai Red Curry Chicken Recipe

Name: Slow Cooker/Crock Pot Thai Red Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons vegetable oil; 1 kg chicken thigh fillet, trimmed, cut in half crossways; 114 g Thai red curry paste (see note); 1 cup continental real chicken stock; 150 g fresh shiitake mushrooms, stems trimmed, halved; 230 g sliced bamboo shoots, drained; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 140 ml coconut milk; ⅓ cup basil leaves; steamed jasmine rice, to serve

Servings: persons

1 ½ tablespoons vegetable oil
1 kg chicken thigh fillet, trimmed, cut in half crossways
114 g Thai red curry paste (see note)
1 cup continental real chicken stock
150 g fresh shiitake mushrooms, stems trimmed, halved
230 g sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140 ml coconut milk
⅓ cup basil leaves
steamed jasmine rice, to serve

1
Heat 1 tablespoon oil in a large frying pan over medium-high heat.
2
Cook chicken, in batches, for 1 to 2 minutes each side or until golden.
3
Transfer to slow cooker.
4
Reduce frying pan heat to low.
5
Add remaining oil to pan.
6
Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic.
7
Add stock and stir until curry paste has dissolved.
8
Add mushroom and bamboo shoots.
9
Pour mixture over chicken and stir to combine.
10
Cover and cook on HIGH for 3 1/2 hours.
11
Combine fish sauce, sugar and coconut milk in a jug.
12
Stir into curry.
13
Cover and cook on HIGH for a further 30 minutes.
14
Stir in basil.
15
Spoon curry over rice.
16
Serve.

639

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

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 11 ingredients. The key ingredients include: 1 ½ tablespoons vegetable oil, 1 kg chicken thigh fillet, trimmed, cut in half crossways, 114 g Thai red curry paste (see note), 1 cup continental real chicken stock, and more.

Yes, Slow Cooker/Crock Pot Thai Red Curry Chicken 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!

Slow Cooker/Crock Pot Thai Red Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions