Name: Slow Cooker Thai Red Curry Chicken
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 lbs Chicken Thighs (boneless, skinless); 14 oz Full-fat Coconut Milk; 3 tbsp Thai Red Curry Paste; 1 tbsp Fish Sauce; 1 tbsp Brown Sugar; 1 tbsp Ginger (freshly grated); 3 cloves Garlic (minced); 1 large Red Bell Pepper (sliced); 1 cup Snap Peas; 1 tbsp Fresh Lime Juice; 0.25 cup Fresh Thai Basil

"This Slow Cooker Thai Red Curry Chicken features succulent chicken thighs simmered in a rich, velvety coconut milk sauce infused with authentic spices. It is a foolproof, set-it-and-forget-it meal that delivers deep, restaurant-quality Thai flavors with minimal effort."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Chicken Thighs (boneless, skinless)
14 oz 400 ml	Full-fat Coconut Milk
3 tbsp 45 g	Thai Red Curry Paste
1 tbsp 15 ml	Fish Sauce
1 tbsp 12 g	Brown Sugar
1 tbsp 6 g	Ginger (freshly grated)
3 cloves 9 g	Garlic (minced)
1 large 150 g	Red Bell Pepper (sliced)
1 cup 100 g	Snap Peas
1 tbsp 15 ml	Fresh Lime Juice
0.25 cup 10 g	Fresh Thai Basil

2 Instructions

Cut the chicken thighs into bite-sized pieces and place them into the slow cooker insert.

In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, grated ginger, and minced garlic until the paste is fully dissolved.

Pour the sauce over the chicken and stir to ensure every piece is coated.

Cover and cook on Low for 4-6 hours or High for 2-3 hours. The chicken should be tender and cooked through.

Approximately 30 minutes before serving, stir in the sliced red bell peppers and snap peas. This keeps them crisp-tender rather than mushy.

Just before serving, stir in the fresh lime juice and Thai basil. Serve hot over steamed jasmine rice or rice noodles.

·
Use full-fat coconut milk for a rich, creamy sauce. Light coconut milk will result in a much thinner consistency.
·
Searing the chicken in a pan for 2 minutes before adding to the slow cooker adds a deeper caramelized flavor.
·
If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with 1 tablespoon of water and stir it in during the last 30 minutes of cooking.
·
Don't skip the lime juice at the end; the acidity balances the richness of the coconut milk and the saltiness of the fish sauce.

? Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but reduce the cooking time by about an hour as they dry out faster in a slow cooker.

Is this recipe spicy?

It has a moderate heat. If you prefer it milder, use 1-2 tablespoons of curry paste. For more heat, add sliced Thai bird's eye chilies.

Can I freeze this curry?

Yes, this freezes well for up to 3 months. However, the vegetables may soften significantly upon thawing and reheating.

What can I use if I can't find Thai basil?

You can substitute with regular sweet basil, though the flavor will lack the slight anise/liquorice note of Thai basil.

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Slow Cooker Thai Red Curry Chicken

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1 Ingredients

2 Instructions

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