Crockpot Thai Chicken Curry (2024)

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Crockpot Thai Chicken Curry (1)

4.6 stars (249 ratings)

318 Comments

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Crockpot Thai chicken curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy dinner recipe. Put everything into your crockpot then walk away until dinner!

Complete the meal with a side of perfect basmati rice or cauliflower rice. Also make sure to check out our favorite crockpot Thai chicken soup!

Crockpot Thai Chicken Curry (2)

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Crockpot Thai Chicken Curry

Video: How to make Thai Chicken Curry {1 min}

Can I use chicken breasts instead of thighs?

Can I cook this on low heat 8-10 hours?

Is this chicken curry thick or thin?

Can I make this Thai chicken curry on the stovetop?

What kind of curry paste should I use?

Can I use a different color curry paste?

Can I use curry powder?

Popular Thai Curry Recipes

Crockpot Thai Chicken Curry Recipe

Crockpot Thai Chicken Curry

Friends! It's crockpot time again! This magical pot of cook-my-food-for-me has become a staple around here. Most days we wonder how the heck we lived without one for so long.

Remember back when we thought that crockpots were the domain of frazzled, minivan-driving moms? Boy, were we wrong! They belong to us all. Frazzled moms, cool moms, single dudes, suburban folks, city folks, country folks … crockpots are bringing us all together.

Seriously, what's not to love about quickly throwing a few ingredients in a pot and then coming back for dinner. It's. The. Best.

That's what this crockpot Thai chicken curry is all about. You literally put a couple of ingredients into the pot then come back 4 hours later for dinner. Read: easiest dinner ever!

Crockpot Thai Chicken Curry (4)

Can I use chicken breasts instead of thighs?

We like to use boneless, skinless chicken thighs as they're more flavor than breasts, and they're usually a lot more reasonably priced, too. But if you have chicken breasts on hand, you can definitely use those instead.

Can I cook this on low heat 8-10 hours?

Yes, but there's a caveat. Cooking this curry for a longer time means that the squash will be very soft. At least half of it will disappear into the sauce – which isn't a bad thing!

The curry sauce will become thicker, sweeter, and taste a little like squash, but it will still be very tasty.

Is this chicken curry thick or thin?

We prefer our curry to be more like a traditional Thai curry, which is on the thin side.

But most Thai restaurants here in North America cater to our tastes and make their curries thicker and creamier, more like traditional Indian curry.

So if you would like yours thicker, all you have to do it reduce the water. (So easy!) There is a note about the exact amount in the recipe card.

Can I make this Thai chicken curry on the stovetop?

Yes! You'll want to simmer the curry for no longer than 1 hour.

Crockpot Thai Chicken Curry (5)

What kind of curry paste should I use?

Not all curry paste is created equally. And since the curry paste is the base of the flavor in this recipe, the better the curry paste you can find, the more flavorful the dish will be.

We like Mae Ploy curry paste. When in doubt, look for where the curry paste is made and choose one that is made in Thailand; it's your best bet.

Another option is to make your own curry paste.

Can I use a different color curry paste?

Yes! We've used red, green, and yellow in this recipe and they all work well.

Can I use curry powder?

No, curry powder won't work in this recipe. Curry powder is an Indian spice mix made from ground turmeric, coriander, cumin, and other spices and is very different than Thai curry paste.

Crockpot Thai Chicken Curry (6)

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4.56 stars (249 ratings)

Crockpot Thai Chicken Curry (11)

Crockpot Thai Chicken Curry Recipe

Prep: 15 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 15 minutes mins

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Crockpot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy dinner recipe. Put everything into your crockpot then walk away until dinner!

4 servings

Ingredients

  • 1-2 cups chicken stock (see notes)
  • 2-4 tablespoons Thai red curry paste (see notes)
  • 1 tablespoon soy sauce (gluten-free, if needed. Coco aminos for paleo and Whole30)
  • 1 tablespoon coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
  • 1 tablespoon minced ginger
  • 1 tablespoon fish sauce (see notes)
  • 3 cloves garlic (minced)
  • 1 lb. boneless skinless chicken thighs (cut into bite sized pieces)
  • 1 large kabocha squash (cut into 1-inch cubes (or 1 small butternut squash))
  • 1 medium yellow onion (chopped)
  • 1-2 chili peppers (if you like extra heat)
  • 14 ounce can coconut milk
  • 1 large bunch of kale (torn into small pieces (roughly 2 packed cups))
  • Optional: cilantro, chili peppers, and lime to serve

Instructions

  • Place all the ingredients, except for the coconut milk and kale, into your crockpotand stir together well. Set your crockpot to cook on high for 4 hours.

    1-2 cups chicken stock, 2-4 tablespoons Thai red curry paste, 1 tablespoon soy sauce, 1 tablespoon coconut sugar, 1 tablespoon minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, 1 lb. boneless skinless chicken thighs, 1 large kabocha squash, 1 medium yellow onion, 1-2 chili peppers

  • After 4 hours, stir in the coconut milk and kale and let it sit while you prepare the rice, cauliflower rice,or quinoa to serve.

    14 ounce can coconut milk, 1 large bunch of kale

  • Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

    Optional: cilantro, chili peppers, and lime to serve

Video

Notes

Add 1 cup of chicken stock for a thicker curry similar to what you'll find in many Thai restaurants. Add 2 cups of chicken stock for a thinner, more traditional-style curry. If you're unsure, add 1 cup then thin it at the end when you add the coconut milk, if you'd like.

Not all curry pastes are created equal. My favorite isMae Ploy. If you are unfamiliar with the brand you're using make sure to taste it before adding it to the pot. Some pastes will be all heat and very little flavor.

Fish sauce is smelly but it adds an AMAZING flavor to this recipe. Red Boat brand makes a sugar-free fish sauce.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 533kcal (27%), Carbohydrates: 38g (13%), Protein: 31g (62%), Fat: 32g (49%), Saturated Fat: 24g (150%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 110mg (37%), Sodium: 837mg (36%), Potassium: 1654mg (47%), Fiber: 7g (29%), Sugar: 14g (16%), Vitamin A: 7667IU (153%), Vitamin C: 74mg (90%), Calcium: 166mg (17%), Iron: 5mg (28%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

For more inspiration, check out all of our curry recipes!

Crockpot Thai Chicken Curry (12)

Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡

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Posted: 09/17/2020 Updated: 11/06/2023

4.56 from 249 votes (173 ratings without comment)

318 Comments

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Crockpot Thai Chicken Curry (14)

Joy

Hi, I haven’t made this yet and want to add snap peas and water chestnuts. Do you think that will work? If so, when should I add them?

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Crockpot Thai Chicken Curry (15)

Kristen Stevens

Author

Reply to Joy

Yes I think both are a great idea! I would add them at the very end as water chestnuts only need to warm through and snap peas cook very fast.

Reply

Crockpot Thai Chicken Curry (16)

Pauline

I’ve made this recipe a thousand times, and it’s a family fave. A couple things to note: 1.) We never add the chicken broth as it’s way too watery 2.) the recipe neglects to mention that you should season the chicken chunks with salt and pepper before adding to slow cooker. This is a MUST or else it is very bland 3.) I use Thai Kitchen Coconut Milk. Once I used the Goya Coconut Milk and it was a disaster. The Goy Coconut Milk curdles badly in this recipe, and it won’t come out creamy.

1

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Crockpot Thai Chicken Curry (17)

Kristen Stevens

Author

Reply to Pauline

Thank you for sharing your tips and suggestions!

Reply

Crockpot Thai Chicken Curry (18)

Joy

Reply to Pauline

I read there’s already a lot of salt in the fish sauce and another ingredient. Due to health reasons and taste, I will just stick to the regular recipe.

Reply

Crockpot Thai Chicken Curry (19)

Sabrina

Yummy but wasn’t enough for 4 people! Will make again!

1

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Crockpot Thai Chicken Curry (20)

Kate

Sooo good. Took to my friends’ & they loved it too!

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Crockpot Thai Chicken Curry (21)

Dia

How the heck did anyone prepare this so quickly. It took me 15 minutes just to cut up the kobacha squash. And did cut up my chicken, just shredded it after the 4 hours and it was cooked through.

3

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Crockpot Thai Chicken Curry (22)

Jonathan

Can i use delicata squash in this? Also what would be a good sub for kale?

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Crockpot Thai Chicken Curry (23)

Kristen Stevens

Author

Reply to Jonathan

Yes, that should work well! Spinach is nice instead of the kale. 🙂

Reply

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