Indulge in the rich flavors of this slow-cooked Thai Chicken Curry that captures the depth of slow-simmered goodness. This delightful dish simmers for hours in a seasoned coconut broth, mingling with fresh veggies, and is paired perfectly with rice for a filling and satisfying meal you’ll savor with every bite.
Thai Chicken Curry
For a meal that brings the vibrant flavors of Thailand to your table, Thai Chicken Curry is an excellent choice. This dish features tender pieces of chicken simmered in a creamy, aromatic curry sauce, served alongside fluffy white rice. Garnished with red chili slices and fresh cilantro, it’s a visually stunning and delicious meal.
A Symphony of Flavors
Thai Chicken Curry is known for its rich and complex flavors. The creamy curry sauce, infused with aromatic spices and coconut milk, provides a perfect balance of sweet, spicy, and savory notes. The red chili slices add a touch of heat, while the fresh cilantro brings a burst of freshness to the dish.
Perfect for Any Occasion
Whether you’re looking to impress guests with a homemade Thai meal or simply want to enjoy a comforting dinner, Thai Chicken Curry is a versatile choice. It’s a dish that can be enjoyed on its own or paired with other Thai favorites for a complete meal experience.
Easy to Prepare
Despite its complex flavors, Thai Chicken Curry is relatively easy to prepare. With the right ingredients, you can create a restaurant-quality dish in the comfort of your own kitchen. The key is to use fresh herbs and spices to bring out the authentic flavors of Thai cuisine.
A Crowd-Pleaser
This dish is sure to be a hit with everyone. Its bold flavors and creamy texture make it a favorite among both kids and adults. Plus, it’s a great way to introduce new and exciting flavors to your family’s diet.
For this Thai chicken curry recipe, you’ll need:
- Coconut milk
- Chicken broth
- Red curry paste
- Brown sugar
- Chicken breasts
- Ginger
- Carrots
- Onion
- Garlic
- Lemongrass
- Red bell pepper
- Creamy peanut butter
- Spices (ground coriander, cumin, salt)
- Lime juice
- Fish sauce
- Cilantro
- Brown rice and unsalted peanuts, to serve
Can I Make This in the Instant Pot?
- Absolutely, you can adapt this recipe for the Instant Pot! Here’s a concise version of the instructions:
Instant Pot Version:
- Reduce broth to 1/4 cup.
- Cook on a “manual” setting for 13 minutes.
- Add peppers at the beginning or sauté them separately for a crisp-tender texture.
- Use the quick-release method once the time is complete.
- Add the remaining ingredients listed at the end.
- Regardless of your cooking method, don’t forget to top it off with peanuts – those crunchy bits are the best part!
Fish Sauce Substitute:
- While fish sauce is crucial for its umami flavor, you can use a substitute without compromising the taste of your Thai coconut chicken curry.
Tips for the Best Thai Chicken Curry:
- Opt for canned coconut milk, not the carton variety, commonly found in the Asian aisle.
- Lemongrass is optional but recommended if available.
- Trimmed chicken thighs can be used instead of breasts, with the same cook time.
- Enjoy your delicious Instant Pot Thai Chicken Curry!
Be sure to check out these other delicious chicken recipes!
Instant Pot Chicken and Rice
Instant Pot White Chicken Chili
Slow Cooker Chicken Noodle Soup
Slow Cooker Chicken Thighs
Thai Chicken Curry
Ingredients
- 1 14 oz can coconut milk
- 1/2 cup low-sodium chicken broth
- 3 tablespoons red curry paste such as Mae Ploy or Thai Kitchen
- 1 teaspoon brown sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tablespoon peeled and minced ginger
- 2 teaspoons peeled and minced garlic
- Salt
- 1 1/2 lbs boneless skinless chicken breasts* (three large)
- 1 1/2 cups 1/2-inch thick diced carrots three medium
- 1/2 small yellow onion thinly sliced
- 1 stalk lemongrass outer layer removed, cut into four pieces
- 1 large red bell pepper cored and sliced to 2-inch strips
- 2 tablespoon creamy peanut butter
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1/4 cup chopped cilantro divided
- Cooked jasmine rice or brown rice to serve
- 1/3 cup chopped unsalted peanuts to serve
Instructions
- In a 5 - 7 quart slow cooker, mix together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger, and garlic. Sprinkle a pinch of salt (about 1/4 teaspoon).
- Add chicken, carrots, and onions to the slow cooker, and immerse lemongrass in the broth. Cover and cook on low heat until the chicken is thoroughly cooked and tender, approximately 5 hours. Add bell pepper during the last 45 minutes of cooking.
- Take out the chicken from the slow cooker and let it rest for a few minutes, then shred it. Remove the lemongrass if you use it.
- Stir peanut butter, lime juice, and fish sauce into the mixture in the slow cooker. Toss in the shredded chicken and half of the cilantro.
- Season with a bit more salt to taste (I added another 1/4 teaspoon). Serve the delicious dish warm with rice, sprinkle peanuts on top, and garnish with the remaining cilantro.
Notes
- If you can't find lemongrass, feel free to skip it. It's not a crucial ingredient for this slow cooker curry, but if you have it, I highly recommend adding it for extra flavor!
- You can substitute trimmed chicken thighs for chicken breasts, and the cooking time remains the same.
- Please note that rice is not included in the nutrition information.
- If you're using an Instant Pot, reduce the broth to 1/4 cup and cook on the "manual" setting for 13 minutes. You can add the peppers at the beginning or sauté them separately in a skillet with a little oil if you prefer them crisp-tender.
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