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Flavorful Thai Chicken Curry featuring tender chicken simmered in a rich, aromatic coconut curry sauce infused with Thai spices. This vibrant dish is made with a blend of red curry paste, creamy coconut milk, fresh vegetables, and a hint of lime, offering a perfect balance of heat, sweetness, and tang. Served over jasmine rice or noodles, this easy-to-make curry is a comforting and exotic meal that's sure to impress
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Thai Chicken Curry

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.
Course Main Course
Keyword Chicken Curry, Thai Chicken Curry
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 5

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.