Slow Cooker Thai Red Chicken Curry
This curry builds a lot of flavour from a little work: frying the red curry paste in thick coconut cream for a minute before it goes into the slow cooker wakes up the aromatics. The thighs simmer gently until tender, and fresh basil, lime and a splash of fish sauce at the end keep it bright.
Updated
- Prep Time
- 15 mins
- Cook Time
- 4 hrs 30 mins
- Total Time
- 4 hrs 45 mins
- Servings
- 6 servings
Slow Cooker Thai Red Chicken Curry at a glance
Fry 3-4 tbsp red curry paste in thick coconut cream, then add it to a slow cooker with 900 g chicken thighs, the rest of the coconut milk, fish sauce, brown sugar and red pepper. Cook on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken reaches 74°C (165°F). Stir in bamboo shoots, basil and lime and serve with jasmine rice.
- Total time
- 4 hrs 45 mins
- Calories
- 450 per serving
- Protein
- 31 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (5-6 litre) · Small frying pan · Instant-read thermometer
Quick Directions
- 1
Fry the curry paste
Spoon the thick cream from the top of one can of coconut milk into a small frying pan over medium heat.
- 2
Load the slow cooker
Scrape the paste into the slow cooker.
- 3
Slow cook
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches 74°C (165°F).
- 4
Finish
Stir in the bamboo shoots and cook for 10 minutes more to heat through.
- 5
Serve
Ladle the curry over jasmine rice and top with sliced chili if you like more heat.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker thai red chicken curry.
- 1
Fry the curry paste
Spoon the thick cream from the top of one can of coconut milk into a small frying pan over medium heat. When it bubbles, stir in the curry paste and fry for 1-2 minutes until fragrant and the oil starts to separate.
- 2
Load the slow cooker
Scrape the paste into the slow cooker. Add the chicken, red pepper, onion, the rest of the coconut milk from both cans, fish sauce, sugar and lime leaves. Stir to combine.
- 3
Slow cook
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches 74°C (165°F).
- 4
Finish
Stir in the bamboo shoots and cook for 10 minutes more to heat through. Turn off the slow cooker and stir in the basil and lime juice. Taste and adjust with more fish sauce for salt or sugar for sweetness.
- 5
Serve
Ladle the curry over jasmine rice and top with sliced chili if you like more heat.
Recipe Tips
- Curry pastes vary a lot in heat. Start with 3 tbsp and add more at the end, fried in a little oil first, if you want it spicier.
- Most Thai red curry pastes and fish sauces are gluten-free, but check the labels.
- Add the basil right at the end so it stays green and fragrant.
Variations
- Make it vegan with firm tofu, vegetable broth and soy sauce instead of chicken and fish sauce, and a vegan curry paste.
- Add 2 cups of cubed sweet potato or Thai eggplant at the start.
- Use shrimp: add raw peeled shrimp for the last 15-20 minutes on HIGH, until pink and opaque.
Nutrition (per serving)
| Calories | 450 |
|---|---|
| Protein | 31 g |
| Carbs | 11 g |
| Fat | 32 g |
| Saturated fat | 22 g |
| Fibre | 2 g |
| Sugar | 5 g |
| Sodium | 830 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze the curry without rice for up to 3 months.
- Reheat
- Reheat gently in a saucepan or the microwave, stirring, until steaming hot, 74°C (165°F) in the centre.
Slow Cooker Thai Red Chicken Curry FAQs
How long does Thai curry take in the slow cooker?
Thai red chicken curry with boneless thighs takes 4-5 hours on LOW or 2-3 hours on HIGH. Check that the chicken reaches 74°C (165°F).
Will coconut milk curdle in the slow cooker?
Full-fat coconut milk handles slow cooking well. It may separate slightly, which is normal in Thai curries; give it a good stir before serving. Avoid light coconut milk, which is more likely to turn thin and grainy.
Is Thai red curry very spicy?
It has a medium heat that depends on your curry paste brand. Use 3 tbsp for a family-friendly curry and serve extra chili at the table.
Can I use chicken breasts?
Yes, but cook them for less time, about 2.5-3 hours on LOW, so they stay tender. Thighs are more forgiving with long cooking.
