Slow Cooker Thai Red Chicken Curry Recipe

If you’re looking for a dish that’s bursting with flavor, simple to make, and incredibly comforting, look no further than this Slow Cooker Thai Red Chicken Curry.

With its creamy coconut milk base, tender chicken thighs, and vibrant mix of vegetables, this dish is perfect for a cozy weeknight dinner or a weekend meal with friends and family.

The best part? It practically cooks itself in the slow cooker, making it a convenient, hands-off recipe that delivers on taste every single time.

Why You’ll Love This Recipe

This Thai red chicken curry has everything you want in a curry—rich, creamy texture, aromatic spices, and just the right amount of heat. It’s a flavor-packed dish that takes minimal prep time and yields tender, melt-in-your-mouth chicken. Whether you’re a seasoned home cook or just starting to explore the world of curries, this dish is as easy as it gets.

With a balance of spicy, savory, and slightly sweet flavors, this curry comes together effortlessly in the slow cooker. All you need to do is prep the ingredients, set your slow cooker, and let the magic happen.

Ingredients

To make this Slow Cooker Thai Red Chicken Curry, you’ll need the following ingredients:

Main Ingredients:

2 lbs bone-in, skin-on chicken thighs (or boneless, if preferred)
1 cup Thai red curry paste (Mae Ploy is a recommended brand for its depth of flavor)
2 cans (13.5 oz each) full-fat coconut milk
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 carrots, julienned
1 cup snap peas
2 tbsp fish sauce (for authentic umami flavor)
1 lime, juiced
Fresh basil, for garnish

Optional Add-ins and Variations:

Fresh chili peppers (for added heat)
Tofu or chickpeas (for a vegetarian version)
Jasmine rice or quinoa (to serve alongside for a complete meal)
Spring rolls or vegetable dumplings (for a fun, Asian-inspired side)

Health Benefits

This Thai red chicken curry is not only delicious but also packed with nutrients:

Chicken thighs are a great source of protein and are rich in iron and zinc. Their rich, tender texture makes them perfect for slow-cooking.
Coconut milk contains medium-chain triglycerides (MCTs), which are beneficial fats that support metabolism and provide sustained energy.
Vegetables like bell peppers, carrots, and snap peas are loaded with vitamins and fiber, adding both flavor and nutrition to this dish.

The addition of fish sauce gives the curry its signature savory umami flavor, but if you’re watching your sodium intake, you can opt for a low-sodium version of the fish sauce and curry paste.

How to Make Slow Cooker Thai Red Chicken Curry

This recipe is all about convenience. Once you’ve gathered your ingredients, the process is quick and easy:

Step 1: Prep the Chicken

Start by placing your chicken thighs (bone-in, skin-on) into the bottom of your slow cooker. These thighs will cook down into a super tender, flavorful base for the curry. The skin will add extra richness, but feel free to use boneless, skinless chicken thighs if you prefer.

Step 2: Prepare the Curry Sauce

In a large bowl, combine:

1 cup Thai red curry paste with 2 cans of full-fat coconut milk. Stir well until the curry paste is fully dissolved into the coconut milk, creating a smooth, creamy sauce.
2 tablespoons of fish sauce for depth of flavor and that authentic Thai umami kick.

Once your sauce is mixed, pour it over the chicken in the slow cooker, making sure the chicken is evenly coated in the sauce.

Step 3: Add the Vegetables

Next, add your vegetables to the slow cooker:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 carrots, julienned
1 cup snap peas

These veggies not only add color and texture but also nutritional value to the curry. Feel free to substitute with other vegetables like zucchini, mushrooms, or broccoli, depending on what you have on hand.

Step 4: Set and Cook

Cover the slow cooker and set it to low heat. Let the curry cook for 6 to 7 hours, or until the chicken is fully cooked, tender, and can be easily shredded with a fork. The slow cooking process will allow the flavors to meld together beautifully.

Step 5: Shred the Chicken

Once the curry is done cooking, carefully remove the chicken thighs from the slow cooker. The meat should be very tender and fall off the bone easily. Use two forks to shred the chicken directly in the slow cooker, mixing the meat with the curry sauce and vegetables.

Step 6: Final Touches

Before serving, squeeze the juice of 1 lime into the curry for a burst of freshness and acidity. This brightens up the dish and balances the richness of the coconut milk. Finally, stir in some fresh basil for a burst of herbal aroma and flavor.

Serving Suggestions

This Slow Cooker Thai Red Chicken Curry is a complete meal on its own, but it’s even better when paired with a side of jasmine rice or quinoa to soak up the luscious sauce. The curry’s creamy texture and aromatic spices will be perfectly complemented by the lightness of the rice.

If you’re looking to add a little extra flair to the meal, serve the curry alongside some spring rolls or vegetable dumplings for an authentic Thai-inspired meal. A drizzle of sriracha sauce or a sprinkling of red pepper flakes can add a spicy kick if you prefer more heat.

Delicious Variations and Customizations

The beauty of this recipe lies in its versatility. Here are a few ways you can make it your own:

Vegetarian Version: If you prefer a meatless version, swap out the chicken for firm tofu or chickpeas. These options will absorb the flavorful curry sauce and still give you that hearty, satisfying texture.
Add Extra Heat: For those who like it spicy, throw in some sliced jalapeños, or stir in red pepper flakes or chili paste to the curry paste mixture. You can adjust the heat level based on your preference.
Change the Vegetables: Feel free to mix up the vegetables depending on what’s in season or what you have in your fridge. Zucchini, broccoli, and eggplant all work wonderfully in this curry.

Final Thoughts

This Slow Cooker Thai Red Chicken Curry is a must-try recipe for any curry lover. It’s rich, creamy, and bursting with flavor, and the slow cooker does all the heavy lifting for you. Whether you’re preparing a weeknight dinner or cooking for a group, this curry is sure to impress.

With tender chicken thighs, colorful vegetables, and the warm, aromatic flavors of Thai red curry paste and coconut milk, this dish is bound to become a favorite in your household. Plus, the best part is that it’s incredibly easy to make, so you can spend more time enjoying your meal than stressing in the kitchen.

Give this recipe a try, and I guarantee it’ll become a staple in your cooking repertoire. Enjoy your deliciously comforting Thai red chicken curry, and happy cooking!

Servings: 6
Prep time: 10 minutes
Cook time: 6-7 hours on low
Total time: 6-7 hours