I perfected my Thai Chicken Curry with curry paste, coconut milk, ginger and one surprising shortcut that makes it healthy, low-cal, paleo and gluten free for weeknights.
I never meant for this Crock Pot Thai Chicken Curry to be a showstopper, it just happened. I throw in boneless skinless chicken and full fat coconut milk then let the flavors sort themselves out, and somehow it turns into something zippy and oddly elegant.
The ginger cuts through the richness and keeps you guessing, like there’s one more secret note hiding under the surface. My kids act like it’s magic, which is either talent or luck, I’m not sure.
If you like bold, simple meals that sneak up on you, this one’s worth saving for later.
Ingredients
- Chicken: high in protein, keeps the curry hearty and filling, not dry.
- Coconut milk: adds creamy fat and richness, gives mild sweetness and body.
- Red curry paste: spicy, savory, full of aromatics, packs big flavor punch.
- Fish sauce: salty umami boost, small amount goes a long way, trust me.
- Lime juice: bright acidity that cuts richness and makes flavors pop.
- Honey or maple syrup: adds gentle sweetness, balances salty and spicy notes.
- Cilantro: fresh herb, adds green lift and a hint of citrusy brightness.
- Bell peppers: add crunch, color, fiber and sweet flavor when softened.
- Garlic and ginger: aromatic duo, brings warmth, depth and slight bite.
Ingredient Quantities
- 2 lbs boneless skinless chicken thighs or breasts
- 1 (14 oz) can full fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1 medium yellow onion, sliced
- 2 bell peppers, sliced (red or mixed)
- 2 medium carrots, thinly sliced
- 1 cup low sodium chicken broth
- 2 tbsp fish sauce
- 1 tbsp honey or maple syrup
- juice of 1 lime (about 2 tbsp)
- 1 tbsp arrowroot powder or tapioca starch (optional)
- 2 tbsp chopped fresh cilantro, plus extra for garnish
- 2 green onions, sliced (optional)
- salt and freshly ground black pepper
How to Make this
1. Pat the chicken dry and season with salt and pepper. If you have time brown the thighs or breasts in a hot skillet 2 to 3 minutes per side for extra flavor, then transfer to the crockpot, if not just toss them in raw and keep going.
2. Scoop out 3 tablespoons of the coconut milk into a small bowl and set aside for thickening later if you plan to use arrowroot. In a larger bowl whisk together the remaining coconut milk, red curry paste, grated ginger, minced garlic, chicken broth, fish sauce, honey or maple syrup, and lime juice until smooth.
3. Pour that curry mixture over the chicken in the slow cooker, then add the sliced onion, bell peppers and thinly sliced carrots on top. Give it a gentle stir so the paste starts to distribute, but no need to fuss.
4. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easily shreds with two forks.
5. Remove the chicken to a cutting board, shred or chop it, then return the meat to the crockpot and stir to combine with the sauce and veggies.
6. To thicken the sauce (optional) mix the reserved coconut milk with the arrowroot or tapioca starch into a smooth slurry, then stir it into the hot curry. Put the slow cooker on high and cook 15 to 20 minutes until the sauce thickens. If you dont have arrowroot just cook with the lid off on high for 15 to 20 minutes to reduce a bit.
7. Stir in 2 tablespoons chopped cilantro, taste and adjust seasoning with more fish sauce, honey, lime, or salt and pepper as needed. If you want more brightness add another squeeze of lime.
8. Serve over cauliflower rice for paleo, or regular rice if you prefer, and garnish with extra chopped cilantro and sliced green onions. Enjoy, your family will love this one.
Equipment Needed
1. 6-quart slow cooker or crockpot (the main thing you’ll need)
2. Large skillet or frying pan for browning the chicken, optional but adds flavor
3. Cutting board
4. Sharp chef’s knife
5. One large mixing bowl plus one small bowl for the coconut milk slurry
6. Measuring cups and measuring spoons
7. Whisk and a wooden spoon or heatproof spatula
8. Tongs and two forks for handling and shredding the chicken
FAQ
Crockpot Thai Chicken Curry Recipe Substitutions and Variations
- Chicken: swap with extra firm tofu (press, cube, add in the last 60 min), or shrimp (add last 20 to 30 min), or pork shoulder cut in chunks (cook full time till tender).
- Coconut milk: use light coconut milk for less fat, or coconut cream thinned with equal parts water to match the richness, or canned evaporated milk plus a splash of coconut extract if thats all you have.
- Fish sauce: substitute soy sauce or tamari 1:1 for salt and umami, or mix 1 tsp anchovy paste with 1 tbsp water, or use oyster sauce for a sweeter umami hit; add a squeeze of lime if it needs brightness.
- Arrowroot powder: use cornstarch or potato starch 1:1, or all purpose flour at about double the amount (mix into cold water first) if you dont have starches.
Pro Tips
– Brown the chicken first if you can, even just a couple minutes per side. That little crust and the browned bits in the pan add a ton of flavor, so scrape them up with a splash of chicken broth or coconut milk and dump that into the slow cooker.
– Add delicate stuff later. Put carrots and onions in at start, but hold back bell peppers and sliced green onions until the last hour so they keep some texture and color, not turn to mush.
– For a silky sauce, reserve a bit of the coconut milk and mix with arrowroot or tapioca before adding at the end, heat with the lid off until glossy. No arrowroot no problem, just reduce the sauce a bit then whisk vigorously if it looks split.
– Taste and tweak at the finish. Fish sauce is very salty so start small, then balance with lime for brightness and a touch of honey for roundness. Fresh cilantro goes in at the end, not during cooking, it loses its flavor if cooked too long.
Crockpot Thai Chicken Curry Recipe
I perfected my Thai Chicken Curry with curry paste, coconut milk, ginger and one surprising shortcut that makes it healthy, low-cal, paleo and gluten free for weeknights.
6
servings
433
kcal
Equipment: 1. 6-quart slow cooker or crockpot (the main thing you’ll need)
2. Large skillet or frying pan for browning the chicken, optional but adds flavor
3. Cutting board
4. Sharp chef’s knife
5. One large mixing bowl plus one small bowl for the coconut milk slurry
6. Measuring cups and measuring spoons
7. Whisk and a wooden spoon or heatproof spatula
8. Tongs and two forks for handling and shredding the chicken
Ingredients
-
2 lbs boneless skinless chicken thighs or breasts
-
1 (14 oz) can full fat coconut milk
-
3 tbsp red curry paste
-
1 tbsp grated fresh ginger
-
3 cloves garlic, minced
-
1 medium yellow onion, sliced
-
2 bell peppers, sliced (red or mixed)
-
2 medium carrots, thinly sliced
-
1 cup low sodium chicken broth
-
2 tbsp fish sauce
-
1 tbsp honey or maple syrup
-
juice of 1 lime (about 2 tbsp)
-
1 tbsp arrowroot powder or tapioca starch (optional)
-
2 tbsp chopped fresh cilantro, plus extra for garnish
-
2 green onions, sliced (optional)
-
salt and freshly ground black pepper
Directions
- Pat the chicken dry and season with salt and pepper. If you have time brown the thighs or breasts in a hot skillet 2 to 3 minutes per side for extra flavor, then transfer to the crockpot, if not just toss them in raw and keep going.
- Scoop out 3 tablespoons of the coconut milk into a small bowl and set aside for thickening later if you plan to use arrowroot. In a larger bowl whisk together the remaining coconut milk, red curry paste, grated ginger, minced garlic, chicken broth, fish sauce, honey or maple syrup, and lime juice until smooth.
- Pour that curry mixture over the chicken in the slow cooker, then add the sliced onion, bell peppers and thinly sliced carrots on top. Give it a gentle stir so the paste starts to distribute, but no need to fuss.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easily shreds with two forks.
- Remove the chicken to a cutting board, shred or chop it, then return the meat to the crockpot and stir to combine with the sauce and veggies.
- To thicken the sauce (optional) mix the reserved coconut milk with the arrowroot or tapioca starch into a smooth slurry, then stir it into the hot curry. Put the slow cooker on high and cook 15 to 20 minutes until the sauce thickens. If you dont have arrowroot just cook with the lid off on high for 15 to 20 minutes to reduce a bit.
- Stir in 2 tablespoons chopped cilantro, taste and adjust seasoning with more fish sauce, honey, lime, or salt and pepper as needed. If you want more brightness add another squeeze of lime.
- Serve over cauliflower rice for paleo, or regular rice if you prefer, and garnish with extra chopped cilantro and sliced green onions. Enjoy, your family will love this one.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 433kcal
- Fat: 55g
- Saturated Fat: 35g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 16g
- Cholesterol: 128mg
- Sodium: 400mg
- Potassium: 733mg
- Carbohydrates: 11g
- Fiber: 0.7g
- Sugar: 4.5g
- Protein: 47.5g
- Vitamin A: 1000IU
- Vitamin C: 29mg
- Calcium: 33mg
- Iron: 1mg