Ingredients for Slow Cooker Crock Pot Thai Chicken Curry
- 1 tbsp red curry paste
- Water
- 1/2 cup chicken broth
- 1/4 cup fish sauce
- Brown Sugar
- Chicken Breasts
- 1 red bell pepper (chopped)
- Onion
- Ginger Paste
- Lime Juice
- 1 (13.5 oz) can full-fat coconut milk
- Crushed Red Pepper Flakes
- Sriracha Sauce
- Thai Basil
- Bamboo Shoots
- Baby Corn
- Fresh Green Beans
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How to Make Slow Cooker Crock Pot Thai Chicken Curry
- Brown 1.5 lbs boneless, skinless chicken thighs in a large skillet over medium-high heat. Set aside.
- In your slow cooker, combine 1 tbsp red curry paste, 1 tbsp green curry paste, 1/2 cup chicken broth, 1/4 cup fish sauce, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp grated ginger, 2 cloves minced garlic, and 1 red bell pepper (chopped).
- Add the browned chicken to the slow cooker.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through.
- During the last hour of cooking, stir in 1 cup chopped carrots, 1 cup chopped broccoli florets, and 1 (13.5 oz) can full-fat coconut milk.
- Stir well to combine. Taste and adjust seasoning as needed (add more fish sauce for saltiness, sugar for sweetness, or lime juice for acidity).
- Serve hot over steamed white rice or coconut rice. Garnish with fresh cilantro and lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
43g
Fat
143g
Carbs
9g
