Slow Cooker Thai Chicken Curry {or Instant Pot}

05.20.2018

This Thai Chicken Curry is made in the slow cooker to give it that slow simmered depth of flavor and you’ll love every last bite of it! It cooks for hours in a  deliciously seasoned coconuty broth along with fresh veggies, then it’s and served with rice to make it a perfectly filling and satisfying meal.

Thai Chicken Curry

Best Thai Chicken Curry

This is my favorite Thai Chicken Curry recipe. Why? Because it’s easy to make, it has the perfect flavor, it’s creamy, it’s hearty and it tastes like what you get at the Thai restaurant but made an enjoyed in the comfort of your home.

How to Make Thai Chicken Curry

  • In a slow cooker you’ll combine coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger, garlic and salt.
  • Then add in chicken, carrots and onions (and optional lemongrass).
  • Cover and cook on low until tender, about 5 hours, while adding the bell pepper at about 4 hours and 15 minutes.
  • Remove the chicken and shred.
  • Mix in lime juice, fish sauce, peanut butter then toss in shredded chicken and cilantro.
  • Serve with rice, peanuts and more cilantro.

One word, YUMMMMMMM!

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Slow Cooker Thai Chicken Curry

Thai Chicken Curry Instant Pot Method

I haven’t yet tested this in the Instant Pot but I’ve made plenty of other chicken recipes in it so I don’t see why this wouldn’t work for the Instant Pot as well.

If going that route I’d reduce broth to 1/4 cup and cook it on the “manual” setting for 13 minutes and I’d probably just add the peppers in at the beginning or saute them just in a skillet in a little oil if you like them crisp tender.

Then once time is complete use the quick release method. Once steaming stops add the remaining as listed at the end.

Whichever method you choose to cook this be sure to serve it with the peanuts because aren’t those crunchy little bits the best part??

Slow Cooker Thai Chicken Curry

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Slow Cooker Thai Chicken Curry

5 from 1 vote
This Thai Chicken Curry is made in the slow cooker to give it that slow simmered depth of flavor and you'll love every last bite of it! It cooks for hours in a  deliciously seasoned coconuty broth along with fresh veggies, then it's and served with rice to make it a perfectly filling and satisfying meal.
Course: Main Course
Cuisine: Thai
Keyword: slow cooker curry, Thai curry
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 5 servings
Calories: 457 kcal
Author: Jaclyn

Ingredients

  • 1 (14 oz) can coconut milk
  • 1/2 cup low-sodium chicken broth
  • 3 Tbsp red curry paste, such as Mae Ploy or Thai Kitchen
  • 1 tsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 Tbsp peeled and minced ginger
  • 2 tsp peeled and minced garlic
  • Salt
  • 1 1/2 lbs boneless, skinless chicken breasts* (3 large)
  • 1 1/2 cups 1/2-inch thick diced carrots (3 medium)
  • 1/2 small yellow onion, thinly sliced
  • 1 stalk lemongrass, outer layer removed, cut into 4 pieces
  • 1 large red bell pepper, cored and sliced into 2-inch strips
  • 2 Tbsp creamy peanut butter
  • 1 Tbsp fresh lime juice
  • 1 Tbsp fish sauce
  • 1/4 cup chopped cilantro, divided
  • Cooked jasmine rice or brown rice, for serving
  • 1/3 cup chopped unsalted peanuts, for serving

Instructions

  1. In a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt (about 1/4 tsp). 

  2. Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking.

  3. Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used. 

  4. Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
  5. Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.

  6. *Trimmed chicken thighs can be used here as well. Cooking time will be the same.

  7. Recipe source: Cooking Classy

Recipe Notes

Rice not included in nutrition.

Nutrition Facts
Slow Cooker Thai Chicken Curry
Amount Per Serving
Calories 457 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Cholesterol 87mg 29%
Sodium 750mg 31%
Potassium 1016mg 29%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 6g
Protein 30g 60%
Vitamin A 179.1%
Vitamin C 60.2%
Calcium 5.9%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

13 comments

  • Jocelyn: This looks wonderful! I have some green curry paste. Could I use that instead of the red, or would it alter the flavor profile too much? To be honest, I don’t know the difference between red and green curry pastes. Thanks! May 21, 2018 at 7:34am Reply

    • Jaclyn: I think green would be delicious too, the chilies are different and the spices are a little different but it would still taste great, you’ll just have a different color :). May 21, 2018 at 9:08pm Reply

  • Cheryl: How long would you cook this in the IPot? I’m thinking only about 8-10 minutes, since it’s chicken breast. Thanks! Sounds delish. May 21, 2018 at 7:34am Reply

    • Jaclyn: I’d say about 10 – 13 minutes but smaller chicken breasts are faster. Hope you enjoy! May 21, 2018 at 9:03pm Reply

  • Shal: Good May 21, 2018 at 10:02am Reply

  • Gloria: The recipe calls for coconut milk. When I have looked in the store, all I can find is something that is in the drink section for pina coladas (Coco Loco) Cream de Coco coconut milk that is very sweet or there is coconut water or Coconut milk that is in the milk aisle. Are any of these the right ingredient? May 22, 2018 at 10:59am Reply

    • Jaclyn: Coconut milk can usually be found in a can in the Asian food section or sometimes in the baking isle. May 22, 2018 at 11:47am Reply

  • Gloria: Thank you!! May 22, 2018 at 11:48am Reply

    • Jaclyn: Yeah, of course! May 22, 2018 at 11:57am Reply

  • Gabriel: Can’t wait to try this recipe! Thank you for sharing! Slow cooker is the best investment of mine this year :) May 24, 2018 at 12:15am Reply

    • Jaclyn: I hope you love it Gabriel! May 24, 2018 at 10:01am Reply

  • Jenn Cyr: This sounds delicious and I can’t wait to try it! I’m wondering if it freezes well? Thanks for sharing:) June 4, 2018 at 10:16am Reply

    • Jaclyn: I haven’t tried but I imagine it would. I hope you love it! June 9, 2018 at 1:16pm Reply

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