Slow Cooker Thai Red Curry Chicken and Veggies

This Slow Cooker Thai Red Curry Chicken and Veggies is a warm, comforting dish featuring tender chicken, colorful vegetables, and a rich coconut curry sauce infused with aromatic spices. It’s a one-pot meal that’s both easy to make and packed with bold Thai-inspired flavor.

Why You’ll Love This Recipe

• Set-it-and-forget-it simplicity—perfect for busy days
• Rich, creamy coconut curry sauce infused with red curry paste, lime, and garlic
• Tender chicken and perfectly cooked veggies all in one pot
• Naturally gluten-free and dairy-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds boneless skinless chicken thighs or breasts
• 1 can (13.5 oz) full-fat coconut milk
• 3 tablespoons Thai red curry paste
• ½ cup chicken broth
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar or maple syrup
• 2 cups mixed vegetables (e.g., sweet potatoes, bell peppers, green beans)
• Salt and pepper, to taste
• Optional garnishes: chopped cilantro, Thai basil, lime wedges, sliced green onions

Directions

1. In a slow cooker, combine coconut milk, red curry paste, chicken broth, garlic, ginger, fish sauce, lime juice, and sugar. Stir to combine.
2. Add chicken and vegetables to the pot, ensuring they are coated in the curry sauce.
3. Cover and cook on low for 5 hours or on high for 3–4 hours, until the chicken is tender and vegetables are cooked through.
4. Optional: In the last 30 minutes of cooking, stir in any quick-cooking veggies (like green beans) and adjust seasoning.
5. Serve over jasmine rice or cauliflower rice. Top with fresh herbs and a squeeze of lime if desired.

Servings and timing

• Servings: 6
• Prep time: 15 minutes
• Cook time: 4–5 hours (low) or 3–4 hours (high)
• Total time: About 5 hours 15 minutes

Variations

• Vegetarian version: Swap chicken for tofu and use vegetable broth
• Spicy version: Add Thai chilies or more curry paste to turn up the heat
• Low-carb option: Serve with cauliflower rice instead of regular rice
• Extra veggies: Include spinach, mushrooms, or snap peas in the last 30 minutes

storage/reheating

• Store leftovers in the refrigerator for up to 4 days in an airtight container
• Reheat gently on the stove or in the microwave, adding broth if needed to thin the sauce
• Freeze for up to 3 months without rice; thaw overnight before reheating

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but may cook a bit faster and be slightly less juicy than thighs.

Is light coconut milk okay?

Yes, but full-fat coconut milk creates a richer and creamier curry sauce.

Do I need to brown the chicken first?

No, this is a true dump-and-go slow cooker recipe.

Can I use other vegetables?

Absolutely—use any combination like zucchini, carrots, or broccoli. Add delicate veggies near the end of cooking.

How spicy is it?

Mild to medium depending on the brand of red curry paste used. Adjust to taste.

What’s the best side dish?

Jasmine rice, brown rice, or cauliflower rice are all great options.

Is it gluten-free?

Yes, just check that your curry paste and fish sauce are gluten-free.

Can I make it ahead?

Yes, prep everything in the slow cooker insert and refrigerate overnight. Start cooking the next day.

What’s a good substitute for fish sauce?

Soy sauce or coconut aminos work, though fish sauce adds a distinctive umami.

Can I double the recipe?

Yes, as long as your slow cooker is large enough. Adjust cooking time slightly if needed.

Conclusion

Slow Cooker Thai Red Curry Chicken and Veggies delivers bold flavor with minimal effort. It’s creamy, spicy, and packed with wholesome ingredients, making it a perfect one-pot meal for busy days or relaxed weekends. Serve it with rice and enjoy a comforting Thai-inspired dish straight from your slow cooker.

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