Slow Cooker Thai Red Curry Chicken and Veggies
A vibrant, set-it-and-forget-it slow cooker meal featuring tender chicken and vegetables simmered in a creamy, aromatic Thai red curry sauce.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (Low) or 2–3 hours (High)
- Total Time: 4–5 hours (Low)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Scale
- 1 lb (≈450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, sliced on the diagonal
- 1 cup (150 g) snap peas or green beans
- 1 can (13.5 oz/400 ml) coconut milk
- 2–3 tbsp Thai red curry paste (adjust to taste)
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1 tbsp lime juice
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Fresh Thai basil or cilantro, for garnish
- Optional: cooked jasmine rice or rice noodles, for serving
Instructions
- In the slow cooker, whisk together coconut milk, red curry paste, fish sauce, sugar, lime juice, ginger, and garlic until smooth.
- Add chicken, bell peppers, and carrot. Season lightly with salt and pepper.
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken is tender.
- About 30 minutes before serving, stir in snap peas or green beans.
- Taste and adjust seasoning—add more curry paste for heat, fish sauce for saltiness, or sugar/lime for balance.
- Turn off heat and garnish with fresh Thai basil or cilantro.
- Serve over steamed jasmine rice or rice noodles, spooning plenty of curry sauce and veggies.
Notes
- Use coconut cream (top of full-fat coconut milk) for an extra-rich sauce.
- Frozen vegetables can be added last 15 minutes.
- Leftovers keep well; refrigerate up to 3 days or freeze for 1 month.
- Adjust the curry paste for desired spice level—start with 2 tbsp for a mild version, increase for kick.
- For a gluten-free version, ensure your curry paste contains no soy-based ingredients.
Nutrition
- Serving Size: 1 cup curry + chicken + veggies (≈350 g)
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg