Thai Chicken Curry {Slow Cooker or Instant Pot}
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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 coconut broth along with fresh veggies, then it’s served with rice to make it a perfectly filling and satisfying meal.
The 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 and enjoyed in the comfort of your home.
This is a slow cooker chicken curry that’s packed with vegetables and so much flavor. It’s incredibly easy to make and reheats well as leftovers.
Thai Curry Ingredients
For this Thai red chicken curry recipe, you’ll need:
- Coconut milk
- Chicken broth
- Red curry paste
- Brown sugar
- Spices (ground coriander, cumin, salt)
- Ginger
- Garlic
- Chicken breasts
- Carrots
- Onion
- Lemongrass
- Red bell pepper
- Creamy peanut butter
- Lime juice
- Fish sauce
- Cilantro
- Brown rice and unsalted peanuts, for serving
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!
Can I Make This in the Instant Pot?
To cook in the Instant Pot 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 sauté 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?
Can I Use a Fish Sauce Substitute?
Fish sauce is essential in Thai dishes. It adds a subtle umami flavor to this slow cooker coconut curry chicken that’s tough to replicate. Don’t worry, your Thai coconut chicken curry won’t taste like fish!
Tips for the Best Thai Chicken Curry
- You want to use canned coconut milk in this recipe, not the stuff in a carton. Canned coconut milk is often found in the Asian aisle of a grocery store.
- If you can’t find lemongrass, you can omit it. It’s not a make it or break it ingredient in this slow cooker curry, but if you have some on hand I highly recommend using it!
- Trimmed chicken thighs can be used in place of chicken breasts. The cook time would be the same.
More Thai Recipes You’ll Love:
- Thai Chicken Satay with Peanut Sauce
- Chicken Pad Thai
- Thai Chicken Tacos with Peanut Sauce
- Thai Chicken Lettuce Wraps
- Thai Basil Beef Bowls
- Thai Peanut Noodles
Follow Easy Cooking Zone
Thai Chicken Curry
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
- 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).
- 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.
- Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used.
- Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
- Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.
Notes
- If you can't find lemongrass, you can omit it. It's not a make it or break it ingredient in this slow cooker curry, but if you have some on hand I highly recommend using it!
- Trimmed chicken thighs can be used in place of chicken breasts. The cook time would be the same.
- Rice not included in nutrition.
- To cook in the Instant Pot 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 sauté them just in a skillet in a little oil if you like them crisp tender.