There’s nothing better than coming home to the aroma of red chicken curry slow cooker style, especially when it’s spicy, creamy, and packed with perfectly tender chicken. This is hands-down the best curry recipe I’ve ever made (and eaten!). It’s one of those meals I truly could enjoy every single day.
What makes this one a keeper? It’s incredibly easy to throw together and tastes like something from your favorite Thai takeout spot, but fresher and more flavorful. Plus, like my other slow cooker favorites, this one saves time without sacrificing flavor.
Why You’ll Love This Slow Cooker Red Curry Chicken
- It’s full of bold Thai-inspired flavor with just the right amount of heat.
- Coconut milk makes the curry beautifully creamy.
- It’s a simple set-it-and-forget-it slow cooker recipe.
- The chicken comes out melt-in-your-mouth tender.
- You can easily adjust the spice level by adding more or less curry paste, or mellow it out with extra coconut milk.
If you love this recipe, you might also enjoy these other easy recipes from the blog: Beef Stew in the Slow Cooker with Potatoes, Creamy Slow Cooker Chicken Tortilla Soup, and Cozy Winter Slow Cooker Recipes.
What You’ll Need
Here’s everything that goes into this slow cooker Thai red curry chicken:
- Oil: For sautéing the aromatics
- Onion, bell pepper, green beans: Adds color, texture, and freshness
- Garlic and ginger: Essential for building deep, rich flavor
- Thai red curry paste: The bold, spicy base of the sauce. My favorite brand is this one on Amazon — it’s super flavorful and has the perfect kick
- Brown sugar and soy sauce: For sweetness and balance
- Chicken breasts: Thinly sliced for quick, even cooking
- Thai basil: Adds freshness and an authentic Thai flavor
- Coconut milk: Makes the curry creamy and smooth
- Lime and cilantro (for garnish): Adds brightness at the end
How to Make Red Chicken Curry in the Slow Cooker
This slow cooked red chicken curry comes together in just a few simple steps:
- Sauté the veggies: In a pan, heat 2 tablespoons of oil over medium heat. Add chopped onion, sliced bell pepper, chopped green beans, minced garlic, and grated ginger. Sauté for 8–10 minutes until fragrant and slightly softened.
- Add to slow cooker: Transfer the sautéed mixture to your slow cooker. Add red curry paste, brown sugar, soy sauce, thinly sliced chicken breasts, Thai basil, and the full can of coconut milk.
- Slow cook: Cover and cook on high for 4 hours or low for 6 hours until the chicken is tender and cooked through.
- Serve and garnish: Give everything a good stir. Serve over rice or noodles, and garnish with fresh cilantro and a squeeze of lime. If it’s too spicy for your taste, stir in a little extra coconut milk to tone it down.
FAQs about Red Chicken Curry in the Slow Cooker
Absolutely. Chicken thighs are great in the slow cooker and add even more flavor. Just trim any excess fat and slice similarly to the breasts.
Yes, but keep in mind that light coconut milk will make the curry slightly less creamy. It’s a great option if you’re looking to cut back on calories, though.
Yes. You can chop the veggies and slice the chicken the night before. Store everything in separate containers in the fridge, then assemble in the morning.
It can be. The heat level depends on the brand, but if you’re sensitive to spice, start with less paste and adjust to taste. You can always mellow it out with more coconut milk.
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
How to Prep This as a Dump-and-Go Slow Cooker Meal
If you’re into meal prep or want to make this even easier, here’s how I turned this into a dump-and-go recipe. I split everything into two freezer bags:
- Bag 1: Chopped veggies, garlic, and ginger
- Bag 2: Chicken, curry paste, brown sugar, soy sauce, and Thai basil (leave out the coconut milk for now)
When you’re ready to cook, just sauté the contents of bag 1 for 8 to 10 minutes until softened. Then add it to your slow cooker along with bag 2, a can of coconut milk, and a pinch of salt and pepper. Cover and cook like normal. So simple and it saves a ton of time on busy mornings.
Thai Red Chicken Curry Slow Cooker Recipe
Ingredients
- 2 tbsp oil for cooking
- 1 onion chopped
- 1 bell pepper sliced
- 1 cup green beans chopped
- 5 garlic cloves minced
- 2 tsp fresh ginger grated
- 5 tbsp red curry paste
- 1 tbsp brown sugar
- 1 tsp soy sauce
- 2 chicken breasts thinly sliced (about 3″ x 1″)
- 1/4 cup Thai basil chopped
- 1 14 oz can coconut milk (unsweetened)
For garnish:
- Lime wedges
- Cilantro chopped
Instructions
- In a skillet, heat oil over medium heat. Add onion, bell pepper, green beans, garlic, and ginger. Cook for 8–10 minutes, until softened and fragrant.
- Transfer sautéed veggies to the slow cooker. Add red curry paste, brown sugar, soy sauce, chicken, Thai basil, and coconut milk.
- Stir to combine. Cover and cook on high for 4 hours or low for 6 hours.
- Serve hot with lime juice and cilantro. Add more coconut milk if the curry is too spicy.
Notes
- For extra flavor, you can add a splash of fish sauce or a dash of chili flakes.
- This dish pairs beautifully with jasmine rice or rice noodles.
- Store leftovers in the fridge for up to 4 days. Flavors deepen even more overnight.
This red chicken curry slow cooker recipe has officially earned a spot in my regular dinner rotation. It’s rich, satisfying, and couldn’t be easier to make. Whether you’re new to Thai flavors or already obsessed like me, this one’s sure to hit the spot.
For more easy, flavorful meals, don’t forget to check out all of my slow cooker recipes.
