Thai Red Chicken Curry Slow Cooker Recipe
This Thai red chicken curry slow cooker recipe is spicy, creamy, and unbelievably easy. Just a few ingredients and a couple of hours in the slow cooker deliver restaurant-quality results with hardly any effort. Perfect for busy weeknights.
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.