Delve into aromatic bliss with this Crock Pot Thai Chicken Curry, where tender chicken meets the rich blend of Thai red curry paste, coconut milk, and zesty lime. Ginger, garlic, and vibrant red bell pepper create a healthy, paleo-friendly dish that offers a comforting flavor adventure every family will adore.

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I’ve been making this Crockpot Thai Chicken Curry for a while now and it never disappoints. I start with 1 1/2 lbs boneless, skinless chicken thighs, chopped into chunks.

Then I mix in 2 tablespoons Thai red curry paste with 1 can coconut milk, 1 medium sliced onion, 3 cloves of garlic that I minced, 1 tablespoon of freshly grated ginger, and 1 red bell pepper sliced into strips. I add a tablespoon of fish sauce and a tablespoon of honey along with the juice of 1 lime for that tangy kick.

To tie it all together, I pour in 1 cup chicken broth, letting the flavors meld while it cooks on low in my crockpot. This recipe is lean and low cal, fitting perfectly into healthy crockpot meals that are paleo and gluten-free.

Its straightforward recipe makes it a perfect weeknight dinner thats both nutritious and bursting with flavor.

Why I Like this Recipe

I really love this recipe because it’s super simple to throw together. I just dump everything in the crockpot and let it do its magic while I chill out or get homework done. I also like how the flavours come together – the red curry paste, coconut milk and ginger mix up into this amazing blend of spicy and sweet that totally reminds me of exotic food I’ve had on vacation. Another reason is that it feels good to eat something healthy; it’s low-cal, paleo and even gluten-free which makes me feel like I’m actually taking care of myself. And honestly, the whole place smells awesome while it cooks which makes me hungry just waiting for dinner to be ready!

Ingredients

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Chicken thighs: They provide protein and make the dish rich, tender, and super satisfying.
Thai red curry paste: Adds a kick of spice and bold flavors that really make the curry pop.
Coconut milk: Gives a creamy texture with healthy fats and a slight natural sweetness.
Fish sauce: Brings a salty umami note that deepens the flavor and lifts the other ingredients.
Honey: Sweetens the dish naturally while balancing the spicy and tangy components.
Lime juice: Offers a fresh, tangy zing that cuts through the richness and brightens everything.

Ingredient Quantities

1 1/2 lbs boneless, skinless chicken thighs, cut into chunks

2 tablespoons Thai red curry paste

1 can (14 oz) coconut milk

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced into strips

1 tablespoon fish sauce

1 tablespoon honey

Juice of 1 lime

1 cup chicken broth

Salt and pepper, to taste

Fresh basil or cilantro, chopped (optional for garnish)

How to Make this

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1. Start by placing the chicken thighs into your crockpot.

2. Sprinkle in the Thai red curry paste over the chicken, then add in the sliced onion, minced garlic, and grated ginger.

3. Toss in the red bell pepper strips on top of the other ingredients.

4. Pour in the coconut milk and chicken broth evenly over everything.

5. Add the fish sauce and honey, giving it a light stir so the flavors begin to mix.

6. Squeeze the juice of one lime over the mixture.

7. Season with salt and pepper to taste.

8. Cover your crockpot and set it on low for about 6 hours, or on high for 4 hours.

9. Once the chicken is tender and fully cooked, give the curry a good stir and check if it needs a bit more salt or lime.

10. Ladle the curry into bowls and garnish with freshly chopped basil or cilantro, then serve warm and enjoy!

Equipment Needed

1. Crockpot (slow cooker)
2. Sharp knife
3. Cutting board
4. Measuring spoons and cups
5. Citrus juicer (or a device to squeeze limes)
6. Mixing spoon
7. Ladle
8. Can opener (for the coconut milk, if needed)

FAQ

How long should I cook this curry in the crockpot?

Cook on low for about 6-7 hours or on high for around 3-4 hours. This gives the chicken a nice, tender texture.

Can I swap chicken thighs for breasts?

Yeah, you can, but keep in mind that breasts might cook faster and can end up a bit dry if overcooked. You might need to shorten the cooking time.

How do I adjust the spice level of the curry?

If you like it milder, start with less red curry paste and taste as you go. For extra heat, add more curry paste or even a bit of chili.

Can I add other vegetables to this dish?

Sure, you can add veggies like zucchini or even some spinach near the end of cooking. Just be careful not to overcook them if you like a bit of crunch.

What can I do if the curry seems too runny?

If you want a thicker sauce, try removing the lid during the last half hour of cooking to let some of the liquid evaporate. You can also mix a little cornstarch with water and stir it in.

Crockpot Thai Chicken Curry Recipe Substitutions and Variations

If you cant find Thai red curry paste, you might substitute it with green curry paste or even a mix of red pepper flakes and a little extra ginger.
If you don’t have coconut milk, try using half and half with a bit of coconut extract or even full-fat coconut cream thinned out with water.
Instead of fish sauce, you can use soy sauce, though its a bit saltier so adjust the salt in your recipe accordingly.
If you need to swap out honey, maple syrup or agave nectar can work just as well in lending a sweet taste.

Pro Tips

1. If you got the time, try browning the chicken in a skillet before tossing it into the crockpot. It adds a deeper flavor that really makes the dish pop.

2. Give your coconut milk can a good shake before opening it so that you mix any separation thats happened over time. This can save you from a weird texture in your curry.

3. I recommend adding the bell peppers a little later if you like a bit of crunch. Cooking ’em for the full time makes em really soft, but if you like some bite then toss ’em in halfway through.

4. Taste your curry before serving and add a bit more salt or lime juice if needed. Flavors can change during the long cook time, so it’s always a good idea to double-check it.