Slow Cooker Thai Red Curry
Hey there, friend! Let’s talk about a dish that’s going to make your taste buds dance and your kitchen smell like a Thai street food market—Slow Cooker Thai Red Curry.
This recipe is my go-to when I want something cozy, flavorful, and ridiculously easy.
Imagine tender chunks of chicken (or veggies, if you’re going meat-free) swimming in a creamy, aromatic red curry sauce infused with coconut milk, lemongrass, and a hint of spice.
The best part? Your slow cooker does all the heavy lifting. Just toss everything in, let it work its magic, and come back to a meal that feels like a warm hug.
Perfect for busy weeknights or lazy weekends, this curry is a shortcut to deliciousness without any fuss.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Prep Your Ingredients
Start by gathering all your ingredients. Chop the chicken into bite-sized pieces for even cooking and slice the red bell pepper into thin strips. Drain and rinse the canned corn to remove any excess liquid. Mince fresh garlic and ginger if using, and measure out your red curry paste, coconut milk, and broth. Having everything prepped and ready makes the process seamless.
2. Layer Everything in the Slow Cooker
Add the chicken, sliced bell pepper, and canned corn to the slow cooker. Pour in the coconut milk, followed by the red curry paste, fish sauce (or soy sauce), and a touch of brown sugar for balance. Add the broth to create a smooth, saucy consistency. Stir everything together until the curry paste is evenly distributed and the chicken and veggies are well-coated.
3. Let It Cook Low and Slow
Set your slow cooker to low for 6-8 hours or high for 3-4 hours. The low and slow cooking method allows the chicken to become incredibly tender and the flavors to meld together beautifully. The coconut milk will thicken slightly, and the aroma of the curry will fill your kitchen, making it hard to wait!
4. Finish with Fresh Flavors
Once the cooking time is up, stir in a generous squeeze of lime juice to brighten the dish. Taste and adjust the seasoning if needed—add a pinch of salt, a dash of fish sauce, or a sprinkle of sugar to balance the flavors. Garnish with fresh cilantro for a pop of color and freshness.
5. Serve and Enjoy
Ladle the curry over a bed of fluffy jasmine rice or your favorite grain. The creamy, aromatic sauce pairs perfectly with the tender chicken, sweet corn, and vibrant bell peppers. Don’t forget to sprinkle some extra cilantro and a pinch of red chili flakes for a finishing touch!
Pro Tips
- Customize the Heat: Adjust the amount of red curry paste to suit your spice tolerance. Start with 2 tablespoons and add more if you like it fiery.
- Go Veggie: Swap the chicken for tofu or extra veggies like broccoli and snap peas for a vegetarian version.
- Creamier Curry: Use full-fat coconut milk for the richest, creamiest texture.
- Fresh Garnishes: Don’t skip the lime juice and cilantro—they add a fresh, zesty finish that takes the dish to the next level.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy texture.
Slow Cooker Thai Red Curry: A Flavorful Escape in Every Bite
Description
Tender chicken, vibrant red bell peppers, and sweet canned corn come together in a rich coconut curry sauce for a meal that’s as easy as it is delicious.
Perfect for busy weeknights or cozy weekends, this curry brings the bold flavors of Thailand to your table with minimal effort.
Ingredients
Instructions
- In a slow cooker, combine chicken, sliced bell pepper, canned corn, coconut milk, red curry paste, fish sauce, brown sugar, and broth. Stir to mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the sauce has thickened.
- Stir in lime juice and garnish with fresh cilantro before serving.
- Serve over cooked jasmine rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 14g5%
- Sugars 6g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a spicier curry, add a sliced red chili or extra curry paste.
- If using tofu, add it during the last hour of cooking to prevent it from breaking apart.
- Leftovers taste even better the next day as the flavors continue to develop.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
