Description
This Crockpot Thai Chicken Curry is creamy, spicy, and packed with flavor. It’s the perfect slow cooker dinner with tender chicken and fresh veggies in a rich coconut curry sauce.
Ingredients
Scale
1 lb chicken breast, cut into bite-sized pieces
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 bell pepper, sliced
1 cup snap peas
1 tbsp fish sauce
Fresh cilantro for garnish
Instructions
1. Add chicken, red curry paste, and coconut milk into the crockpot and stir.
2. Cook on low for 4–5 hours or high for 2–3 hours.
3. Add bell pepper and snap peas in the last 30 minutes.
4. Stir in fish sauce before serving.
5. Garnish with cilantro and serve with jasmine rice.
Notes
Add chili for more heat or peanut butter for a creamy twist.
Use chicken thighs for a richer texture.
- Prep Time: 10
- Cook Time: 300
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg