Crock Pot Thai Red Curry Chicken Recipe

This delicious, customisable dump-and-go Thai curry recipe is simple! Make your favourite curry recipes year-round with your favourite curry paste, vegetables, and proteins!


– 2 lbs chicken breasts chopped – 2 (15-oz) cans full-fat coconut milk – 1 yellow onion diced – 6 cloves garlic minced – 1 Tbsp fresh ginger minced – 5 Tbsp red curry paste – 1 Tbsp fish sauce – 2 Tbsp pure maple syrup to taste – 1 Tbsp rice vinegar – 1 tsp sea salt to taste Optional Additions: – 2 large carrots chopped – 1 medium-sized zucchini chopped – 1 small head broccoli chopped


Crock pot chicken should be cut into bite-sized pieces on a cutting board. Add coconut milk, onion, garlic, ginger, red curry paste, fish sauce, pure maple syrup, rice vinegar, and sea salt and stir. 

Step 1

The unmixed curry paste and coconut milk will dissolve during cooking.

Step 2

Cover the crock pot and cook on high for 4 hours or low for 6–8.Add vegetables an hour before curry cooking. Add vegetables 1.5–2 hours before cooking to soften.

Step 3

Serve red curry chicken with steamed brown, jasmine, or white rice and enjoy! Serve cauliflower rice for low-carb. Love Thai basil? Stir it into the curry right before serving. Add fresh cilantro to this healthy meal.

Step 4

When curry cools, red curry sauce thickens. To thicken sauce quickly, add 1–3 tablespoons tapioca flour, gluten-free all-purpose flour, or cornflour.

Step 5

See Also

See Also

Crock Pot White Chicken Chili Recipe