Recipe: Slow cooker Thai chicken curry



The secret to making coconut-based curry in a crockpot is to add most of the coconut milk at the last minute. If you pour the coconut milk in at the beginning, the long exposure to heat will cause  the liquids and solids to separate.

If you prefer your food on the spicier side, double or triple the amount of curry paste.


  • 1 14-ounce can light coconut milk
  • 1 Tablespoon Thai red curry paste
  • 2 teaspoons minced lemongrass (fresh or from a tube or jar)
  • ½ teaspoon dried ginger
  • 1 tablespoon fish sauce
  • 3 frozen chicken breasts (1½ pounds)
  • 2 ice cubes of frozen chicken stock (about ¼ cup)
  • ¼ cup roasted red peppers (from a jar or fresh), chopped
  • 1¼ pounds sweet potato, peeled and chopped into bite-sized pieces
  • 1 16-ounce can of peas, or 1½ cups thawed frozen peas


  1. Mix the curry paste, lemongrass, and ginger with a ¼ cup of the coconut milk until smooth and well blended.
  2. Pour the curry mixture into the bottom of your crockpot.
  3. Add the fish sauce, chicken stock, chicken breasts, and roasted red pepper pieces.
  4. Set your slow cooker to cook on low for 8 hours.
  5. When 4-5 hours have passed, add the sweet potatoes. (If you want to leave the crockpot unattended and therefore add the sweet potatoes at the beginning, cut the sweet potatoes into very large pieces, at least 2 inches by 2 inches.)
  6. Add  the peas as well.
  7. Curry is ready when sweet potatoes are tender and chicken is cooked through and tears easily into small pieces.
  8. Just before serving, add in the remainder of the coconut milk.
  9. Serve in bowls over rice or other cooked grain.



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