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Slow Cooker Thai Red Curry Chicken and Veggies

Tender chicken and colorful vegetables simmered in a creamy coconut curry sauce with Thai red curry paste, lime, and ginger. A simple, flavorful one-pot meal that’s naturally gluten-free and dairy-free!
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine Thai
Servings 6 people
Calories 360 kcal

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs or breasts
  • 1 can full-fat coconut milk (13.5 oz)
  • 3 tbsp Thai red curry paste
  • ½ cup chicken broth
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp sugar or maple syrup
  • 2 cups mixed vegetables (e.g., sweet potatoes, bell peppers, green beans)
  • to taste salt and pepper
  • optional chopped cilantro, Thai basil, lime wedges, sliced green onions (for garnish)

Instructions
 

  • In the slow cooker, combine coconut milk, red curry paste, chicken broth, garlic, ginger, fish sauce, lime juice, and sugar. Stir to combine.
  • Add chicken and vegetables to the pot, making sure they are coated in the curry sauce.
  • Cover and cook on LOW for 5 hours or HIGH for 3–4 hours, until the chicken is tender and vegetables are cooked through.
  • Optional: In the last 30 minutes of cooking, stir in quick-cooking vegetables like green beans and adjust seasoning to taste.
  • Serve over jasmine rice or cauliflower rice. Top with fresh herbs like cilantro or Thai basil, and a squeeze of lime if desired.

Nutrition

Serving: 1peopleCalories: 360kcalCarbohydrates: 18gProtein: 25gFat: 22gSaturated Fat: 15gCholesterol: 70mgSodium: 780mgFiber: 4gSugar: 6g
Keyword Easy Weeknight Dinners, Gluten-Free Recipes, Healthy Comfort Food, Slow Cooker Recipe, Thai Red Curry Chicken
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