Best Crock Pot Thai Chicken Curry Recipes

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SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN



Slow Cooker/Crock Pot Thai Red Curry Chicken image

Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements

Provided by Sonya01

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
1 kg chicken thigh fillet, trimmed, cut in half crossways
114 g Thai red curry paste (see note)
1 cup continental real chicken stock
150 g fresh shiitake mushrooms, stems trimmed, halved
230 g sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140 ml coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve

Steps:

  • Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
  • Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
  • Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
  • Stir in basil. Spoon curry over rice. Serve.

SLOW COOKER/CROCK POT THAI CHICKEN CURRY



Slow Cooker/Crock Pot Thai Chicken Curry image

Make and share this Slow Cooker/Crock Pot Thai Chicken Curry recipe from Food.com.

Provided by Stacey Dee

Categories     Curries

Time 5h

Yield 6 serving(s)

Number Of Ingredients 17

4 ounces red curry paste (thai kitchen brand)
2 cups water
2 teaspoons chicken bouillon (better than bouillon brand)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 lbs chicken breasts (cut thinly, into pieces)
1 red bell pepper
1 small onion (cut thin)
1 tablespoon fresh ginger paste
1 tablespoon lime juice
2 (400 ml) cans coconut milk (Chaokoh brand)
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon sriracha sauce (optional)
6 leaves Thai basil
4 ounces bamboo shoots
15 ounces baby corn
2 cups fresh green beans or 2 cups other vegetables

Steps:

  • Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
  • stir well, ensuring chicken bouillon and sugar is dispersed.
  • cook on high for 3 hours or until chicken is thoroughly cooked.
  • add fresh vegetables and cook for an additional hour or until vegetables are done.
  • add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
  • heat until desired temperature or eat immediately.
  • serve with white rice or coconut rice.

Nutrition Facts : Calories 577.1, Fat 40.6, SaturatedFat 28.8, Cholesterol 72.6, Sodium 575.4, Carbohydrate 29.4, Fiber 3.7, Sugar 10.9, Protein 30.6

CROCK POT THAI CHICKEN CURRY



Crock Pot Thai Chicken Curry image

I got this recipe from the amazing blog A Year of Crock Potting. Apparently she got the recipe from Rachael Ray when she was on that show. I must admit, it's a good recipe :) This is how I made it, a little different than hers, but still very good. I used bone in, skin on thighs but will remove the skin next time. The bones were easy to pick out and add some nutrition to the long cooked sauce. This amount of sauce could use maybe one more thigh, or more meat and less vegetables. Use the curry paste you like best; I used yellow. Yellow is the mildest Thai curry so use caution if you aren't used to the heat. In the end it's not take out quality, but it is hot and ready when you get home and a whole lot cheaper than the same amount of take out. Certainly worth a try and good even for crock pot newbies!

Provided by Alyss05

Categories     Curries

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 onion, sliced
1 eggplant, diced
1 sweet potato, peeled and chopped
1 carrot, chopped
4 skinless chicken thighs
1 tablespoon minced ginger
4 garlic cloves, sliced
1 (13 1/2 ounce) can coconut milk
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon Thai curry paste

Steps:

  • Peel and chop all the vegetables.
  • Combine the sauce ingredients (from ginger down) in the bottom of your crock pot. Add the chicken and stir or flip to get the sauce all over the chicken.
  • Add the vegetables on top of the chicken. Don't worry about stirring.
  • Cook on low 6-8 hours or high 4-6 until the chicken is cooked through and vegetables are tender. I cooked mine on low for 7 hours and wished it had been 6. Every crock pot is different so keep an eye on it if you can.
  • Stir everything gently to combine and serve over rice.

Nutrition Facts : Calories 357.1, Fat 20.7, SaturatedFat 16.4, Cholesterol 57.3, Sodium 740.3, Carbohydrate 27.3, Fiber 8, Sugar 12.4, Protein 19.2

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