Best Slow Cookercrock Pot Thai Red Curry Chicken Recipes

THAI CHICKEN CURRY

Thai Chicken Curry image

This Thai Chicken Curry is made in the slow cooker to give it that slow simmered depth of flavor and you'll love every last bite of it! It cooks for hours in a deliciously seasoned coconuty broth along with fresh veggies, then it's and served with rice to make it a perfectly filling and satisfying meal.

Provided by Jaclyn

Time 6h20m

Number Of Ingredients 20

Ingredients

1 (14 oz) can coconut milk
1/2 cup low-sodium chicken broth
3 Tbsp red curry paste, (such as Mae Ploy or Thai Kitchen)
1 tsp brown sugar
1/2 tsp ground coriander
1/2 tsp ground cumin
1 Tbsp peeled and minced ginger
2 tsp peeled and minced garlic
Salt
1 1/2 lbs boneless, skinless chicken breasts* ((3 large))
1 1/2 cups 1/2-inch thick diced carrots ((3 medium))
1/2 small yellow onion, (thinly sliced)
1 stalk lemongrass, (outer layer removed, cut into 4 pieces)
1 large red bell pepper, (cored and sliced into 2-inch strips)
2 Tbsp creamy peanut butter
1 Tbsp fresh lime juice
1 Tbsp fish sauce
1/4 cup chopped cilantro, (divided)
Cooked jasmine rice or brown rice, (for serving)
1/3 cup chopped unsalted peanuts, (for serving)

Steps:

In a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt (about 1/4 tsp).
Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking.
Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used.
Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.

Nutrition Facts : Calories 458 kcal, Carbohydrate 15 g, Protein 36 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 87 mg, Sodium 517 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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

Ingredients

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

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

Ingredients

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.