Crockpot Thai Chicken Curry Recipe
This Crockpot Thai Chicken Curry is rich, creamy, and so full flavored. Curry paste gives you such depth of flavor in a short amount of time. Filled with healthy carrots and spinach and served over a bowl of rice, this is a hearty dinner the family will love!
Servings 4 servings
Ingredients
For Slow Cooker
- 1 Small Yellow onion (or 1 cup diced)
- 1 cup Carrots, diced
- 1 tablespoon Ginger, minced
- 1 Clove Garlic, minced
- 1 pound Chicken Breasts, boneless, skinless
- 3 Tablespoons Thai Red Curry Paste
- 1 Tablespoon Fish Sauce
- 1 teaspoon Honey
- 2 cups Chicken broth or stock
- ¼ cup Cilantro leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Finishing Ingredients
- 2 cups White Long Grain Rice uncooked
- 13-14 oz Coconut Milk 1 can
- 2 Tablespoons Cornstarch
- 1 Lime
- 2 cups Baby Spinach leaves
Instructions
Prep Ahead Steps
- Peel and dice the carrot. Dice the onion, peel and mince the garlic, peel and mince the ginger. Chop the cilantro. All can be added to the Slow Cooker insert or set aside in a bowl.
- In a medium pot with a lid, add the rice to 4 cups of water with a pinch of salt and bring up to a boil. Turn the heat down to the lowest setting, stir, cover and cook for 20 minutes. Turn off heat and leave covered until ready to serve. (NOTE, making the rice can be done as a prep-ahead step or at the end of the cooking)
Cooking Steps
- To the slow cooker insert with the carrots, onions, garlic, and ginger, add the curry paste, honey, fish sauce, chicken broth, salt, pepper, and cilantro leaves (reserve about a tablespoon for garnish). Mix to combine. Add the chicken breasts (uncut) and submerge in the liquids. Set the slow cooker to High 4 hours (or 8 hours low).
- After 3 hours (or 7 hours if set for 8 on low), remove the chicken and cut into 1-inch pieces.
- Shake the can of coconut milk, pour it into a mixing bowl, then whisk in the cornstarch. Stir the coconut milk and cornstarch slurry into the slow cooker.
- Squeeze the juice from ½ the lime and stir in the spinach leaves to the sauce so they wilt down. Then add the cut chicken back and any juices and stir to combine. Cook for 1 additional hour on high until thickened.
- Serve over rice, garnish with extra lime and cilantro leaves. Enjoy!
Notes
- Thai Red Curry Paste – There are different curry paste options. There is green Thai curry paste, which has more herbs or yellow curry paste which has more turmeric, but I love the spicier of the options, which is Thai Red Curry Paste. If you don’t have curry paste, you can use a tablespoon or so of curry powder along with a teaspoon of red pepper powder, such as paprika or chili powder. You can also add cayenne pepper or red pepper flakes for the spicy notes.
- Fish Sauce – Fish sauce is a common ingredient in Thai curry to bring umami. You can substitute with oyster sauce or soy sauce.
- How Long With This Crockpot Thai Chicken Curry Last? Once cooked, this soup can be stored in a sealed, airtight container in the fridge for up to 5 days. You can reheat it on the stove in a pot on medium heat. Or reheat it in the microwave in a microwave safe container.
- Freezing - This Crockpot Thai Chicken Curry can portioned out as desired and then frozen. I like to freeze this soup in freezer bags laying flat in a sheet pan. Once frozen, I can stack the bags like books for easy access in the freezer. You can also use an airtight freezer safe container. This soup will last for up to 6 months in the freezer. To reheat the chicken curry, you can thaw it in the fridge overnight and then heat it on medium heat in a pot on the stove. You can also reheat it from the frozen state. Note, if the soup seems too thin after reheated, simply mix in another slurry of 1 tablespoon cornstarch with ¼ cup milk. Then bring to a simmer stirring as it thickens.
