As a busy dietitian, I rely on slow cooker dinners for meals that are simple, warming, and easy to boost with extra nutrients. This Thai-inspired slow cooker red curry with chicken has quickly become a favorite for cool evenings—it’s comforting, flavorful, and easily adaptable to what you have on hand.
Made from a handful of easy-to-find ingredients, the curry is creamy, bold, and ready with under 15 minutes of prep. It’s a reliable weeknight option when you want something satisfying without fuss.
Recipe Highlights
- Easy prep. Less than 15 minutes of hands-on time gets this dinner going, and cleanup is minimal.
- Rich flavor. The recipe balances creaminess, spice, and subtle sweetness using a few well-chosen ingredients.
- Dietitian-designed. Built to be nutritious and filling: it’s packed with vegetables and protein while still appealing to the whole family.
Key Ingredients And Swaps
- Full-fat coconut milk: Use full-fat, not lite. It provides the creaminess and richness that balance the curry paste’s heat. Avoid swapping this for a lighter version.
- Chicken breast: I use chicken breast for a lean, higher-protein option since the coconut milk adds fat. You can substitute boneless, skinless chicken thighs, or use cubed tofu for a vegetarian version.
- Sweet potato: Not traditional in every Thai curry, but it brings a pleasant sweetness and helps thicken the sauce as it softens. I recommend keeping it in the recipe.
- Red curry paste: This is the flavor backbone of the dish. Brand matters—many supermarket pastes are mild. If possible, choose an authentic, flavorful brand from the international aisle or an Asian market for best results.
See the recipe card below for the full ingredients and quantities.
How To Make Slow Cooker Red Curry
Step 1: Whisk coconut milk with broth, honey, ginger, and red curry paste directly in the slow cooker until smooth.
Step 2: Stir in cubed chicken, sweet potato, and garlic. Cover and cook on high for about 3½ hours, until the sweet potatoes are very soft.
Step 3: Add the bell peppers and broccoli, then cook another 45–60 minutes until the vegetables are tender.
Step 4: Stir in lime juice and soy sauce, taste and adjust seasoning, then serve over rice.
How To Serve
Serve the curry over cooked rice (about 1/2–1 cup per person) or another grain like quinoa or brown rice for more fiber. For added plant protein and fiber, stir in cooked chickpeas or lentils. Finish with a lime wedge and fresh cilantro if you like.
Miranda’s Tips
Tips From My Test Kitchen
- Choose a strong curry paste. A high-quality paste makes a big difference. If yours is mild, you’ll need to increase the amount to achieve bold flavor.
- Use full-fat coconut milk. It provides the creaminess that tones down the curry paste’s heat and improves the overall texture.
- Cook until the sweet potato softens. Letting the sweet potato break down slightly helps thicken and sweeten the sauce naturally. If the sweet potato still feels firm, continue cooking until very tender.
More Slow Cooker And Rice Cooker Recipes
Crock Pot Chicken Pot Pie Soup
Slow Cooker Honey Garlic Chicken
Creamy Red Chicken Chili Recipe
Salmon Rice Bowls (Rice Cooker Recipe)
Slow Cooker Thai-Inspired Red Curry With Chicken
Equipment
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slow cooker
Ingredients
- 1 can (14-oz) full-fat coconut milk don’t use lite
- 1 ½ cups chicken or vegetable broth
- 1 Tbsp honey or sugar
- ¼ tsp dried ginger
- 3 Tbsp Thai red curry paste use a flavorful brand for best results
- 1 lb skinless, boneless chicken breast cut into 1-inch cubes
- 1 medium sweet potato peeled and cut into ¾-inch cubes
- 3 cloves garlic minced
- 2 medium bell peppers sliced into ¼-inch strips
- 1 broccoli crown cut into small florets
- ½ Tbsp freshly squeezed lime juice adjust to taste
- ½ Tbsp soy sauce adjust to taste
To Serve
- cooked white rice (I like basmati)
- lime wedge
- cilantro (optional)
Instructions
- Add coconut milk, broth, honey, dried ginger, and red curry paste to the slow cooker and whisk until smooth.
- Stir in the cubed chicken, sweet potato, and minced garlic. Cover and cook on high for 3½ hours, or until the sweet potatoes are very soft and starting to break down—this helps thicken and sweeten the sauce.
- Add bell peppers and broccoli, then cover and continue cooking for 45–60 minutes until the vegetables are fork-tender. Stir in lime juice and soy sauce just before serving and adjust seasoning to taste.
- Serve the curry over rice with a squeeze of fresh lime and optional cilantro. Enjoy!
Notes
- Nutrition facts are calculated with 1 cup of cooked rice per serving and should be used as an approximation.
- Use a good, flavorful red curry paste. If your paste is mild, you may need to increase the amount for stronger flavor.
- Chicken thighs can be substituted for chicken breast if preferred.
- To reduce calories, serve with less rice or swap to a lighter grain.
- Use gluten-free tamari and check curry paste labels to make this gluten-free if needed.
Nutrition
Carbohydrates: 74 g |
Protein: 35 g |
Fat: 28 g
Nutrition information is automatically calculated and should be treated as an estimate.