Crockpot Thai Coconut Chicken Curry Recipe
Savor the fusion of tender chicken, creamy coconut, and aromatic spices in our Crockpot Thai Coconut Chicken Curry Recipe. A culinary delight awaits!
I don’t know about you, but I absolutely love takeout. It makes life so easy!
I don’t have to meal prep or clean up. Not to mention the variety of foods to choose from! I also love Thai food. It is so wonderfully fresh and full of aromatic flavors.
The recipe I am sharing with you today takes about as much time as ordering from my favorite Thai restaurant, but costs just a fraction of the price of eating out.
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This slow cooker Thai chicken curry is a favorite slow cooker freezer meal that the whole family loves and is one of my go-to recipes when doing my monthly meal planning. It’s so easy to prepare and store until needed. And it gets major bonus points for being keto and low carb compliant!
I am a big fan of my crockpot and use it for freezer meals often. Slow cooking is an excellent way to save yourself time and energy, especially on busy weeknights. It is also a fabulous tool for meal prepping.
I can throw together several freezer bags full of recipe ingredients at once and store them in the deep freeze until I want a quick dinner. Then, I just dump everything into the slow cooker in the morning, set it, and get on with my day.
By the time we are ready to eat that evening, a whole meal is ready and waiting. With a few simple ingredients and minimal effort, I have healthy meals to serve all my boys at the end of busy days. It doesn’t get much easier than that!
I serve this curry with garnishes like sliced green onions, fresh cilantro, and a squeeze of lime juice. It makes great leftovers the next day too. Learning how to make my own Asian-style dishes at home has been a great way to save money on takeout.
Taking only a couple of minutes of prep, today’s recipe is the perfect set-it-and-forget-it meal. All in all, this creamy curry is definitely a winner. The next time you want a simple recipe for a busy weeknight dinner, I hope you give this slow cooker chicken curry a try.
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INGREDIENTS:
- 2 lbs boneless skinless chicken breasts, cubed (Try skinless chicken thighs or firm tofu)
- 1 can of coconut milk (Depending on your preference, use full-fat coconut milk, coconut cream, or light coconut milk.)
- Medium onion, diced
- Red bell pepper, diced (You could also use green bell peppers.)
- Small zucchini, diced
- 12 button mushrooms, quartered
- Carrot stalk, diced
- Celery stalk, diced
- 1 tbsp fish sauce (optional)
- 2 tbsp of red curry paste (More paste = more heat)
- 1 tbsp sesame oil
- 1 tsp basil (Thai basil is ideal, if you can find it.)
INSTRUCTIONS:
- Place all ingredients into a crockpot.
- Cook on low for 8 hours or high for 3-4 hours.
Tips and Tricks:
- Adjust the amount of red curry in the recipe to suit your families taste. More curry will make this dish spicier. And don’t be afraid to add the fish sauce! It adds a flavor profile that takes this recipe to a whole new level.
- I like to serve this easy dinner over steamed cauliflower rice for a completely keto friendly meal, however, traditional white rice or brown rice works great too.
- Store any leftovers in the fridge in an airtight container.
- You can make this easy recipe with chicken breasts or chicken thighs.
- Cooking in a crockpot is my favorite way to save money. I can use less expensive cuts of meat and still get juicy, tender results from the slow cooking process.
- This chicken curry recipe is a great option for make-ahead meal prep. Simply toss all of the ingredients into a large freezer bag, seal, and mix everything together. This meal can be frozen for up to 3 months.
- This recipe is also great for weekly meal prep. Cook up the curry and rice on Sunday. Portion out meals for the week and stick them in the fridge. Then just grab and go!
If you are interested in more easy slow cooker recipes, check out this crockpot salsa chicken, these slow cooker ribs, or this easy crockpot beef dip.
Be sure to check out these Crockpot Freezer Meals and Meal Planning Recipes for more tips and ideas.
If you love this easy crockpot curry chicken recipe, please give it a five star review and help me share it on Facebook and Pinterest!
Crockpot Coconut Curry Chicken Recipe
Savor the fusion of tender chicken, creamy coconut, and aromatic spices in our Crockpot Thai Coconut Chicken Curry Recipe. A culinary delight awaits!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can of coconut milk
- Medium onion, diced
- Red bell pepper, diced
- Small zucchini, diced
- 12 button mushrooms, quartered
- Carrot stalk, diced
- Celery stalk, diced
- 1 Tbsp fish sauce (optional)
- 2 Tbsp of red curry paste
- 1 Tbsp sesame oil
- 1 tsp basil
Instructions
- Place all ingredients into a crockpot.
- Cook on low for 8 hours.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 129mgSodium: 485mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 50g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
Hi Heather,
Does this recipe use an entire bunch of celery or just one rib of celery?
One rib, edited to add (thank you!)
This looks delicious! Do you have a less spicy sub for the red curry paste? I have a 3yo & 1yo I’m also cooking for that just won’t jump on the spice wagon with me lol
I would add half of the amount of red curry then. You can also cut the heat by adding 1 Tbsp of brown sugar :)
How many carbs does this have?
Edited the recipe to add this info <3