The time change may have had you falling asleep at your desk all day, but this Thai Red Curry will at least wake your taste buds up🔥 Whenever I am looking for easy ways to add more veggies to my diet, I love cooking up a big batch of curry for the week – it’s a great way to use up whatever veggies you have in the fridge, while still packing on the flavor. It’s also super customizable – keep it mild or crank up the heat, add some chicken or keep it all veg, serve with rice or roasted sweet potatoes for a Whole30 option – whatever floats your boat! Another dump it, set it and forget it crockpot recipe you will love!
Crockpot Thai Red Curry
- Total Time: 4 hours, 5 minutes
- Yield: 4
Description
An easy yet delicious crockpot curry, perfect for meal prep, and endlessly customizable to what you have on hand!
Ingredients
For the Slow Cooker Thai Red Curry:
- 2 lbs boneless skinless chicken thighs, cut into 1” cubes
-
2 cups chicken broth
-
1 14oz can coconut milk
-
3-5 tbsps red curry paste (I like Mae Ploy – depending on the brand of curry paste and your spice preference, if you are sensitive to spice, start at 2-3 tbsps and work your way up)
-
3 cloves minced garlic
-
3 tsps grated ginger (or ½ tsp ground)
-
2 large carrots, peeled and cut into ¼” slices
-
1 ½ cups chopped butternut or kabocha squash (optional)
-
1 onion, finely chopped
-
1 red bell pepper, cut into 1” cubes
-
5-6 kaffir lime leaves (optional)
-
Juice from 1 large lime
-
2 tbsps fish sauce + more to taste
-
Thai basil for serving (optional)
Serving Options:
- Serve on a bed of jasmine rice or a roasted sweet potato for a Whole30 option
Instructions
For the Crockpot Thai Red Curry*:
-
Add chicken broth, coconut milk, curry paste, garlic, and ginger to your crockpot and whisk until combined.
-
Add in the chicken, carrots, squash, onion, bell pepper, and lime leaves (if using), and stir to combine.
-
Cook on high for 4 hours or low for 8 until the chicken and veggies are tender. Finish with fish sauce, lime juice, and Thai basil if desired.
-
Serve with jasmine rice or a roasted sweet potato and enjoy!
*If you don’t have a crockpot, you can also simmer on the stove for 15-20 minutes or until veggies are tender and chicken is cooked through.
- Prep Time: 5 minutes
- Cook Time: 4 hours
Hi there. I am making this dish now. I was wondering mg when to add the fish sauce. There is no reference it. Also, when to add lime juice?
Hello! My apologies for not catching this sooner, the fish sauce and lime juice gets added at the end after the curry is cooked. Just added that to the recipe, thank you for catching that!