Main & Side Dishes - Quick

Crockpot Thai Chicken Curry

This Thai Chicken Curry is not a dish my Mom made but it has become a hit with my family. It only takes one dish and five minutes to put together! 3 hours of cook time and you've got one yummy meal!


1 (14 oz) can full fat coconut milk could also use lite

1/4 cup peanut butter

2 tablespoons red curry paste

2 tablespoons fish sauce

3 tablespoons lime juice

2 tablespoons brown sugar

4 cloves garlic minced or pressed

1/2 cup chicken stock

1/2 teaspoon ground ginger

1/2 teaspoon crushed red pepper flakes

1 1/2 pounds (3-4) boneless skinless raw chicken breasts

Additional, optional ingredients

  • red bell peppers sautéed - optional, but recommended*
  • cilantro for topping
  • peanuts for topping
  • sliced green onions for topping


  • Grease crockpot with cooking spray.
  • Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
  • Place chicken breasts on top.
  • Spoon sauce over the chicken, so it's fully submerged.
  • Cook in crockpot on LOW for 3 hours.
  • After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
  • Serve immediately with sautéed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.


*For the bell peppers: I just warmed a nonstick pan over medium heat. Once hot, I added in olive oil and let it coat the pan. Then I added in large bell pepper chunks, seasoned with salt, and sautéed them until they were tender (about 10 minutes).

Copyright ©  Mike Perry, 2011