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Slow Cooker Coconut Curry Chicken

Slow Cooker Coconut Curry Chicken with tender chicken thighs simmered in a fragrant Thai-inspired red curry coconut sauce. The slow cook yields a rich, golden sauce that’s finished with sweet peas for a balanced texture over jasmine rice.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb boneless skinless chicken thighs Cut into chunks.
coconut curry sauce
  • 1 can (13.5 oz) full-fat coconut milk Use full-fat for a creamy sauce.
  • 3 tbsp red curry paste Adjust amount for your heat preference.
  • 1 cup chicken broth
  • 4 cloves garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tbsp fish sauce Add after tasting to fine-tune saltiness.
  • 1 tbsp brown sugar Balances the spice and acidity.
  • 1 tbsp lime juice Use fresh for best flavor.
  • 1 tsp turmeric
vegetables
  • 1 large onion Diced.
  • 1 red bell pepper Sliced.
  • 1 cup frozen peas Stir in at the end.
to serve
  • 1 Fresh Thai basil Topped before serving.
  • 1 lime wedges
  • 1 jasmine rice Serve with curry.

Equipment

  • 1 slow cooker

Method
 

Add chicken to the slow cooker
  1. Place the chicken thighs in the slow cooker in an even layer (chunks should be mostly submerged by later sauce).
  2. Set up the cooker while you mix the sauce so the chicken starts cooking right away.
Make and pour the coconut curry sauce
  1. Whisk together coconut milk, red curry paste, chicken broth, garlic, ginger, fish sauce, brown sugar, lime juice, and turmeric until smooth and evenly colored (look for no curry paste streaks).
  2. Pour the sauce over the chicken, then add the diced onion and sliced red bell pepper so the vegetables are distributed throughout.
Slow cook until tender
  1. Cook on low for 6–7 hours until the chicken is very tender and easily breaks apart when pressed with a spoon (sauce should be visibly thick and golden).
  2. Alternatively, cook on high for 3 hours until chicken is very tender, with bubbling at the edges and a deep curry color.
Finish with peas and adjust seasoning
  1. Stir in the frozen peas during the last 20 minutes of cooking until they turn bright green and are heated through.
  2. Taste the curry and adjust seasoning with additional fish sauce, lime juice, or brown sugar as needed for salt, brightness, and balance.
Serve
  1. Serve the coconut curry chicken over jasmine rice, topped with fresh Thai basil and lime wedges (sauce should coat the rice).

Notes

For the best texture, don’t skip the 20-minute peas window—overcooking can turn them dull. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months (peas may soften after thawing, so you can add a fresh handful and warm through if you prefer). For a dairy-free option, this recipe already is; for lower-sugar, reduce brown sugar slightly and lean on extra lime juice for brightness.