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Thai Red Curry Inspired Recipe In A Slow Cooker

We usually make this Thai Red Curry inspired recipe in a pan on the hob, but it also tastes great when cooked low and slow in a slow cooker.

The chicken comes out perfectly tender, infused with the Thai red curry paste.

Read on to see how easy this slow cooker recipe is!

Thai red curry chicken in a large serving spoon lifted up above a slow cooker

What You Need

Like most slow cooker you can be flexible with the measurements and make some substitutions according to what you have available.

For more concise ingredients and to print out this recipe card please scroll to the bottom of this post.

These are the ingredients that I used:

ingredients for Thai red curry, a UK recipe: raw chicken, coconut milk, Thai red curry paste, fish sauce, onion, red chilli, ground ginger, garlic cloves, brown sugar in a spoon, 1 fresh whole lime, 1 chicken stock pot
  • Chicken – I have made this recipe with chicken breast and boneless thighs. I prefer using boneless thighs as I find they come out more tender in the slow cooker, but you can use either. I used around 500g of boneless thighs to serve 4 people.
  • Coconut milk – I used a 400ml tin, you can use light or full fat.
  • Thai Red Curry Paste – I used 4tbsp of Blue Dragon paste, you can use any paste, some are tastier than others!
  • Onion & Garlic – I added 1 chopped onion and 4 cloves of crushed garlic
  • Kaffir lime leaves – I didn’t have any lime leaves so I substitued with the juice of 1 lime
  • 1 tsp ground ginger – or you could use 1 tbsp of fresh root ginger, grated
  • Thai fish sauce – I added 1 tbsp
  • Brown sugar – I added 1 tsp
  • 1 chicken stock cube or pot
  • 1 tbsp fresh coriander – optional, for garnish

Making It

As I prefer to keep my cooking as simple as possible, I like to keep the preparation work to a minimum! I add everything directly to the slow slow cooker and stir it around.

raw ingredients in slow cooker for Thai Red Chicken Curry

Or occassionally I will mix in the paste, fish sauce, sugar and coconut milk in a seperate bowl or jug and then pour it over the chicken and remaining ingredients directly to the slow cooker.

sauce combined for red Thai curry

But mainly I don’t want the extra washing up 😉

Thai red curry in a slow cooker

Set the slow cooker off on low for 4 to 6 hours. Less if you are using chicken breasts, check on it after 4 hours.

cooked chicken red Thai curry slow cooker

At the end of the slow cooking time check the chicken is piping hot all the way through. The sauce might be a little thin, if it is and you want it thicker, you can leave the lid off with the slow cooker on high, or, transfer it to a saucepan and simmer it on the hob.

Serve the Thai Red curry over rice or with some naan bread on the side.

Enjoy this one and let me know what you think!

More Slow Cooker Chicken Recipes

Are you looking for more simple slow cooker chicken recipes? Check out some of these:

My Slow Cooker Recipe Book

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  • Chilli Peanut Coconut Chicken
  • Beef & Sweet Potato Stew
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03/13/2024 07:21 pm GMT
Thai red curry chicken in a large serving spoon lifted up above a slow cooker

Thai Red Curry (Chicken)

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Do you love Thai Red Curry? Try this simple Thai red curry chicken inspired recipe for the slow cooker and you'll be enjoying a delicious dinner in no time at all.


  • 500g boneless chicken thighs*
  • 400ml tin coconut milk
  • 4 tbsp Thai Red Curry Paste
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • Kaffir lime leaves or juice of 1 lime
  • 1 tsp ground ginger
  • 1 tbsp Thai fish sauce
  • 1 tsp brown sugar
  • 1 chicken stock cube or pot
  • 1 tbsp fresh coriander – optional, for garnish


  1. Add all the ingredients to the slow cooker and mix them together.
  2. Put the lid on and set the slow cooker off on low for 4 to 6 hours. If you are using chicken breasts check on them at 4 hours as they don't take as long to cook as boneless chicken thighs.
  3. At the end of the slow cooker cooking time remove the lid and check the chicken is piping hot all the way through. If the sauce is too thin, leave the lid off and leave the slow cooker to cook on high until it thickens up. Or, alternatively, transfer to a pan and simmer on the hob.
  4. Serve the curry over some rice or with some naan bread.


*you can alo use chicken breasts.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 29gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 120mgSodium: 1449mgCarbohydrates: 28gFiber: 2gSugar: 17gProtein: 57g

Did you make this recipe?

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Saturday 12th of September 2020

I love this dish. Its so easy to make and tastes delicious. One I make quite often.

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