The aroma of this slow cooker Thai red curry wafting through the house will have you looking forward to a healthy hearty comfort meal. This one pot meal is simple to make, fragrant, flavorful and spicy with tender juicy chicken.
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Recipe Highlights
- Perfectly cooked easily shreddable chicken that is moist, tender and juicy with the chicken absorbing the flavors of the curry sauce
- One Pot and no pre-cooking required. Dump and Cook!
- Easy to adjust the level of spice up or down depending on our preferences
- Perfect for meal prepping and it tastes even better the day after!
Ingredients
Which Red Thai Curry Paste Should You Choose?
I've made so many Thai curries over the years and I’ve experimented with most of the different curry pastes available and some are definitely better than others. Whilst any of the store bought ones will certainly “work”, the flavor of the curry will vary greatly.
My first favorite is Maesri curry paste which has a rich flavor, is an authentic taste, and comes in a convenient can. My second favorite is Mae Ploy curry paste. I find it also has an authentic flavor, similar to Maesri although maybe a little spicier, and sometimes harder to find.
If neither of these are available where you are, Thai Kitchen or Valcom red Thai curry pastes are a decent alternative.
I love making thai curry from Thai Chicken Pineapple Curry, to Creamy Coconut Chicken Curry, to this Green Thai Chicken Curry. Plus curries are perfect for meal prepping.
Hate Watery Curry?
This red Thai curry recipe uses pumpkin puree to thicken the sauce so it won’t slide off your spoon! It melds perfectly with the coconut milk for a creamy luscious sauce.
How To Make
Step 1: Add chicken and vegetables to pot.
Step2: Combine curry base ingredients
Step 3: Cook 6 hours on low
Step 4A: Remove chicken breasts and shred with 2 forks.
Step 4B: Add shredded chicken back into pot
Step 5: Cook for another 20 minutes.
Typically a green thai curry is more spicy than a red thai curry or yellow curry. BUT, red curry does tend to have a bold, spicy flavor profile with a balance of heat and sweetness, so if you love big bold flavors with a little less heat, this is a perfect curry to try.
Does your slow cooked curry sometimes taste bitter? If so this is a very easy fix. Simply add equal parts salt and sweetener a little at a time until you get the balance of flavors to your liking.
Substitutions and Tips
- Pumpkin: substitute pumpkin for cooked and mashed sweet potato. If using pumpkin, don't used canned pumpkin as it will be too sweet. Its best to boil pumpkin in a pot of water and mash with a fork.
- Low Carb Option: Serve with cauliflower rice to keep the calories low. I love using the frozen cauliflower rice that you can reheat in the microwave.
- Coconut Milk: for a rich thick and luscious curry sauce, I recommend using a full fat coconut milk, however it will still work using "light" coconut milk. The curry sauce may be slightly thinner though.
Storage
Store leftover thai curry in an air tight container in the fridge for upto 4 days.
Freezing
Divide curry into portions and add to freezer suitable meal prep container. Freeze for upto 3 months. Defrost in the fridge overnight or in the microwave using the defrost setting.
Slow Cooker Thai Red Curry
Ingredients
- 3 Boneless Skinless Chicken Breasts - (see note 1)
- ½ Yellow Onion, diced
- 1 cup Celery, diced
- 2 large large Carrots, peeled and sliced
- 4 cups Yellow Potatoes, cut into chunks
- 1 ½ cups Chicken Broth
- 1¾ cups Pumpkin Puree (not pie filling)
- 1 tablespoon Minced Garlic
- 2 tablespoons Red Curry Paste
- 1 tablespoon Ginger Paste
- Juice of 1 Lime
- 1 cup Coconut Milk
- 2 cups Cooked Jasmine Rice
For Serving
- 2 tablespoons Peanuts, chopped
- Corriander (Cilantro)
Instructions
- Spray a 5-quart crockpot with cooking spray. Place chicken breasts in the middle of the crockpot and place diced vegetables around chicken. Pour chicken broth over meat and vegetables.
- In a small bowl combine pumpkin puree, minced garlic, red curry paste, ginger paste and juice of 1 lime. Pour pumpkin mixture evenly over chicken breasts.
- Cover with lid and cook on high for 4-5 hours on or 5-6 hours on low.
- Remove chicken from crockpot and shred with two forks. Return chicken to crockpot and add coconut milk. Stir well. Cover and cook an additional 20-30 minutes.
- Serve over hot cooked rice with fresh cilantro and chopped peanuts.
Notes
- Recommended red curry pastes: first - Maesri, second - Mae Ploy, next - either Thai Kitchen or Valcom
- Chicken: 3 boneless skinless chicken breasts or around 650 grams 1.4 pounds
- Pumpkin: substitute pumpkin for cooked and mashed sweet potato. If using pumpkin, don't used canned pumpkin as it will be too sweet. Its best to boil pumpkin in a pot of water and mash with a fork.
- Coconut Milk: for a rich thick and luscious curry sauce, I recommend using a full fat coconut milk, however it will still work using "light" coconut milk. The curry sauce may be slightly thinner though.
- Low Carb Option: Serve with cauliflower rice to keep the calories low. I love using the frozen cauliflower rice that you can reheat in the microwave.
- Leftovers: Store leftover curry in the fridge in an air tight container for upto 4 days. Freeze upto 3 months.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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