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Slow Cooker Coconut Curry Chicken

Slow Cooker Coconut Curry Chicken with tender chicken thighs simmered in a fragrant red curry coconut sauce until silky and golden. Serve it over jasmine rice with fresh Thai basil and lime for bright, balanced flavor.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb boneless skinless chicken thighs, cut into chunks
coconut curry base
  • 13.5 oz full-fat coconut milk
  • 3 tbsp red curry paste
  • 1 cup chicken broth
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 tsp turmeric
vegetables
  • 1 large onion, diced
  • 1 red bell pepper, sliced
  • 1 cup frozen peas
serve with
  • 1 Fresh Thai basil, lime wedges, and jasmine rice for serving

Equipment

  • 1 slow cooker

Method
 

Add the chicken to the slow cooker
  1. Place the chicken thighs in the slow cooker in an even layer.
Make and add the coconut curry sauce
  1. Whisk together the coconut milk, red curry paste, chicken broth, garlic, ginger, fish sauce, brown sugar, lime juice, and turmeric until smooth.
  2. Pour the sauce over the chicken, then add the diced onion and sliced red bell pepper.
Slow cook until tender
  1. Cook on low for 6–7 hours until the chicken is very tender and the sauce looks golden and cohesive.
  2. Stir in the frozen peas during the last 20 minutes of cooking so they turn bright green and tender.
Finish and serve
  1. Taste the curry and adjust seasoning with additional fish sauce, lime juice, or brown sugar as needed.
  2. Serve over jasmine rice topped with fresh Thai basil and lime wedges.

Notes

For the best consistency, stir once near the 5-hour mark to make sure the curry paste is fully dissolved into the coconut milk. Refrigerate leftovers in a covered container for up to 4 days; freeze up to 2 months (peas may soften after reheating). For a dairy-free swap, keep the full-fat coconut milk (this recipe is already dairy-free), or use low-sodium chicken broth and add a little extra brown sugar to balance the flavor.