Slow Cooker Thai Red Curry

Who doesn't love a nice big bowl of Thai red chicken curry? 

Guys, trust me, this is the BEST slow cooker curry recipe out there!

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There's nothing quite like a bowl of Thai red chicken curry. I just love the sweet, hot and sour taste. Serve with fragrant Jasmin rice - in a word, delicious!

Can you use coconut milk in a slow cooker?

Yes, you can use coconut milk in a slow cooker or crock pot as seen in my recipe but you should only cook on the LOW setting otherwise the coconut milk will curdle.

For the same reason, coconut milk isn't suitable for pressure cookers, such as Instant Pot.

Thai red curry paste

Of course, you can make your own but I've never bothered - perhaps I should, and I call myself a food blogger, deary goodness, what am I like?!

Personally, I like the brand Thai Taste of red curry paste, they sell a lot of curry pastes including Thai green curry paste and it's available in any good supermarket or over on Amazon.

You will need a slow cooker

I love my slow cooker, it's so handy and always produces tender chicken (or meat).

When vegetables and meat are cooked in a slow cooker will always produce far more liquid than if they were cooked on the stovetop or in the oven.

That's because the liquid can't escape. But that's nothing to worry about, in fact, it's a reason that poultry or meat stays so tender.

My top tip is to buy these most marvellous McDougalls Instant Thickening Granules but don't be buying them on Amazon as they are overpriced - just saying.

Seriously they are only 80p in Sainsbury's - I always have about 5 tubs in the cupboard simply because they are life-saving to stop any slow cooker recipe disasters!

Thai red curry ingredients

• vegetable oil

• 2 nice fat skinless chicken fillets - cut into bite-sized pieces

• a handful of sugar snap peas - trimmed each end and cut diagonally

• 120g can of bamboo shoots - drained well

• 2 x eschalion shallots (or banana shallot)

• fresh ginger peeled and very finely chopped to make 1 teaspoon

• 1 x red bell pepper - sliced

• 3 tablespoons of Thai red curry paste

• 2 teaspoon palm sugar (or light muscovado)

• 1 tablespoon dark soy sauce

• a big pinch of white pepper

• ¾ fish sauce (nam pla) - you can always add more later on if you wish

• 400g can full-fat coconut milk (reduced fat will produce a thin sauce)

• 2 x red medium-heat chillies - deseeded and finely chopped

• juice of half a lime (or to taste)

• Jasmine rice and freshly chopped coriander to serve

How to make Thai chicken curry 

Start by preparing the ingredients as listed in the recipe card.

Heat a little vegetable oil in a large frying pan and add the shallots, ginger and red bell pepper.

Cook over a low heat whilst stirring all the while for about 5 minutes - just to soften the shallots a little bit.

Add the Thai red curry paste and cook more for a minute or so, to cook the paste.

Now add the chicken, and cook for just a couple of minutes, stirring to seal the chicken then add the chillies, sugar snap peas, and bamboo shoots.

Add the palm sugar, soy sauce, white pepper and fish sauce (nam pla) along with the coconut milk.

Stir it then pour the lot into the slow cooker and make sure the liquid covers the chicken.

Pour the coconut milk mixture into the slow cooker making sure it covers the chicken.

Cook on LOW for 5-6 hours - don't select high because the coconut milk will curdle.

Mine was cooked on low for 5 hours and was perfect.

Squeeze in the lime juice, and check the seasoning once more. Thicken if needed - see above.

Sprinkle over the chopped coriander and serve straight away.

Serve with fragrant Jasmine rice - available in any good supermarket. I only ever buy the brand Tilda as I've found it to be the best.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

slow cooker Thai red chicken curry, Thai red chicken curry recipe,

main, chicken, dinner, curry

Thai

Yield: 2

Author: Jan Bennett

Slow Cooker Thai Red Chicken Curry

Seriously delicious Thai red chicken curry. The liquid might look too much, but Jasmine rice is sticky and will soak it up.Mine was cooked on low for 5 hours and was perfect.

Prep time: 10 MinCook time: 5 HourTotal time: 5 H & 10 M

Ingredients

• vegetable oil
• 2 nice fat skinless chicken fillets - cut into bite-sized pieces
• a handful of sugar snap peas - trimmed each end and cut diagonally
• 120g can of bamboo shoots - drained well
• 2 x eschalion shallots (or banana shallot)
• fresh ginger peeled and very finely chopped to make 1 teaspoon
• 1 x red bell pepper - sliced
• 3 tablespoons of Thai red curry paste
• 2 teaspoon palm sugar (or light muscovado)
• 1 tablespoon dark soy sauce
• a big pinch of white pepper
• ¾ fish sauce (nam pla) - you can always add more later on if you wish
• 400g can full-fat coconut milk (reduced fat will produce a thin sauce)
• 2 x red medium-heat chillies - deseeded and finely chopped
• juice of half a lime (or to taste)
• Jasmine rice and freshly chopped coriander to serve

Thicken if needed

• McDougalls Instant thickening granules (see post for details), or cornflour mixed in a tiny bit of water. Don't thicken it too much as the Jasmin rice will soak it up once it's on the plate.

Instructions

Start by gathering and preparing the ingredients

1. Heat a little vegetable oil in a large frying pan and add the shallots, ginger and red bell pepper. Cook over a low heat whilst stirring all the while for about 5 minutes - just to soften the shallots a little bit.
2. To the pan, add the Thai red curry paste and cook for a further minute.
3. Now add the chicken, and cook for just a couple of minutes, stirring to seal the chicken then add the chillies, sugar snap peas, and bamboo shoots.
4. Add the palm sugar, soy sauce, white pepper and fish sauce (nam pla) along with the coconut milk. Stir it then pour the lot into the slow cooker and make sure the liquid covers the chicken.
5. Cook on LOW for 5-6 hours - don't select high because the coconut milk will curdle.
6. Squeeze in the lime juice, and check the seasoning once more, you still have time to add a tiny bit more fish sauce or palm sugar.
7. Thicken if needed - see above. Sprinkle over the chopped coriander and serve straight away.

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