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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!

Thai Red Chicken Curry

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Thai Red Chicken Curry

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 ot crock-pot as you will see in my recipe. Coconut milk isn't however, suitable to use in any kind of pressure cooker, such as an Instant Pot.

Thai Red Curry Paste

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

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, so handy and always produces tender chicken (or meat).

The one thing I will say is when vegetables and meat are cooked in a slow cooker it will always produce far more liquid than if it were cooked say 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 Granuals 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 live-saving to stop any slow cooker recipe disasters!

How to Make Thai Chicken Curry in a Slow Cooker

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

Add the chicken, sugar snap peas and bamboo shoots to the slow cooker.

Chicken and vegetables for Thai red curry

Heat a little vegetable oil to 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 bit.

Frying onions and peppers Thai red curry

Now add the Thai red curry paste and cook for a few minutes more.

Making Thai red curry

Add the sugar, soy sauce, pepper and fish sauce (nam pla) which is available in any good supermaket, along with the coconut milk.

Adding coconut milk to red curry sauce

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

Add the chopped chillies and cook on LOW for 5-6 hours - not suitable for cooking on high because the coconut milk will curdle.

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

Thai red chicken curry in the slow cooker

Now, add the lime juice and have a taste to check the seasoning. You still have time to add a tiny bit more fish sauce, sugar, curry paste or whatever you think it needs.

Sprinkle with chopped corriander and serve with fragrant Jasmine rice -available in any good supermarket. I only ever buy the brand Tilda as I think it's by far the best.

Thai red chicken curry in a bowl

Slow Cooker Thai Red Curry

slow,cooker,thai,red,chicken,curry,recipe,sauce
main,chicken,dinner,curry
Thai
Yield: 2
Author: Jan Bennett
Slow Cooker Thai Red Chicken Curry

Slow Cooker Thai Red Chicken Curry

Seriously delicious Thai red chicken curry. Tender chicken and so easy to make.
Prep time: 10 MinCook time: 5 HourTotal time: 5 H & 10 M

Ingredients

  • vegetable oil
  • 3 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 muscovado)
  • 1 tablespoon dark soy sauce
  • a big pinch of white pepper
  • ¾ fish sauce (nam pla)
  • 400g can coconut milk (not reduced fat unless you really must)
  • 2 x red chillies - deseeded and finely chopped
  • juice of half a lime
  • Freshly chopped coriander to serve
Thicken if needed
  • McDougalls Instant thickening granules (see actual post for details), or cornflour mixed in a tiny bit of water.

Instructions

Start by gathering and preparing the ingredients
  1. Add the chicken, sugar snap peas and bamboo shoots to the slow cooker.
  2. Heat a little vegetable oil to a large frying pan and add the shallots, ginger and red bell pepper.
  3. Cook over a low heat whilst stirring all the while for about 5 minutes - just to soften the shallots a bit.
  4. Now add the Thai red curry paste and cook for a few minutes more.
  5. Add sugar, soy sauce, pepper and fish sauce (nam pla) along with the coconut milk.
  6. Now pour the lot into the slow cooker making sure it covers the chicken.
  7. Add the chopped chillies and give it a stir.
  8. Cook on LOW for 5-6 hours - don't select high because the coconut milk will curdle.
  9. Squeeze in the lime juice, check the seasoning once more.
  10. Thicken if needed - see above.
  11. Sprinkle over the chopped coriander and serve straight away.
  12. Mine was cooked on low for 5 hours and was perfect.
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Jan