Get ready to transport your taste buds to the vibrant streets of Thailand without ever leaving your kitchen! This mouthwatering Crockpot Thai Chicken Curry is the ultimate comfort food that combines the perfect balance of creamy coconut milk, zesty red curry paste, and tender chicken. Whether you're a busy professional or a home cook looking for an effortless yet impressive meal, this recipe will become your new go-to dinner that promises maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 cup chopped bell peppers
- 1 cup chopped carrots
- 2 cloves garlic
- 1 tbsp fish sauce
- Salt and pepper to taste
Instructions
- Prepare ingredients by cutting chicken breast into 1-inch cubes, ensuring even sizing for consistent cooking.
- Mince garlic cloves finely to release maximum flavor into the curry sauce.
- Chop bell peppers and carrots into uniform bite-sized pieces to ensure even cooking and distribution throughout the dish.
- In a large crockpot, combine coconut milk, red curry paste, and fish sauce, whisking thoroughly to create a smooth, well-integrated base sauce.
- Add cubed chicken breast to the sauce, gently stirring to coat each piece completely with the curry mixture.
- Incorporate chopped bell peppers, carrots, and minced garlic into the crockpot, mixing gently to distribute vegetables evenly.
- Season with salt and pepper, adjusting to personal taste preferences.
- Cover crockpot and set to low heat setting, cooking for 6 hours to allow flavors to meld and chicken to become tender.
- Occasionally stir the curry during cooking to prevent sticking and ensure even heat distribution.
- Check chicken's internal temperature reaches 165°F to ensure safe cooking.
- Once cooking is complete, let curry rest for 10 minutes before serving to allow sauce to thicken slightly.
- Serve hot over steamed rice or with naan bread, garnishing with fresh cilantro or green onions if desired.
Tips
- Ingredient Prep is Key: Cut chicken into uniform 1-inch cubes to ensure even cooking and tender meat throughout the dish.
- Flavor Layering: Mince garlic finely and whisk the curry paste thoroughly into the coconut milk to create a rich, well-integrated sauce base.
- Temperature Matters: Always check that chicken reaches an internal temperature of 165°F for safe consumption.
- Customize Your Curry: Feel free to adjust the red curry paste quantity to match your spice preference. Start with less and add more if needed.
- Vegetable Variations: While bell peppers and carrots work great, you can experiment with other vegetables like zucchini, snow peas, or bamboo shoots.
- Serving Suggestions: Serve over jasmine rice or with naan bread. Fresh herbs like cilantro or green onions can add a bright, fresh finish.
- Make-Ahead Friendly: This curry tastes even better the next day, so don't hesitate to make it in advance for meal prep.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 30g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 85mg
