Name: Slow Cooker Thai Red Curry Chicken
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4 servings
Cuisine: Thai cuisine
Ingredients: 1.5 lb chicken thighs (boneless, skinless); 2 cup coconut milk (full-fat); 3 tbsp red curry paste (or to taste); 1 pcs lemongrass (stalk, bruised and cut into 2-inch pieces); 2 tbsp fish sauce; 1 cup bamboo shoots (sliced, drained); 2 pcs thai chilies (thinly sliced, optional)

A vibrant red curry chicken dish simmers in a slow cooker, its rich, aromatic sauce generously coating tender chicken pieces, ready to be served with steamed rice.

Experience the rich, aromatic flavors of Thailand with this incredibly easy slow cooker Thai red curry chicken, perfect for a no-fuss, deeply flavorful one-pot meal. Tender chicken thighs luxuriate in a vibrant sauce infused with creamy coconut milk, fiery red curry paste, and fragrant lemongrass. The slow cooker handles all the effort, transforming simple ingredients into fall-apart tender chicken and a complex, authentic flavor profile that rivals any takeout dish. This makes it an ideal choice for busy weeknights when you desire a restaurant-quality meal with minimal active cooking. Serve this comforting yet exotic escape over fluffy jasmine rice, garnished with fresh cilantro, crunchy peanuts, and a refreshing squeeze of lime for a complete and satisfying meal.

Preparation time: 15 min
Cooking time: 4 hrs
Total time: 4 hrs 15 min
Servings: 4

Instructions

1Place the boneless, skinless chicken thighs at the bottom of your slow cooker.
2In a medium bowl, whisk together the coconut milk, red curry paste, and fish sauce until well combined.
3Pour the sauce mixture over the chicken thighs in the slow cooker. Add the bruised lemongrass pieces, sliced bamboo shoots, and Thai chilies (if using).
4Cover the slow cooker and cook on low for 4-5 hours or on high for 2.5-3 hours, or until the chicken is tender and easily shredded.
5Once cooked, remove the lemongrass stalks. Shred the chicken using two forks while it's still in the slow cooker, allowing it to soak up more of the flavorful curry sauce.
6Serve the slow cooker Thai red curry chicken hot over jasmine rice, garnished with fresh cilantro, chopped peanuts, and a squeeze of fresh lime juice.

Instructions

1Place the boneless, skinless chicken thighs at the bottom of your slow cooker.
2In a medium bowl, whisk together the coconut milk, red curry paste, and fish sauce until well combined.
3Pour the sauce mixture over the chicken thighs in the slow cooker. Add the bruised lemongrass pieces, sliced bamboo shoots, and Thai chilies (if using).
4Cover the slow cooker and cook on low for 4-5 hours or on high for 2.5-3 hours, or until the chicken is tender and easily shredded.
5Once cooked, remove the lemongrass stalks. Shred the chicken using two forks while it's still in the slow cooker, allowing it to soak up more of the flavorful curry sauce.
6Serve the slow cooker Thai red curry chicken hot over jasmine rice, garnished with fresh cilantro, chopped peanuts, and a squeeze of fresh lime juice.

Nutrition Information

Calories: 551 kcal
Protein: 38 g
Fat: 35 g
Carbs: 19 g

Nutrient	Per serving
Calories	551 kcal
Protein	38 g
Fat	35 g
Carbs	19 g

Tips

Bruising the lemongrass stalk helps release its aromatic oils and deepens the flavor of the curry sauce.
Adjust the amount of red curry paste to your desired spice level; add more for extra heat or less for a milder dish.
For added vegetables, stir in sliced bell peppers or snap peas during the last hour of cooking.