This Slow Cooker Chicken Thigh Curry Recipe is bursting with spices and flavor! It's a complete meal featuring healthy veggies, making it perfect for the whole family. The Thai cuisine flavors in this curry are heavenly. I love the combination of coconut milk, vegetables, red curry, garlic, and spices that typically make up Thai curry—the flavor profile is next level delicious! Over the last few years, I have genuinely fallen in love with various types of curry dishes, but for now, Thai might be my favorite.
Looking for more tasty dinners? Try my Easy Pesto Pasta, Pulled Pork Street Tacos, or this amazing Blue Cheese Steakhouse Burger!!
What is Thai Red Curry
Red curry is a spicy and aromatic Thai sauce made with red chili peppers, garlic, lemongrass, galangal, and spices. It's known for its rich flavor and vibrant color. When mixed with coconut milk, it creates a delicious base for Thai dishes, adding a perfect blend of heat and sweetness. Perfect for this Coconut Chicken Curry! (source)
Table of Contents🤍
Jump to:
- What is Thai Red Curry
- Table of Contents🤍
- What you'll love about this recipe
- Recipe Ingredients
- Ingredient Notes:
- How to make Slow Cooker Chicken Thigh Curry Recipe: Step by Step
- Expert Recipe Tips and Tricks
- Important Note about Red Curry Paste
- Storage & Reheating
- Additions & Substitutions
- Your Questions Answered
- Try These Next...
- Slow Cooker Chicken Thigh Curry Recipe
- Important Note about Red Curry Paste
What you'll love about this recipe
🤍 Easy Slow Cooker Recipe - All you have to do is put everything in the crockpot and turn it on. Perfect for first time curry home cooks!
🤍 Healthy and Full of Flavor - The flavor profile of this delicious creamy coconut curry sauce is exquisite, and it's packed with vegetables!
🤍 Easy Basic Ingredients - All the ingredients in the recipe should be at your local grocery store and easy to find.
Recipe Ingredients
You’ll need the following ingredients to make these delicious Chicken Thigh Kale Curry:
Ingredient Notes:
- Red Curry Paste: Choose a high-quality red curry paste for an authentic Thai flavor. Adjust the quantity according to your spice preference. Some curry pastes may be spicy but lack depth of flavor. Taste the paste before adding it to adjust the spice level. Thai Kitchen is my favorite paste to use.
- Soy Sauce: Choose low-sodium soy sauce to control the overall saltiness of the dish.
How to make Slow Cooker Chicken Thigh Curry Recipe: Step by Step
Here are some quick visual instructions. The full instructions with exact ingredients will be in the recipe card below!
Combine all the ingredients except kale in slow cooker.
Add Kale about 30 minutes before curry is finished
Expert Recipe Tips and Tricks
- Low and Slow: Cooking on low for a longer time allows the flavors to meld together beautifully. However, if you're short on time, you can cook on high with adjusted timing.
- Thickening the Sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the curry during the last hour of cooking.
Important Note about Red Curry Paste
Some red curry paste brands can be spicy but not necessarily have a good flavor profile. I recommend you taste the paste before you add it so you can adjust the spiciness level. You don't want to ruin your curry by putting in too much heat. Personally, I like these two brands: Thai Kitchen and Thai Home.
Storage & Reheating
- Refrigeration: Store any leftover Thai Chicken Thigh Curry in an airtight container in the refrigerator. Consume within 3-4 days. If you can wait, we always finish it the next day!
- Freezing Leftovers: This curry freezes well. Allow it to cool completely before transferring to airtight containers. It can be reheated on the stovetop or in the microwave
- Storage FAQS:
- How Long Does Curry Last in the Fridge:
- Chicken or Meat-Based Curry: Properly stored, chicken or meat-based curry can last in the refrigerator for 3-4 days.
- Vegetarian or Vegan Curry: Vegetarian or vegan curries with no meat or dairy components can last a bit longer, typically around 4-5 days
- How Long Does Curry Paste Last in the Fridge:
- Unopened: Typically, unopened curry paste can last for several months in the fridge, as long as it is stored in a cool, dry place.
- Opened: Once opened, store curry paste in the refrigerator. It generally remains good for 2-3 months. Check the expiration date on the packaging for specific guidance.
- How Long Does Curry Last in the Fridge:
Additions & Substitutions
ADDITIONS:
- Tomato Paste: Enhance the richness of the curry by incorporating tomato paste. It adds depth and a hint of sweetness to the dish.
- Chili Powder: Enhance the spice level by adding chili powder along with the red curry paste. Adjust the quantity based on your preference for heat.
- Vegetables: Feel free to add other vegetables like mushrooms, bamboo shoots, or baby corn for additional textures and flavors.
SUBSTITUTIONS:
- Protein: Swap chicken thighs with chicken breasts, shrimp, or tofu for a different protein source.
- Garlic Powder: If you don't have fresh garlic, you can easily substitute it with garlic powder. Use approximately 1 teaspoon of garlic powder for every clove of fresh garlic in the recipe.
Your Questions Answered
Jasmine Rice: Serve the curry over jasmine rice for an authentic Thai experience. The fragrant and slightly sticky texture of jasmine rice complements the rich and flavorful curry. For a low-carb alternative, with cauliflower rice. You can also substitute with brown rice for a nuttier and more wholesome option.
Noodles: Serve the curry over rice noodles or egg noodles for a comforting and hearty meal. Thin rice noodles or wide flat noodles work particularly well.
Pickled Vegetables: Pickled cucumbers, carrots, or daikon radish add a tangy and crunchy element that contrasts well with the richness of the curry.
Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with equal parts water to create a slurry. Stir it into the simmering curry and allow it to cook for a few more minutes until the desired thickness is achieved
Coconut Cream: Add a small amount of coconut cream to thicken the sauce without altering the flavor. Simmer until the desired consistency is reached.
Reducing: Let the curry simmer uncovered to allow the excess liquid to evaporate, naturally thickening the sauce. Stir occasionally to prevent sticking.
Ingredients: The main difference lies in the chili content and additional ingredients. Red curry paste is often spicier due to the use of dried red chilies, while green curry paste uses fresh green chilies, providing a milder heat.
Flavor Profile: Red curry paste tends to have a deeper, slightly sweeter flavor from the use of dried spices, while green curry paste has a fresher, more herbaceous taste from the inclusion of fresh herbs.
Color: As the names suggest, red curry paste imparts a reddish hue to dishes, while green curry paste creates a vibrant green color.
Versatility: Both pastes can be used in a variety of Thai dishes, and the choice between them often comes down to personal preference for heat and flavor.
Try These Next...
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I hope you love this Slow Cooker Chicken Thigh Curry Recipe!! If you make it be sure to leave a comment and a rating. I would love to hear from you! Bon Appétit, xoxo!
Slow Cooker Chicken Thigh Curry Recipe
Equipment
- 1 slow cooker/crock pot
Ingredients
- 2 lbs skin-on chicken thighs boneless
- 2 cups butternut squash peeled, seeded, and diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 can (14oz) full fat coconut milk
- 2 tablespoon red curry paste
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- ½ cup chicken broth
- 4 cups kale stems removed and chopped
- salt and black pepper to taste
- fresh cilantro, lime wedges, green onion and sesame seeds for garnish
- cooked jasmine white rice for serving
Instructions
- In a bowl, whisk together can of coconut milk, red curry paste, soy sauce, fish sauce, salt, and pepper. Mix until well combined.
- Place the chicken thighs in the slow cooker, followed by diced butternut squash, chopped onion, and minced garlic.
- Pour the coconut milk mixture over the chicken and vegetables in the slow cooker. Ensure that the chicken and vegetables are evenly coated.
- Set the slow cooker to low heat and cook for 6-8 hours or until the chicken is tender and cooked through. Alternatively, you can cook on high heat for 3-4 hours.
- About 30 minutes before serving, stir in the chopped kale. This ensures that the kale retains its vibrant color and nutrients.
- Taste the curry and adjust the seasoning if necessary. If the sauce is too thick, add some of the chicken broth until you get the desired consistency.
- If you desire a thicker sauce, follow one of the steps mentioned in the FAQ.
- Serve the Thai chicken thigh curry over jasmine rice, garnished with fresh cilantro, lime wedges, green onions and toasted sesame seeds.
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