Thai Chicken Curry with Coconut Milk
Trust me, this is the BEST slow cooker (crock pot) curry recipe out there!
A deliciously sweet, medium-heat curry, that you will want to keep on eating. It's SO easy to make and packed full of flavour.
Did you know, Thai red curry is milder than Thai green curry?
But you can control the heat by adding more or less chillies to your sauce.😉
There's nothing quite like a bowl of Thai red chicken curry. I love the sweet, hot, and sour taste.
Serve with fragrant Jasmine rice and toasted coconut sprinkled over.
Jasmin rice is slightly sticky and soaks up the red sauce - delicious!
Can you use coconut milk in a slow cooker?
Yes, you can and we do in this recipe. But you should only cook on Medium or LOW setting otherwise the coconut milk will curdle.
For the same reason, coconut milk isn't suitable for pressure cookers like the Instant Pot.
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 or crock pot
I love my Morphy Richards Easy Time Slow Cooker, it's so handy and always produces tender chicken (or meat).
I love that it has a medium setting and it also has an automatic heat setting as well as an auto keep warm setting.
When vegetables and meat are cooked in a slow cooker, it produces far more liquid than when 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.
Thai curry needs a lot of sauce because Jasmine rice is sticky and will soak up the sauce perfectly. 😋
Fish sauce (nam pla)
Don't be tempted to leave this out as it's a vital ingredient and your Thai curry will not be the same without it.
You only need a tiny amount but it is vital!
Ingredients
- vegetable oil
- skinless chicken fillets
- eschalion shallots (banana shallots)
- fresh ginger
- red medium-heat chillies
- Thai red curry paste
- a can of bamboo shoots
- full-fat coconut milk
- palm sugar (or light muscovado)
- dark soy sauce
- white pepper
- red bell pepper - added to the dish later on in the cooking
- toasted unsweetened desiccated coconut
- fresh lime juice
- coriander
Main Thai sauce ingredients
How to make it
Heat a little vegetable oil in a large frying pan. Add the shallots and ginger.
Cook over a low heat whilst stirring for about 5 minutes to soften the shallots.
Add the Thai red curry paste and chillies, and cook for a further minute to cook the paste.
Put a little more oil into the pan, add the chicken and cook for just a couple of minutes, stirring to seal the chicken.
Then add the bamboo shoots, palm sugar, soy sauce, white pepper and the fish sauce.
Transfer to your slow cooker and add the coconut milk, ensuring the liquid covers the chicken.
Cook on Medium for 5 hours or Low for 6-7 hours - don't select high because the coconut milk will curdle.
Fear not, the colour will darken during cooking!
Meanwhile, toast the coconut in a dry frying pan, stirring until golden. Remove and set aside for serving.
30 minutes before the end of cooking, add the sliced red pepper.
Squeeze in the lime juice and check the seasoning once more, you still have time to add more fish sauce or palm sugar.
Sprinkle over the toasted coconut and chopped coriander and serve with the rice.
Another delicious curry you might is my Slow Cooker Chicken Curry Recipe.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Slow Cooker Thai Red Curry
Ingredients
- vegetable oil
- 3 large skinless chicken fillets - cut into bite-sized pieces
- 3 x eschalion shallots (banana shallots) - peeled and finely chopped
- fresh ginger - peeled and very finely chopped to make 2 teaspoons
- 2 x red medium-heat chillies - deseeded and finely chopped
- 4 heaped tablespoons of Thai red curry paste
- 225g (125g drained weight) can of bamboo shoots - drained well
- 400g can full-fat coconut milk (reduced fat will produce a thin sauce)
- 2 heaped teaspoons palm sugar (or light muscovado)
- 1 tablespoon dark soy sauce
- ½ teaspoon of white pepper
- ¾ teaspoon of fish sauce (nam pla) - you can always add more later on if you wish
- 1 x red bell pepper - sliced ) set aside to add to the dish later on in the cooking
- a small handful of toasted unsweetened desiccated coconut
- 1 lime - juice only or more to taste
- Jasmine rice - enough for 2 cooked in boiling salted water as per packet instructions
- a small handful of toasted unsweetened desiccated coconut
- fresh coriander - chopped
Instructions
- Heat a splash of vegetable oil in a large frying pan. Add the shallots and ginger. Cook over low heat, stirring for about 5 minutes to soften the shallots.
- Add the Thai red curry paste and chillies, and cook for a further minute to cook the paste.
- Put a little more oil into the pan, add the chicken and cook for just a couple of minutes, stirring to seal the chicken then add the bamboo shoots, palm sugar, soy sauce, white pepper and fish sauce.
- Transfer to your slow cooker and add the coconut milk, ensuring the liquid covers the chicken.
- Cook on Medium for 5 hours or Low for 6-7 hours - don't select high because the coconut milk will curdle.
- Meanwhile, toast the coconut in a dry frying pan, stirring until golden. Remove and set aside for serving.
- 1 hour before the end of cooking, add the sliced red pepper. You can add it at the beginning, but the skin tends to peel off and it doesn't look as good!
- Squeeze in the lime juice. Taste and check the seasoning. You still have time to add more lime juice, fish sauce or palm sugar to taste.
- Sprinkle over the toasted coconut and chopped coriander and serve with the rice.
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Jan