Description
This Slow Cooker Thai-Inspired Red Curry with Chicken is a rich and comforting dish that melds creamy coconut milk with vibrant red curry paste and tender chicken. Slow-cooked for hours, the sweet potatoes soften and partially break down, naturally thickening the sauce while adding a subtle sweetness. Enhanced with fresh bell peppers, broccoli, and a squeeze of lime juice, this curry is perfect served over fluffy white rice for a satisfying and easy weeknight meal.
Ingredients
Curry Base
- 1 can (14-oz) full fat coconut milk (do not use lite)
- 1 ½ cups chicken or vegetable broth
- 1 Tbsp honey or sugar
- ¼ tsp dried ginger
- 3 Tbsp Thai red curry paste
Protein & Vegetables
- 1 lb skinless and boneless chicken breast, cut into 1-inch cubes
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 3 cloves garlic, minced
- 2 medium bell peppers, sliced into ¼-inch strips
- 1 broccoli crown, cut into small florets
Finishing Touches
- ½ Tbsp freshly squeezed lime juice (adjust to taste)
- ½ Tbsp soy sauce (adjust to taste)
- Cooked white rice (such as basmati), for serving
- Lime wedge, for serving
- Cilantro (optional), for garnish
Instructions
- Prepare the curry base: In your slow cooker, combine the full fat coconut milk, chicken or vegetable broth, honey, dried ginger, and Thai red curry paste. Whisk the mixture thoroughly until it becomes smooth and well blended.
- Add chicken and sweet potatoes: Stir in the cubed chicken breast, peeled and cubed sweet potatoes, and minced garlic. Cover the slow cooker and cook on high for 3 ½ hours, allowing the sweet potatoes to become very soft and partially break down, which helps thicken and sweeten the curry broth.
- Add remaining vegetables and finish cooking: Stir in the sliced bell peppers and broccoli florets. Cover again and continue cooking for another 45 to 60 minutes until the vegetables are fork tender. Before serving, stir in the freshly squeezed lime juice and soy sauce, adjusting the amounts to your preferred taste.
- Serve and garnish: Spoon the curry over cooked white rice. Garnish with a wedge of lime and optional cilantro if desired. Enjoy this comforting, flavorful Thai-inspired red curry hot from the slow cooker.
Notes
- Do not use lite coconut milk as full fat is needed for rich, creamy texture.
- For a vegetarian or vegan version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
- Adjust the curry paste amount according to your heat preference.
- If you like a thicker curry, remove the lid for the last 15 minutes of cooking to let some liquid evaporate.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely.
