Best 2 Slow Cookercrock Pot Thai Red Curry Chicken Recipes

Indulge in the vibrant flavors of Thailand with our delectable Slow Cooker Crock Pot Thai Red Curry Chicken recipe. This authentic dish tantalizes your taste buds with a harmonious blend of fragrant spices, creamy coconut milk, and tender chicken. Experience the perfect balance of sweet, sour, and savory notes in every bite, as the chicken simmers in a rich and aromatic red curry sauce.

In addition to the classic Thai Red Curry Chicken, this comprehensive article presents a collection of enticing Thai curry recipes that will transport you to the bustling streets of Bangkok. Embark on a culinary journey with our flavorful Thai Green Curry with Chicken, where succulent chicken meets a symphony of fresh green herbs and zesty lime. Craving a vegetarian delight? Our Thai Yellow Curry with Vegetables offers a delightful symphony of textures and colors, featuring an array of crisp vegetables enveloped in a creamy yellow curry sauce.

For those who relish seafood, our Thai Red Curry with Shrimp or Prawns presents a delightful twist on the classic dish, where succulent shrimp or prawns take center stage. And if you prefer a milder curry experience, our Thai Massaman Curry with Chicken or Beef offers a captivating blend of sweet and savory flavors, complemented by tender chicken or beef.

Each recipe in this article is carefully crafted to provide a unique and authentic Thai curry experience, using fresh ingredients and traditional cooking techniques. Whether you're a seasoned Thai food enthusiast or a curious culinary explorer, these recipes will guide you in creating restaurant-quality Thai curries in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN

Slow Cooker/Crock Pot Thai Red Curry Chicken image

Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements

Provided by Sonya01

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons vegetable oil
1 kg chicken thigh fillet, trimmed, cut in half crossways
114 g Thai red curry paste (see note)
1 cup continental real chicken stock
150 g fresh shiitake mushrooms, stems trimmed, halved
230 g sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140 ml coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve

Steps:

Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
Stir in basil. Spoon curry over rice. Serve.

SLOW COOKER/CROCK POT THAI CHICKEN CURRY

Slow Cooker/Crock Pot Thai Chicken Curry image

Make and share this Slow Cooker/Crock Pot Thai Chicken Curry recipe from Food.com.

Provided by Stacey Dee

Categories Curries

Time 5h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

4 ounces red curry paste (thai kitchen brand)
2 cups water
2 teaspoons chicken bouillon (better than bouillon brand)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 lbs chicken breasts (cut thinly, into pieces)
1 red bell pepper
1 small onion (cut thin)
1 tablespoon fresh ginger paste
1 tablespoon lime juice
2 (400 ml) cans coconut milk (Chaokoh brand)
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon sriracha sauce (optional)
6 leaves Thai basil
4 ounces bamboo shoots
15 ounces baby corn
2 cups fresh green beans or 2 cups other vegetables

Steps:

Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
stir well, ensuring chicken bouillon and sugar is dispersed.
cook on high for 3 hours or until chicken is thoroughly cooked.
add fresh vegetables and cook for an additional hour or until vegetables are done.
add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
heat until desired temperature or eat immediately.
serve with white rice or coconut rice.

Nutrition Facts : Calories 577.1, Fat 40.6, SaturatedFat 28.8, Cholesterol 72.6, Sodium 575.4, Carbohydrate 29.4, Fiber 3.7, Sugar 10.9, Protein 30.6

Tips:

Use chicken thighs instead of chicken breasts. Thighs are a more flavorful and forgiving cut of meat, and they won't dry out as easily in the slow cooker.
Don't overcook the chicken. Chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
Use a good quality curry paste. The curry paste is the base of the dish, so it's important to use a good one. Look for a paste that is made with fresh, flavorful ingredients and that has a good balance of heat and flavor.
Add vegetables to the slow cooker. Vegetables add flavor, color, and nutrients to the dish. Good choices include bell peppers, carrots, onions, and potatoes.
Serve the curry with rice or noodles. Curry is traditionally served with rice, but it can also be served with noodles or other grains.

Conclusion:

This slow cooker Thai red curry chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With a few simple ingredients and a slow cooker, you can have a delicious and satisfying meal that the whole family will enjoy.