Name: Slow Cooker Thai-Inspired Red Curry Recipe
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Thai
Ingredients: 1 can (14-oz) full fat coconut milk, do not use lite; 1 ½ cup chicken or vegetable broth; 1 Tbsp honey or sugar; ¼ tsp dried ginger; 3 Tbsp Thai red curry paste (recommend Maesri brand for best flavor); 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; 1-2 medium bell peppers, sliced into ¼-inch strips; 1 broccoli crown, cut into small florets; ½ Tbsp freshly squeezed lime juice, adjust to taste; ½ Tbsp soy sauce, adjust to taste; Cooked white rice, preferably basmati; Lime wedge; Cilantro, optional

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If you’re craving a comforting, flavorful meal that feels like a warm hug from the inside, you’re going to love this Slow Cooker Thai-Inspired Red Curry Recipe. It’s the perfect blend of creamy coconut milk, spicy red curry paste, and fresh vegetables all slow-cooked to tender perfection. The result is an effortlessly delicious dish with layers of authentic Thai flavors that simmer gently in your slow cooker, filling your kitchen with an irresistible aroma and your plate with vibrant colors and textures that will truly satisfy.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface. There are two raw chicken pieces placed inside a white bowl on the left side. Above the bowl is a clear glass with light yellow broth. To the right, two large pieces of bright orange sweet potato rest on a white plate with a gray pattern, placed on a wooden board. Below that, a whole red bell pepper and a halved red bell pepper are positioned on the board next to some fresh green cilantro. A spoon with dark reddish-brown curry paste sits near the peppers. Small piles of dried ginger powder and a lime cut in half are on the board’s lower right. Nearby are a bowl of white coconut milk, a small container with dark soy sauce, two peeled garlic cloves, a small dish of golden honey with a wooden dipper, and two green broccoli florets at the bottom. The spoon and items are carefully set to show all ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing this Slow Cooker Thai-Inspired Red Curry Recipe. Each component plays a crucial role: from the creamy coconut milk that gives it richness, to the red curry paste that brings that punch of heat and character. Simple, fresh, and easy-to-find, these ingredients come together to create a balanced and delicious meal.

1 can (14-oz) full fat coconut milk: Essential for creamy texture and authentic flavor—avoid lite versions to keep richness.
1 ½ cup chicken or vegetable broth: Adds depth and helps meld the flavors during slow cooking.
1 Tbsp honey or sugar: Balances the heat of the curry paste with a touch of sweetness.
¼ tsp dried ginger: Adds a subtle warm spice note that complements the curry.
3 Tbsp Thai red curry paste: Use a flavorful brand like Maesri for intense, authentic spice—adjust according to your heat tolerance.
1 lb skinless and boneless chicken breast, cut into 1-inch cubes: Tender protein that absorbs all the wonderful curry flavors.
1 medium sweet potato, peeled and cut into ¾-inch cubes: Brings a slightly sweet, hearty texture to the curry.
3 cloves garlic, minced: Infuses a savory, aromatic depth to the dish.
1-2 medium bell peppers, sliced into ¼-inch strips: Adds vibrant color and a mild crunch.
1 broccoli crown, cut into small florets: Gives a fresh green crunch and nutritional boost.
½ Tbsp freshly squeezed lime juice: Brightens the flavors and adds a zesty lift at the end.
½ Tbsp soy sauce: Provides umami depth and a touch of salty balance.
Cooked white rice, preferably basmati: Perfect for soaking up all the delicious curry sauce.
Lime wedge: For an extra fresh squeeze on the plate as you serve.
Cilantro (optional): Adds herbal freshness if you enjoy that classic Thai garnish.

How to Make Slow Cooker Thai-Inspired Red Curry Recipe

Step 1: Combine Your Base Ingredients

Start by pouring the coconut milk and chicken or vegetable broth into your slow cooker, then whisk in the honey, dried ginger, and Thai red curry paste until the mixture is smooth and evenly blended. This creates that creamy, spicy base that carries all the rich flavors throughout the cooking process.

Step 2: Add Chicken, Sweet Potato, and Garlic

Next, stir in your cubed chicken breast, sweet potato pieces, and minced garlic. These ingredients absorb the curry base beautifully. Cover the slow cooker and set it to cook on high for about three and a half hours. This slow, steady simmer tenderizes the chicken and sweet potato, allowing the flavors to meld deeply.

Step 3: Incorporate the Vegetables

Once your chicken and sweet potatoes are nearly tender, add the sliced bell peppers and broccoli florets. These vegetables only need around 45 to 60 minutes to become nice and tender without losing their vibrant crunch and color. This final cooking stretch keeps the curry fresh and full of texture.

Step 4: Finish with Bright Flavors

Right before serving, stir in freshly squeezed lime juice and soy sauce, adjusting amounts to your personal taste. These finishing touches bring brightness and balance to the curry, cutting through the richness with just the right zing and savory notes.

How to Serve Slow Cooker Thai-Inspired Red Curry Recipe

The image shows a white bowl filled with two main layers: on the right side, a layer of white rice with small green herb pieces mixed in, and on the left side, a colorful vegetable curry containing pieces of green broccoli, red bell peppers, and light brown cauliflower, all coated in an orange curry sauce. A wedge of lime rests on the rice near the vegetable curry, and a silver spoon is placed on the right edge of the bowl. The bowl is set on a white marbled surface with a beige cloth napkin partially visible under the bowl. Around the main bowl are other items: a smaller white bowl with honey and a wooden honey dipper, a chunk of lime, a small salt shaker, a small white plate with fresh green cilantro, and a second white bowl containing more of the same vegetable curry. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Slow Cooker Thai-Inspired Red Curry Recipe adds both flavor and visual appeal. A squeeze of fresh lime juice right on top enlivens the dish. Sprinkling with chopped cilantro gives an herbal freshness that complements the warmth of the curry, while thinly sliced red chili can add a pop of heat if you like it spicy.

Side Dishes

This curry shines best when served alongside fluffy cooked white rice, preferably basmati, which soaks up the luscious sauce beautifully. You can also serve it with jasmine rice or even a side of steamed jasmine rice noodles for a twist. Light, crisp cucumber salad on the side can provide a refreshing counterpoint to the rich curry.

Creative Ways to Present

For a stunning presentation, serve the curry in shallow, wide bowls to showcase its vibrant colors and textures. Garnish with lime wedges and fresh herbs on the side for a personal touch. Use little bamboo steamers or banana leaves for an authentic Thai-inspired touch if you’re hosting a dinner party. The combination of colorful veggies and creamy sauce makes a feast for both the eyes and the palate.

Make Ahead and Storage

Storing Leftovers

Store any leftover Slow Cooker Thai-Inspired Red Curry Recipe in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making leftovers even more delicious the next day!

Freezing

This curry freezes exceptionally well. Portion it out into freezer-safe containers and freeze for up to three months. When reheated, it retains its flavor beautifully—just give it a good stir and add a splash of water or broth to loosen it up if needed.

Reheating

To reheat your curry, warm it gently on the stovetop over medium-low heat or in the microwave until bubbly. Be sure to stir occasionally and add a little water or broth if the curry seems too thick. Finish with a squeeze of fresh lime juice after reheating for that fresh, vibrant finish.

FAQs

Can I use other proteins besides chicken in the Slow Cooker Thai-Inspired Red Curry Recipe?

Absolutely! You can swap chicken for shrimp, tofu, or even beef. Just adjust the cooking time accordingly—shrimp and tofu take less time, while beef may need longer to become tender.

What if I don’t have Thai red curry paste on hand?

If you can’t find Thai red curry paste, you can use store-bought curry powder mixed with a pinch of chili flakes, garlic, and ginger as a substitute. However, the red curry paste really gives this recipe its authentic depth and spice.

Can I make this recipe vegetarian or vegan?

Yes! Use vegetable broth and substitute chicken with tofu or chickpeas. Make sure your curry paste doesn’t contain shrimp paste, which is common in some brands. This makes a delicious plant-based version full of flavor.

Is it okay to use lite coconut milk to reduce calories?

For best richness and flavor, full fat coconut milk is recommended. Lite versions can result in a thinner sauce that lacks the creamy texture that defines this curry.

How spicy is the Slow Cooker Thai-Inspired Red Curry Recipe?

The heat level depends on the curry paste you use. The Maesri brand is quite flavorful and intense but adjust the amount to suit your spice preference—start with less if you’re sensitive to spice, and add more later if you like it hotter.

Final Thoughts

This Slow Cooker Thai-Inspired Red Curry Recipe is a true keeper for anyone who loves bold, comforting flavors with zero fuss. It’s the kind of dish that feels special enough to serve to guests yet easy enough for a busy weeknight. Once you experience how all those flavors gently meld together in the slow cooker, it will quickly become one of your favorite go-to meals. Give it a try—you might just find your new comfort food obsession!

Slow Cooker Thai-Inspired Red Curry Recipe

Ingredients You’ll Need