Description
This Slow Cooker Thai-Inspired Red Curry is a rich and flavorful dish combining tender chicken, sweet potatoes, and fresh vegetables simmered in a creamy coconut milk and red curry paste sauce. Perfect for a hands-off meal, it delivers authentic Thai taste with minimal effort, ideal for busy weeknights or cozy dinners served over fragrant basmati rice.
Ingredients
Main 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
To Serve
- Cooked white rice, preferably basmati
- Lime wedge
- Cilantro, optional
Instructions
- Combine base ingredients: To your slow cooker, add coconut milk, chicken or vegetable broth, honey, dried ginger, and Thai red curry paste. Whisk thoroughly until the mixture is smooth and the curry paste is fully incorporated.
- Add primary ingredients and cook: Stir in the cubed chicken, peeled and cubed sweet potato, and minced garlic. Cover the slow cooker and set it to cook on high for 3 and a half hours, allowing the chicken and sweet potatoes to tenderize and absorb the curry flavors.
- Add vegetables and continue cooking: After initial cooking, stir in the sliced bell peppers and broccoli florets. Cover again and cook for an additional 45 to 60 minutes or until the vegetables are tender when pierced with a fork.
- Finish and season: Just before serving, stir in the freshly squeezed lime juice and soy sauce. Adjust the seasoning according to your taste preferences for brightness and saltiness.
- Serve: Ladle the curry over a bed of cooked basmati rice. Garnish with a wedge of lime and optional cilantro for added freshness, then enjoy your slow-cooked Thai-inspired meal!
Notes
- Use full-fat coconut milk for the richest, creamiest texture; light versions won’t provide the same mouthfeel or flavor.
- Choose Maesri brand red curry paste if possible for an authentic and intense flavor; grocery store brands may require adjusting the quantity.
- Adjust the amount of lime juice and soy sauce at the end based on personal taste preferences.
- If you prefer vegetables with more crunch, add bell peppers and broccoli in the last 30 minutes instead of 45-60 minutes.
- This dish pairs best with fragrant basmati or jasmine rice for a traditional Thai pairing.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to avoid overcooking the chicken.
