Description
A hearty and flavorful Crockpot Thai Chicken Curry that combines tender chicken thighs, sweet kabocha squash, and nutritious kale simmered in a rich, creamy coconut milk and Thai red curry paste sauce. This convenient slow cooker recipe delivers authentic Southeast Asian flavors with minimal prep, perfect for a comforting weeknight dinner.
Ingredients
Scale
Curry Ingredients
- 1-2 cups chicken stock
- 2-4 tablespoons Thai red curry paste
- 1 tablespoon soy sauce (gluten-free, if needed)
- 1 tablespoon coconut sugar (or substitute maple syrup or brown sugar)
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large kabocha squash, cut into 1-inch cubes (or 1 small butternut squash)
- 1 medium yellow onion, chopped
- 1-2 chili peppers (optional, for extra heat)
Finishing Ingredients
- 14 ounce can coconut milk
- 1 large bunch of kale, torn into small pieces
- Optional toppings: cilantro, chili peppers, and lime wedges for serving
Instructions
- Prepare the Curry: Place all the curry ingredients except the coconut milk and kale—this includes chicken stock, Thai red curry paste, soy sauce, coconut sugar, minced ginger, fish sauce, garlic, chicken thighs, kabocha squash, onion, and chili peppers—into the crockpot. Stir everything well to combine the flavors evenly.
- Cook: Set the crockpot to high and cook the curry mixture for 4 hours. This slow cooking allows the chicken to become tender and the squash to soften, while the spices infuse deeply into the dish.
- Finish the Dish: After 4 hours, stir in the can of coconut milk and the torn kale pieces. Let the dish sit in the crockpot for a few minutes to wilt the kale gently and blend the creamy coconut flavor throughout the curry.
- Prepare Sides: While the curry finishes, prepare your preferred side such as steamed rice, cauliflower rice, or quinoa to serve alongside the curry.
- Serve: Ladle the curry into bowls, topping each serving with fresh cilantro leaves, additional chopped chili peppers for heat if desired, and lime wedges to squeeze over for brightness and acidity.
Notes
- You can adjust the amount of Thai red curry paste and chili peppers to control the heat level according to your taste.
- Substitute chicken thighs with chicken breasts if preferred, but thighs remain tender and juicy after slow cooking.
- Kabocha squash can be replaced with butternut squash for a similar texture and sweetness.
- For a gluten-free version, ensure you use gluten-free soy sauce and fish sauce.
- This curry tastes even better the next day as flavors continue to meld.
