Description
This Crockpot Thai Chicken Curry is a flavorful and easy-to-make slow-cooker recipe featuring tender chicken thighs simmered in a rich Thai red curry sauce with kabocha squash, kale, and creamy coconut milk. Perfect for a comforting weeknight dinner, this curry balances the spicy, sweet, and savory elements traditional to Thai cuisine and pairs wonderfully with rice or quinoa.
Ingredients
Scale
Curry Base
- 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 Garnishes
- Cilantro
- Chili peppers
- Lime wedges
Instructions
- Prepare the Curry Base: Add all curry ingredients except for the coconut milk and kale into the crockpot. This includes the chicken stock, Thai red curry paste, soy sauce, coconut sugar, minced ginger, fish sauce, garlic, chicken thighs, kabocha squash, chopped onion, and optional chili peppers. Stir everything well to combine the flavors evenly.
- Slow Cook: Set the crockpot to high heat and cook the mixture for 4 hours. This long, slow simmer allows the chicken to become tender and the flavors to meld deeply.
- Add Coconut Milk and Kale: After 4 hours, stir in the coconut milk and torn kale pieces. The residual heat will gently wilt the kale and enrich the curry with creamy coconut flavor without overcooking these delicate ingredients.
- Prepare Sides: While the curry finishes settling with the coconut milk and kale, prepare your choice of rice, cauliflower rice, or quinoa to serve as an accompaniment to the curry.
- Serve and Garnish: Ladle the curry over your prepared grain or rice base. Top with fresh cilantro, additional chopped chili peppers, and a squeeze of lime for extra brightness and heat if desired.
Notes
- Adjust the number of chili peppers to control the heat level of your curry.
- Kabocha squash can be substituted with butternut squash or pumpkin for a similar texture and flavor.
- Use gluten-free soy sauce if gluten sensitivity is a concern.
- For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable stock instead of chicken stock.
- The curry paste varies in spice levels by brand; start with less if unsure and adjust to taste.
- Leftovers keep well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
