By: Jill Mills Posted: Jun 20, 2026

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Ingredients like chicken, sweet potatoes, coconut milk, curry paste, and peanut butter are slow-cooked for hours to make this irresistibly flavorful Thai Red Curry Chicken. It’s the perfect recipe when you’re craving Thai but short on time!

Overhead view of a bowl of Thai red curry chicken

We don’t eat Thai a ton but there are a few dishes we’ve come to love that I’ve started recreating at home. Our favorites are Thai drunken noodles, chicken pad Thai, and this red curry chicken.

I love the mild warmth of Thai red curry chicken alongside the rich coconut milk and creamy peanut butter. All of the flavors just work so well together! I tried to keep this recipe as authentic as possible, while also making it accessible and easy enough for the average cook to make. One of the changes I made was preparing it in the crockpot. It keeps the prep super quick and simple while maintaining all the great flavors. Just serve over rice and dinner is ready to enjoy!

Why This Thai Red Curry Chicken Recipe Is So Good

Set it & forget it. This crockpot Thai red curry chicken is a true “dump & go” crockpot recipe. Just add everything to the slow cooker and come back a few hours later to everything ready to enjoy. It’s so good!
Lots of yummy Thai flavor. Ingredients like coconut milk, Thai red curry paste, peanut butter, fish sauce, and Thai basil keep the flavor of this recipe pretty close to authentic Thai red curry, while staying easy and accessible to make.
Made in the crockpot. Many Thai red curry chicken recipes are a bit more hands-on than this one. I personally love the ease of cooking the dish in the crockpot, which also allows the flavors to infuse the chicken even more than usual. Perfect for busy weekdays!

Overhead view of ingredients needed to make crockpot Thai red curry chicken

Key Ingredients

This crockpot recipe uses easy-to-find ingredients to make an incredibly flavorful dish. Be sure to check out the recipe card at the end of the post for the exact measurements.

Chicken – I like to use boneless, skinless chicken breasts, though chicken thighs work great too. You can use bone-in chicken if you like. Keep in mind you may need to increase the cook time by an hour. Cook until chicken is no longer pink and is tender.
Sweet potato – The sweet potato adds bulk to the curry and a bit of sweet flavor.
Aromatics – Garlic, onion, and ginger add earthy flavor to the dish.
Coconut milk – Instead of coconut milk, you can use heavy cream added at the end of cooking. Coconut milk makes it much more flavorful though and gives it the classic Thai curry taste.
Chicken broth – I like to use low-sodium to control the saltiness.
Thai red curry paste – This gives it the classic curry flavor. Use more or less curry paste based on your desired spice level.
Peanut butter – Use creamy peanut butter for the best results. Natural peanut butter is fine but be sure to mix it well so the oil isn’t separated.
Fish sauce – Soy sauce can be used in place of fish sauce. Or you can choose to use a little more salt to help balance the dish.
Brown sugar – A tiny amount of brown sugar helps balance the heat of the dish.
Spices – Ground coriander and red pepper flakes.
Red bell pepper – Adds more flavor and color to the dish.
Basil – Thai basil is definitely the best option if you can find it.
Lime – Fresh lime juice adds a pop of acidity to brighten the curry before serving.

How To Make Thai Red Curry Chicken in the Crockpot

This may be one of the easiest Thai dishes to make, as the crockpot does all of the work. The printable instructions can be found in the recipe card below.

Overhead view of chicken, sweet potatoes, and aromatics in the crockpot

Broth, peanut butter, and coconut milk poured over the mixture

Add ingredients. Place the chicken, sweet potatoes, and aromatics in the bottom of the crockpot.
Add the liquid. Combine the other ingredients (except the bell peppers) in a bowl until well combined. Pour over the chicken. Stir to combine.
Slow cook. Cover and cook on low for 4-5 hours or on high for 2-3 hours. The chicken and potatoes should both be tender and the chicken fully cooked. Stir in the bell peppers halfway through.
Enjoy. Garnish with basil leaves and lime juice before serving. Enjoy over rice.

Overhead view of Thai red curry chicken in the crockpot

Recipe Tips & Variations

Here are some helpful tips for making this crockpot Thai red curry chicken, as well as some ways to customize the recipe.

Slice, shred, or cube the chicken. You can choose to cook whole chicken breasts or boneless skinless chicken thighs. Slice, shred, or cube it once cooked then stir it back into the sauce.
Make sure the chicken is fully cooked. Whole chicken breasts and thighs may take longer to cook and bone-in chicken can take up to an hour longer. Use an internal thermometer to confirm that the chicken has reached 165F.
Adjust the peanut flavor. If you like a richer peanut butter flavor, you can use a little more. If you don’t want peanut butter in it then the recipe can be made without it.
Try more veggies. You can use whatever veggies you like in this dish! Pumpkin, butternut squash, or carrots are great alternatives to the sweet potato. You can use any color of bell pepper. Mushrooms, bamboo shoots, snow peas, zucchini, cauliflower, or broccoli are some great extras.
Make it extra creamy. For an extra creamy dish, you can choose to use 2 cans of coconut milk and remove the chicken broth from the recipe.

A spoon in a bowl of Thai red curry chicken

Serving Suggestions

Thai red curry chicken is typically served over rice to soak up all the great flavors. I like to garnish my bowls of curry with some fresh cilantro, lime wedges, unsalted peanuts, and sliced peppers or red pepper flakes.

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