Thai Red Curry Chicken

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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!

Prep Time15

Cook Time4

Total Time4 15

Course: Main

Cuisine: Thai

Keyword: thai red curry chicken

Servings:

Calories: 574kcal

Author: Jill

Ingredients

1.5 pounds chicken breasts boneless skinless, (or thighs), cut into 1-inch pieces
1 medium sweet potato cut into 1-inch cubes
1 onion chopped
4 cloves garlic minced
1 Tablespoon fresh ginger grated or finely minced
14 ounces coconut milk full-fat
1 cup chicken broth
3-4 tablespoons Thai red curry paste
3 tablespoons creamy peanut butter
1 tablespoon fish sauce
2 teaspoons brown sugar or to taste
1 teaspoon ground coriander
½ teaspoon red pepper flakes or to taste
1 red bell pepper sliced
1 cup Thai basil or basil leaves
1 lime juiced
Fresh cilantro for serving (optional)

Instructions

Place chicken, sweet potatoes, onion, garlic, and ginger into the Crockpot.
In a bowl, combine the coconut milk, chicken broth, red curry paste, peanut butter, fish sauce, brown sugar, ground coriander, and red pepper flakes. Mix until well combined. Pour into the Crockpot and stir everything together.
Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken and potatoes are both tender. Stir in the bell peppers halfway through cooking time. You can add them in at the start if you want but they will be very soft. Note, if cooking whole chicken breasts (not cut into chunks), you may need to increase cooking time by 30 minutes to an hour.
Add the basil leaves and lime juice before serving. Serve over rice.

Notes

Store leftover Thai red curry chicken in the fridge for 3-4 days. Reheat on the stovetop.

Nutrition