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Thai Red Curry Chicken

This Crockpot adaption rivals any take out restaurant.
Prep Time 20 mins
Cook Time 2 hrs
Servings 6


  • 1 pound chicken breasts sliced into 1/4" slices then 2" pieces
  • 1/2 large onion chopped
  • 2 tbsp red curry paste
  • 1 red bell pepper thinly sliced
  • 1 orange bell pepper thinly slices
  • 1-1/2 cups kale chopped **the original recipe calls for zucchini but I really like the kale. It just gives a little more crunch to the dish**
  • 2 tsp ginger freshly grated
  • 4 garlic gloves minced
  • 1 can coconut milk
  • 1 tbsp cornstarch
  • 1 tbsp Thai sweet chili sauce
  • 2 tbsp soy sauce *this can be gluten free by using Braggs soy seasoning or a coconut aminos*
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 tsp dry basil
  • 1/2 tsp sea salt


  • Chop all vegetables and chicken as per the directions above and put into the slow cooker. Add the coconut milk and all the seasonings to the slow cooker. Mix well. Cook on high for approximately 2 hours or on low for 5 hours.
    Ladle over rice, or quinoa and enjoy. You can garnish with cilantro, lime juice or some sriracha for added spiciness.