Description
This Crockpot Thai Chicken Curry is a flavorful and easy-to-make slow cooker dish featuring tender chicken thighs simmered with kabocha squash, vibrant Thai red curry paste, and creamy coconut milk. Perfect for a comforting weeknight meal, it combines fragrant spices and fresh ingredients for an authentic Thai taste with minimal hands-on time.
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: Place all ingredients except the coconut milk and kale into your crockpot. This includes the chicken stock, Thai red curry paste, soy sauce, coconut sugar, minced ginger, fish sauce, minced garlic, chicken thighs, kabocha squash, chopped onion, and optional chili peppers. Stir everything together thoroughly to combine all the flavors.
- Slow Cook the Curry: Set the crockpot to high heat and cook the mixture for 4 hours. This slow cooking process allows the chicken and vegetables to absorb the rich curry flavors while becoming tender and juicy.
- Add Coconut Milk and Kale: After the initial cooking, open the crockpot and pour in the canned coconut milk. Add the torn kale on top and stir gently to incorporate them into the curry. The residual heat will wilt the kale and enrich the curry with creamy coconut flavors.
- Prepare Side Dishes: While the kale is softening, cook your choice of rice, cauliflower rice, or quinoa as an accompaniment to the curry. These grains will soak up the delicious sauce.
- Serve and Garnish: Spoon the curry into bowls with your cooked grain of choice. Garnish with fresh cilantro, additional chili peppers for heat, and a squeeze of lime to brighten the dish before serving.
Notes
- Adjust the amount of Thai red curry paste according to your spice preference; 2 tablespoons for mild, up to 4 for spicy.
- Kabocha squash can be substituted with butternut squash or sweet potato if unavailable.
- For a gluten-free dish, ensure to use gluten-free soy sauce.
- Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 2 months.
- This recipe can be made in advance by preparing ingredients the night before and cooking in the crockpot the following day.
