Crock Pot Thursday: Red Thai Chicken Curry
Prep time: 20 mins
Total time: 5 hours 20 mins
  • 2 14 oz. cans of full fat coconut milk
  • 2 Tbsp fish sauce
  • 2 Tbsp Thai red curry paste (add more if you like it hot)
  • 2 Tbsp honey
  • 1 tsp salt
  • 3 garlic cloves, minced
  • 1 Tbsp fresh ginger, minced
  • 1 lb boneless, skinless chicken breasts or thighs, cut into one inch pieces
  • 1 large red bell pepper, sliced
  • 1 medium onion, sliced
  • 1 18 oz. can bamboo shoots
  • fresh basil leaves
  1. Add coconut milk, fish sauce, curry paste, honey, salt, garlic, and ginger to slow cooker. Mix well.
  2. Put chicken, bell pepper, onion, and bamboo shoots into the curry mixture, and stir to coat.
  3. Cover and cook on low for 4-6 hours.
  4. Add basil at the end of cook time, and serve over rice.

I really enjoyed this very easy red curry chicken. I used 3 tablespoons of the red curry paste, and added some salt and garlic. It was easy to fine tune for any palate. I would make this again any time!


Once again I am amazed by the versatility the crock offers! This was great! The layers of flavor and ease of this crock make it a winner! I started with one heaping tablespoon to keep it kid friendly and then added a few more teaspoons to my bowl to kick up the heat!


We thought this needed more spice, so my husband and I each about a teaspoon of curry paste to our individual servings. I also substituted Worchestershire sauce for the fish sauce. Other vegetables would be good in this recipe, too. Next time I'll toss in a cubed potato.
Recipe by Funny Is Family at