Slow Cooker Crock Pot Thai Chicken Curry Recipes

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CROCKPOT THAI CHICKEN CURRY



Crockpot Thai Chicken Curry image

This Crockpot Thai Chicken Curry is healthy, tasty, & only takes one dish & five minutes to put together! 3 hours of cook time & you've got one yummy meal!

Provided by Jennifer Debth

Categories     Main

Time 3h5m

Number Of Ingredients 15

1 (14 oz) can full fat coconut milk (could also use lite)
1/4 cup peanut butter
2 tablespoons red curry paste
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons brown sugar
4 cloves garlic (minced or pressed)
1/2 cup chicken stock
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds boneless skinless raw chicken breasts
red bell peppers (sautéed - optional, but recommended*)
cilantro (for topping)
peanuts (for topping)
sliced green onions (for topping)

Steps:

  • Grease crockpot with cooking spray.
  • Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
  • Place chicken breasts on top.
  • Spoon sauce over the chicken, so it's fully submerged.
  • Cook in crockpot on LOW for 3 hours.
  • After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
  • Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.

Nutrition Facts : Calories 538 kcal, Carbohydrate 16 g, Protein 43 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 109 mg, Sodium 1040 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

THAI CHICKEN CURRY



Thai Chicken Curry image

This Thai Chicken Curry is made in the slow cooker to give it that slow simmered depth of flavor and you'll love every last bite of it! It cooks for hours in a deliciously seasoned coconuty broth along with fresh veggies, then it's and served with rice to make it a perfectly filling and satisfying meal.

Provided by Jaclyn

Categories     Main Course

Time 6h20m

Number Of Ingredients 20

1 (14 oz) can coconut milk
1/2 cup low-sodium chicken broth
3 Tbsp red curry paste, (such as Mae Ploy or Thai Kitchen)
1 tsp brown sugar
1/2 tsp ground coriander
1/2 tsp ground cumin
1 Tbsp peeled and minced ginger
2 tsp peeled and minced garlic
Salt
1 1/2 lbs boneless, skinless chicken breasts* ((3 large))
1 1/2 cups 1/2-inch thick diced carrots ((3 medium))
1/2 small yellow onion, (thinly sliced)
1 stalk lemongrass, (outer layer removed, cut into 4 pieces)
1 large red bell pepper, (cored and sliced into 2-inch strips)
2 Tbsp creamy peanut butter
1 Tbsp fresh lime juice
1 Tbsp fish sauce
1/4 cup chopped cilantro, (divided)
Cooked jasmine rice or brown rice, (for serving)
1/3 cup chopped unsalted peanuts, (for serving)

Steps:

  • In a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt (about 1/4 tsp).
  • Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking.
  • Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used.
  • Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
  • Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.

Nutrition Facts : Calories 458 kcal, Carbohydrate 15 g, Protein 36 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 87 mg, Sodium 517 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN



Slow Cooker/Crock Pot Thai Red Curry Chicken image

Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements

Provided by Sonya01

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
1 kg chicken thigh fillet, trimmed, cut in half crossways
114 g Thai red curry paste (see note)
1 cup continental real chicken stock
150 g fresh shiitake mushrooms, stems trimmed, halved
230 g sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140 ml coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve

Steps:

  • Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
  • Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
  • Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
  • Stir in basil. Spoon curry over rice. Serve.

SLOW COOKER/CROCK POT THAI CHICKEN CURRY



Slow Cooker/Crock Pot Thai Chicken Curry image

Make and share this Slow Cooker/Crock Pot Thai Chicken Curry recipe from Food.com.

Provided by Stacey Dee

Categories     Curries

Time 5h

Yield 6 serving(s)

Number Of Ingredients 17

4 ounces red curry paste (thai kitchen brand)
2 cups water
2 teaspoons chicken bouillon (better than bouillon brand)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 lbs chicken breasts (cut thinly, into pieces)
1 red bell pepper
1 small onion (cut thin)
1 tablespoon fresh ginger paste
1 tablespoon lime juice
2 (400 ml) cans coconut milk (Chaokoh brand)
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon sriracha sauce (optional)
6 leaves Thai basil
4 ounces bamboo shoots
15 ounces baby corn
2 cups fresh green beans or 2 cups other vegetables

Steps:

  • Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
  • stir well, ensuring chicken bouillon and sugar is dispersed.
  • cook on high for 3 hours or until chicken is thoroughly cooked.
  • add fresh vegetables and cook for an additional hour or until vegetables are done.
  • add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
  • heat until desired temperature or eat immediately.
  • serve with white rice or coconut rice.

Nutrition Facts : Calories 577.1, Fat 40.6, SaturatedFat 28.8, Cholesterol 72.6, Sodium 575.4, Carbohydrate 29.4, Fiber 3.7, Sugar 10.9, Protein 30.6

SLOW-COOKER CHICKEN CURRY



Slow-Cooker Chicken Curry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauce
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
  • Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
  • Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

SLOW COOKER THAI GREEN CHICKEN CURRY



Slow Cooker Thai Green Chicken Curry image

Thai green chicken curry made in the slow cooker. Super easy and versatile!

Provided by nonsensal

Categories     World Cuisine Recipes     Asian     Thai     Main Dishes     Curry

Time 4h25m

Yield 8

Number Of Ingredients 15

1 (14 ounce) can coconut milk
½ cup chicken broth
2 tablespoons peanut butter
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons Thai green curry paste
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, finely chopped
2 pounds skinless, boneless chicken breasts
1 onion, chopped
2 tablespoons cornstarch
2 tablespoons water
½ cup mixed vegetables, or to taste
1 green bell pepper, chopped

Steps:

  • Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
  • Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
  • Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 13.6 g, Cholesterol 58.8 mg, Fat 14.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 10.4 g, Sodium 433.5 mg, Sugar 5.8 g

SLOW COOK THAI CHICKEN



Slow Cook Thai Chicken image

Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.

Provided by DELTAQUEEN50

Categories     World Cuisine Recipes     Asian     Thai

Time 5h20m

Yield 6

Number Of Ingredients 16

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 large red bell pepper, seeded and sliced into strips
1 large onion, coarsely chopped
½ cup chicken broth
¼ cup soy sauce
1 tablespoon ground cumin
3 cloves garlic, minced
½ teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons cornstarch
⅔ cup creamy peanut butter
1 tablespoon soy sauce
¼ cup lime juice
3 green onion, chopped
¼ cup chopped fresh cilantro
½ cup chopped roasted peanuts

Steps:

  • Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
  • Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
  • Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 18.3 g, Cholesterol 61.2 mg, Fat 23.3 g, Fiber 4.3 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 1118.5 mg, Sugar 6 g

SLOW COOKER THAI CHICKEN CURRY



Slow cooker Thai chicken curry image

Don't slave over a hot stove - our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil

Provided by Elena Silcock

Categories     Dinner, Main course

Number Of Ingredients 10

3 tbsp Thai green curry paste
400ml coconut milk
800g skinless and boneless chicken thighs, halved
1 aubergine, chopped
2 fresh lemongrass stalks, sliced
thumbsized piece root ginger, sliced
6 lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
cooked rice and fresh Thai basil leaves

Steps:

  • Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
  • Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
  • Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
  • Serve with rice and Thai basil scattered over.

Nutrition Facts : Calories 473 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.6 milligram of sodium

SLOW-COOKER THAI GREEN CURRY RECIPE BY TASTY



Slow-Cooker Thai Green Curry Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, thai green curry paste, soy sauce, red bell pepper, green beans, red chili, coconut milk, salt, pepper, oil, rice

Provided by Jordan Ballantine

Categories     Dinner

Yield 5 servings

Number Of Ingredients 11

2 lb bone-in, skin-on chicken thighs
2 tablespoons thai green curry paste, add more depending on how spicy you like it
2 tablespoons soy sauce
3 cups red bell pepper, sliced
½ cup green beans, topped and tailed
1 red chili, chopped and deseeded
15 oz coconut milk, 1 can
salt, to taste
pepper, to taste
oil, for frying
rice

Steps:

  • Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
  • Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
  • Cook on high for 2.5 hours.
  • Stir in the peppers, green beans, chilli, and coconut milk.
  • Cook for a further 30 minutes.
  • Serve over rice.
  • Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 2 grams, Protein 38 grams, Sugar 5 grams

SLOW-COOKER THAI COCONUT CHICKEN SOUP



Slow-Cooker Thai Coconut Chicken Soup image

This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h

Yield 9

Number Of Ingredients 14

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
  • Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


KRAFT SLOW COOKER SMOTHERED CHICKEN - THERESCIPES.INFO
Crockpot Smothered Chicken Thighs {easy toss and go recipe} best www.twopinkpeonies.com. Crockpot or slow cooker Ingredients 6 to 8 boneless skinless chicken thighs 8 ounces fresh mushrooms sliced 1 large yellow onion sliced 2 cans cream of chicken about 10.5 ounces each 1 packet onion soup mix such as Lipton salt and pepper to taste Instructions Spray your …
From therecipes.info


CROCKPOT COCONUT THAI CURRY CHICKEN - THERESCIPES.INFO
Place the minced garlic, coconut milk, curry paste, garlic powder, salt, and chili powder into the slow cooker and whisk everything together until combined. Submerge the chicken breast in the sauce, making sure that both sides get coated. Cover the slow cooker and cook on low for 6-8 hours (recommended) high for 2-4 hours
From therecipes.info


SLOW COOKER THAI CHICKEN CURRY BY VJ COOKS - VIDEO
2018-06-14 Add onion, carrots, garlic, coconut milk, fish sauce, curry paste and ginger to the slow cooker, then stir to combine. Cut chicken thighs in half and place into the sauce. Set slow cooker to high for 4 hours or low for 8 hours. Stir once during cooking. 30 minutes before end time add lime and peas then let them cook through.
From vjcooks.com


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