Craving restaurant-quality Thai food without the effort? This slow cooker Thai chicken curry is a stress-free dish that brings bold, creamy flavors to your table.
Inspired by the flavors of chicken satay, this recipe combines tender chicken thighs with a rich peanut-coconut curry sauce that simmers away in your slow cooker.
Serve it over rice, noodles, or even cauliflower rice for a complete and satisfying meal.
Why You’ll Love This Recipe
- Effortless cooking – Just set the slow cooker and let it do the work while you go about your day.
- Restaurant-quality taste at home – Creamy coconut milk, peanut butter, and red curry paste deliver authentic Thai flavors.
- Family-friendly favorite – Both kids and adults will enjoy this mildly spiced, comforting dish.
- Versatile serving options – Pairs perfectly with rice, noodles, or lighter alternatives like riced cauliflower.
- Diet-friendly – Naturally dairy-free, and gluten-free if you use tamari instead of soy sauce.
Ingredients
- 6–8 boneless, skinless chicken thighs
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons oil (for sautéing, optional)
- 1 can (13.5 oz) coconut cream
- 1/3 cup peanut butter
- 2 tablespoons light brown sugar
- 3 tablespoons red curry paste
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 3 garlic cloves, minced
- 3 tablespoons lime juice (divided)
- 1 teaspoon ground cumin
- Fresh cilantro (for garnish)
- Red chilies (for garnish, optional)
Step-by-Step Instructions
Step 1: Prep the Chicken
Season chicken thighs with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear the chicken thighs for about 6–7 minutes per side until browned. (Optional: you can skip browning and place raw chicken directly into the slow cooker, just add an extra 30 minutes of cook time.)
Step 2: Make the Sauce
In the slow cooker, whisk together coconut cream, peanut butter, brown sugar, red curry paste, soy sauce, garlic, 2 tablespoons lime juice, and cumin until smooth.
Step 3: Slow Cook
Add the browned chicken thighs into the sauce mixture, making sure they’re coated well. Cover and cook on high for 2–2.5 hours or low for 6–8 hours until chicken is tender.
Step 4: Finish & Serve
Stir in the remaining 1 tablespoon lime juice. Garnish with fresh cilantro and red chilies. Serve hot over rice, noodles, or riced cauliflower.
Recipe Notes & Variations
- Skip the browning step if you’re short on time—just add 30 minutes extra cook time.
- Add veggies like bell peppers, carrots, or snap peas for extra color and nutrition.
- Control the spice – use less curry paste for a milder version or add extra for more heat.
- Protein swaps – substitute chicken with tofu, shrimp, or pork for a different twist.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of coconut milk if the sauce thickens too much.
Serving Suggestions
This curry is best served with fluffy jasmine rice, rice noodles, or cauliflower rice for a lighter option. Pair with a side of quick-pickled cucumbers or a fresh Thai salad for balance.