Crockpot Thai Chicken Coconut Curry – The best slow cooker coconut chicken curry recipe made with a simple homemade Thai curry powder, chicken, and lots of veggies in a creamy coconut sauce.
Thai Chicken Coconut Curry is a light comforting meal that is perfect for any time of the year. I especially love making this curry during the colder fall and winter months! The warm aroma and flavors of the Thai curry powder are extremely delicious.
This curry is not only so delicious, but is easy to make because in your slow cooker! This recipe serves about 4 people. If you are cooking for a large crowd, simply double the recipe. This curry makes amazing leftovers too!
Ingredients you need to make homemade Thai Chicken Coconut Curry:
Chicken Thighs – Boneless, skinless chicken thighs or you can use chicken breasts.
Coconut Milk – I prefer full fat coconut milk in this recipe but I’ve use low fat and it works fine too.
Tomato Sauce – I use canned tomato sauce in this recipe. You’ll need about 2 cups or one 15 oz. can.
Butter – Salted or unsalted butter both work great in this recipe.
Olive Oil – Or you can use avocado oil or coconut oil.
Mushrooms – I used mini portobello mushrooms, but you can also use large portobello or white mushrooms as well.
Sweet Potato – One medium sweet potato, peeled. Or you can use another carrot in substitution.
Carrot – You’ll need one carrot, or you can add another sweet potato in substitution.
Garlic– Fresh garlic is best in this recipe.
Fresh Ginger – Fresh ginger is best in this recipe.
Onion – You can use yellow, sweet, red or white onion.
Thai Curry Powder – Ground ginger, garlic powder, cinnamon, cumin, cayenne, parlsey, basil, cayenne, black pepper, nutmeg, chili powder.
Tools you need for this recipe:
- crockpot/slow cooker – To cook the curry in.
- measuring cups and spoons – For properly measuring all of your ingredients.
- cutting board – To prep all the veggies prior to placing them in the crockpot.
- chef knife – Chopping the veggies.
How to make Thai Chicken Coconut Curry:
This recipe is so easy! All you do is add all ingredients to your slow cooker and place on low heat setting for 8 hours or on high setting for 4 hours. When done, gently break apart chicken thighs with a fork. Serve curry on its own or with steamed rice and fresh chopped green onions (optional).
FAVORITE Slow Cooker Soup/Chili Recipes:
Slow Cooker Ground Beef Chili – Hearty ground beef and bean chili cooked low and slow in a slow cooker/crockpot. Serve with chopped green onions and a dollop of sour cream!
Best Beef Stew – Hearty and healthy beef stew made with chunks of tri-tip, potatoes, carrots and celery cooked low and slow giving you one delicious stew!
Slow Cooker Chili with Chicken and Sweet Potato – A warm and cozy chili full of delicious flavors like shredded chicken, sweet potato, beans, and warm spices. I love a recipe that is super simple but delivers big on flavor and this is definitely one of them.
Creamy White Chicken Chili – Easy, creamy and absolutely delicious white chicken chili recipe cooked low and slow in your crockpot!
Thai Chicken Coconut Curry
- 1 lb. Chicken Thighs boneless, skinless
- 15 oz. Can Coconut Milk
- 15 oz. Can Tomato Sauce
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1 cup Portobello Mushrooms sliced
- 1 Sweet Potato peeled and diced
- 1 Large Carrot diced
- 2 cloves Garlic minced
- 1 tsp Fresh Ginger grated
- 1 Small Onion diced
Thai Curry Powder
- 1/2 tsp Ground Cinnamon
- 1 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Nutmeg
- 1/2 tsp Cumin
- 1/2 tsp Ground Ginger
- 1/2 tsp Cayenne Powder
- 1/2 tsp Dried Parsley
- 1/2 tsp Dried Basil
- Place all ingredients in a crockpot, stir to combine. Cover and cook on low for 8 hours or high for 4 hours.
- When done, gently break apart chicken with fork. Serve with steamed rice and fresh chopped cilantro or parsley (optional).
This post was originally published on October 16, 2018 and updated on October 14, 2021.