As a seasoned home cook who's mastered countless Thai-inspired dishes, I can attest that the slow cooker is perfect for this flavorful Thai chicken curry. It's hands-off, infusing every bite with rich aromas. I've perfected it both in the slow cooker and wok—both yield delicious results. Instructions for each method follow below.
Table of contents
Prep takes just 15 minutes, followed by 6 hours on low or 4 hours on high in the slow cooker. An Instant Pot works great too.
This curry features fresh vegetables, homemade Thai curry paste, and a marinade for juicy chicken.
Pro Tip: Marinate the chicken overnight for maximum flavor absorption.
Chop the onion, zucchini, carrots, spring onions, and bell pepper into bite-sized pieces.
Variation: Add leeks or pak choi for extra flavor and texture.
Prepare this the night before for the best slow cooker results.
Mix all marinade ingredients. Cube the chicken breasts and marinate for several hours or overnight.
Discover more slow cooker favorites here.
For authentic depth, whip up this paste—better than store-bought. It's a soy sauce-based blend of spices.
Ingredients:
This paste has a kick from the sambal, but it's family-friendly—adjust for kids if needed. Mix everything together; prep it ahead if desired.
Add marinated chicken to the slow cooker. Layer on chopped carrots, onions, zucchini, spring onions, and bell pepper. Stir in the curry paste.
Important: If using green beans, boil them for 5+ minutes first to neutralize lectins, or cook separately and add at the end.
Cook on low for 6 hours or high for 4 hours.
30 minutes before serving, stir in the coconut milk to prevent curdling. Finely chop and add coriander now or just before serving (my preference).
Serve with: Boiled rice, low-carb smart pasta rice, or homemade cauliflower rice.
The wok method is quicker for stovetop fans.
Marinate cubed chicken for 1 hour. Prepare the curry paste and chop vegetables.
Boil green beans and carrots for 15 minutes (or steam). Stir-fry marinated chicken until nearly cooked, then add zucchini, onion, spring onions, and bell pepper. Wok for 10 minutes.
Add cooked beans, carrots, coconut milk, and curry paste. Stir for 10 minutes until thickened.
Serve over rice with chopped fresh coriander.
Enjoy!
Also try our Slow Cooker Cauliflower Curry.
