Craving a flavorful red curry without the fuss? This slow cooker version delivers tender, delicious results that even kids devour. As a home cook who's tested countless recipes, I lightened the spice by slow-cooking a whole red chili (removed later), but slice it for extra heat if you prefer bold flavors.
Table of contents
Make Red Curry in the Slow Cooker
To create this tasty red curry for 4 people, gather these ingredients:
1 stalk lemongrass
2 cloves of garlic
1 red pepper
red curry paste (I use the Fairtrade Original variant)
3 shallots
1 zucchini
coconut milk (1 pack of 200 ml)
1 yellow bell pepper
bowl of mushrooms
sweet potato, 1 piece
chicken fillet (± 350 grams)
pandan rice
or coriander
a little salt and pepper
Cook the Red Curry in the Slow Cooker
Prep takes just 15 minutes, then let your slow cooker work its magic for 4-6 hours on low for melt-in-your-mouth flavor. Want to master cooking? Check the Cooking University cooking course for expert tips.
Peel and chop the shallots
Crush the 2 cloves of garlic
For deeper flavor, sauté the shallots in oil with garlic before adding (optional but recommended)
Add shallots and garlic to the slow cooker
Chop yellow pepper, zucchini, and mushrooms; add to cooker
Peel and cube sweet potato; add it in
Stir in red curry paste and coconut milk; top with chicken breasts (whole or cubed)
Season with salt and pepper
Crush lemongrass stalk (e.g., with knife flat side)
Add whole red pepper and lemongrass; cover and cook
Note: Some slow cookers may curdle coconut milk if cooked too long. If yours runs hot, add it in the final hour.
Serve the Red Curry
Cook pandan rice ahead. Before serving, remove red pepper and lemongrass. Sprinkle fresh coriander for a vibrant, tasty finish. Enjoy! For variety, try our cauliflower curry next.
Red Curry in the Wok (No Slow Cooker? No Problem)
Prefer stovetop? Use the wok method below. Slice the red pepper thinly now, as there's less time to infuse spice.
Preparation
Cook pandan rice per package
Heat oil in wok; fry cubed chicken with salt and pepper
Add chopped shallots, crushed garlic, and lemongrass; sauté
Toss in sweet potato, zucchini, bell pepper, and mushrooms; stir-fry briefly
Add curry paste and sliced red pepper; fry, then pour in coconut milk plus 1 dl water
