Description
This comforting Crockpot Thai Chicken Curry is a flavorful and easy-to-make dish featuring tender chicken thighs simmered with kabocha squash, aromatic spices, and creamy coconut milk. Prepared in a slow cooker, it offers the perfect balance of spicy, sweet, and savory flavors, ideal for a hearty weeknight dinner.
Ingredients
Scale
Curry Base
- 1-2 cups chicken stock
- 2-4 tablespoons Thai red curry paste
- 1 tablespoon soy sauce (gluten-free, if needed)
- 1 tablespoon coconut sugar (or substitute maple syrup or brown sugar)
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large kabocha squash, cut into 1-inch cubes (or 1 small butternut squash)
- 1 medium yellow onion, chopped
- 1-2 chili peppers (optional, for extra heat)
Finishing Ingredients
- 14 ounce can coconut milk
- 1 large bunch of kale, torn into small pieces
Garnishes (Optional)
- Cilantro
- Chopped chili peppers
- Lime wedges
Instructions
- Prepare the Curry Base: Place all the curry ingredients except the coconut milk and kale—chicken stock, Thai red curry paste, soy sauce, coconut sugar, minced ginger, fish sauce, garlic, chicken thighs, kabocha squash, chopped yellow onion, and chili peppers—into the crockpot. Stir everything well to combine the flavors.
- Cook in Crockpot: Set the crockpot to cook on high and let the curry base simmer gently for 4 hours. This slow cooking tenderizes the chicken and allows the squash to absorb the fragrant curry flavors.
- Add Coconut Milk and Kale: After 4 hours, open the crockpot and pour in the coconut milk along with the torn kale. Stir gently to combine and let it sit in the residual heat while you prepare your preferred side like rice, cauliflower rice, or quinoa.
- Serve and Garnish: Spoon the curry into bowls and top with fresh cilantro, extra chopped chili peppers for heat, and a squeeze of lime to add brightness and freshness to each serving.
Notes
- Adjust the amount of Thai red curry paste and chili peppers to control the spice level.
- Using boneless, skinless chicken thighs keeps the dish moist and tender during slow cooking.
- Substitute kabocha squash with butternut squash if preferred for sweetness and texture.
- Serve with rice, cauliflower rice, or quinoa to make it a complete meal.
- For a gluten-free version, ensure soy sauce is gluten-free and use alternatives like tamari if needed.
