Easy Slow Cooker Red Thai Chicken Curry Recipe
Hey foodies! It’s my first post so go easy on me! I’m sharing my go-to Red Thai Chicken Curry made in the slow cooker, and trust me, it’s easy, creamy, and packed with flavor. Perfect for cozy nights or meal prep!
Ingredients:
500g chicken (or as much as you like!)
1 can of coconut milk (enough to almost cover ingredients)
Half a jar of Morrisons Red Thai Curry Paste (or your favorite brand)
1 onion, chopped
1/2 head of broccoli, cut into florets
A few carrots, sliced
2 bell peppers (any color), sliced
Salt & black pepper to taste
A dash of Maggi liquid seasoning for extra umami flavor
(Optional: flour or cornstarch to thicken though I usually skip it!)
Instructions:
1. Sear First: I always fry off the chicken and all the chopped veggies together using the slow cooker insert on the hob for extra flavor.
2. Transfer & Slow Cook: Once browned, add coconut milk and red Thai curry paste. Stir well to combine.
3. Season with salt, pepper, and Maggi liquid seasoning.
4. Cover and cook on LOW for 2–3 hours until the chicken is tender and the veggies are just right.
Tips:
Want it thicker? Let it simmer a bit longer with the lid off or add a cornstarch slurry.
This curry is amazing served with jasmine rice or fluffy naan bread!
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