Slow Cooker Thai Red Chicken Curry (Easy Fakeaway Dinner)
This Slow Cooker Thai Red Chicken Curry is the perfect weeknight dinner—rich, comforting and made with minimal effort. With tender chicken simmered in coconut milk, red curry paste and aromatic spices, this one’s a total crowd-pleaser.

Set it in the morning and come home to a warm, flavourful curry that’s ready to serve. A great fakeaway option for families—cheaper and tastier than takeaway! Kid-approved, budget-friendly and even better the next day!

curry, one pot wonder, crock pot, dutch oven, stove top, coconut milk, Thai curry, Thai flavours, kaffir lime, chicken, chicken curry

dinner

Thai

Yield: 4-5

Author: Ange Zahn

Slow Cooker Thai Red Chicken Curry

This Slow Cooker Thai Red Chicken Curry is the perfect weeknight dinner—rich, comforting and made with minimal effort. With tender chicken simmered in coconut milk, red curry paste and aromatic spices, this one’s a total crowd-pleaser. Set it in the morning and come home to a warm, flavourful curry that’s ready to serve. A great fakeaway option for families—cheaper and tastier than takeaway!

Prep time: 15 MinTotal time: 15 Min

Cook modePrevent screen from turning off

Ingredients

¼ cup Thai red curry paste (I use Ayam, but any good-quality brand will work)
600mL coconut milk
1½ tablespoons brown sugar
1 tablespoon finely chopped kaffir lime leaves (plus extra for garnish)
2 tablespoons fish sauce
1kg chicken thigh fillets, chopped into 3cm pieces
1 long red chilli, finely sliced (optional)
Steamed rice, to serve
Optional vegetables: bok choy, broccoli, capsicum or snow peas

Instructions

Heat a large frying pan over medium-high heat. Sear the chicken for 2–3 minutes on each side until lightly golden. Cook in batches if needed. Transfer the chicken to the bowl of your slow cooker.
Reduce the heat to low and add the curry paste and ½ cup of the coconut milk to the same pan. Cook for 1 minute, stirring constantly, until fragrant. Pour this mixture into the slow cooker.
Add the remaining coconut milk, brown sugar, fish sauce and kaffir lime leaves. Stir everything together gently to combine.
Short on time? You can skip the frying pan steps and add all ingredients straight into the slow cooker. It still turns out beautifully!
Cook on low for 4 hours or high for 2 hours. For a more tender, pull-apart chicken, cook on low for 6–8 hours or high for 4–5 hours.
If adding vegetables, stir them through during the final 20–30 minutes of cooking so they stay vibrant and just-tender.
Before serving, taste the curry and adjust seasoning if needed. Stir through half the sliced chilli, if using.
Serve hot with steamed rice, garnished with extra chilli, finely sliced kaffir lime leaves, and a squeeze of lime juice if desired.

Notes

Tips & Alterations

Mild option: Cooking for kids or prefer a gentler heat? Use just 2 tablespoons of curry paste and leave out the fresh chilli.
Vegetarian swap: Replace the chicken with cubed tofu and swap fish sauce for soy sauce. Add veggies like pumpkin, zucchini or capsicum in the last 10–15 minutes of cooking.
Extra creamy: Stir through a splash of coconut cream just before serving for a richer, more luxurious curry.
Meal prep friendly: This curry tastes even better the next day! Store leftovers in the fridge for up to 3 days, or freeze in portions for a quick, flavour-packed future meal.

Nutrition Facts

Calories

925

Fat

74 g

Sat. Fat

39 g

Carbs

23 g

Fiber

2 g

Net carbs

21 g

Sugar

6 g

Protein

46 g

Sodium

931 mg

Cholesterol

245 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

Similar Recipes

Did you make this recipe?

Tag @cooking_with_ange_ on instagram and hashtag it #cookingwithange