• prep: 30 min
• cook: 4 hr
• total: 4 hr 30 min

servings:

This Crockpot Curry Chicken is one of my all-time favorite Thai curry recipes (and I have a lot) – YOU will lose your mind at how good it is!   It’s ridiculously easy to make, customizable, pantry friendly, make ahead friendly, and can’t-stop-inhaling-delicious.  It will spice up your dinnertime rut made with extra-tender, juicy chicken braised in a mélange of red curry paste, coconut milk, garlic, ginger, soy sauce, fish sauce, lime juice, peanut butter and chili sauce.  I’ve made this Thai curry recipe with my favorite sweet potatoes, cauliflower and bell peppers, but you can use whatever veggies you love or have on hand.  Serve this Crockpot Curry Chicken over rice, and even toss in Thai Chicken Lettuce Wraps or Chicken Satay for an appetizer if you're feeling extra ambitious 😉.

• 1 14. oz can full-fat unsweetened coconut milk
• 2-4 tablespoons red curry paste depending on brand ((see notes))
• 1 tablespoon freshly grated ginger
• 4-6 garlic cloves, (minced)
• 2 tablespoon Asian/Thai Sweet Chili Sauce ((like Mae Ploy))
• 2 tablespoons less sodium soy sauce
• 2 tablespoon fish sauce
• 1 bay leaf
• 1 teaspoon dried basil
• 1/2 tsp EACH onion powder, ground coriander
• 1 1/4 lbs. boneless, skinless chicken thighs, (trimmed)
• 1 large sweet potato, (peeled, chopped into 1/2-inch pieces)
• 2 cups cauliflower florets
• 1 green bell pepper, (sliced)
• 1 1/2 tablespoons cornstarch
• 1/4 cup water
• 2 tablespoons lime juice
• 1/4 cup creamy peanut butter
• 2-4 teaspoons sriracha/Asian chili sauce
• crushed peanuts
• lime juice to taste
• fresh basil
• fresh cilantro

Click Here For Step-By-Step Instructions