This Crockpot Red Curry Coconut Chicken is a cozy, rich, and flavorful dish that’s perfect for an easy weeknight meal. Loaded with tender chicken, warm spices, and creamy coconut milk, it’s a guaranteed family favorite with minimal prep!

Table of Contents

1. Step by Step Instructions
2. Why You’ll Love This Recipe
3. More Recipes To Try
4. Pin This Recipe For Later
5. Don’t forget to follow along with all things Rosie and I Heart Recipes by following me on Facebook, Instagram, and Pinterest, and check out all my cookbooks!
6. Crockpot Red Curry Coconut Chicken

View more

When you need a meal that’s as comforting as it is effortless, this Crockpot Red Curry Coconut Chicken will not disappoint! Imagine coming home to a kitchen filled with the warm, aromatic spices of curry and coconut. It’s a slow cooker wonder that takes just 10 minutes of prep and lets the crockpot do the rest. Whether you’re feeding a family or just want leftovers for days, this is a go-to recipe for busy days.

Shopping list for this recipe

• White onion: 1, diced for a sweet, mellow base flavor.
• Garlic: 4 cloves, minced to add depth and a bit of heat.
• Red bell peppers: 2, chopped for a touch of sweetness and color.
• Boneless skinless chicken thighs or breast: 2.5-3 lbs, chopped into 1-2” pieces; thighs for richness, breasts for leaner meat.
• Cassava flour, arrowroot flour, or regular flour:
• 2 Tbsp, to coat the chicken and help thicken the sauce.
• Salt: 2 tsp, to bring all the flavors together.
• Curry powder: 2 tsp, the heart of the dish with warm, fragrant spices.
• Turmeric: 2 tsp, for vibrant color and earthy flavor.
• Garam masala: 2 tsp, adding warmth and complexity.
• Paprika: 1 tsp, for a hint of smoky sweetness.
• Ground black pepper: 1 tsp, to sharpen the flavors with subtle heat.
• Red curry paste: 3 Tbsp, providing deep, rich curry flavor with a bit of spice.
• Diced tomatoes: 28 oz can, adding acidity and richness to balance the coconut.
• Coconut cream or milk: 13.5 oz can, for that creamy, smooth sauce; use cream for a thicker consistency or milk for lighter.

Step by Step Instructions

1. Start by sautéing your diced onion for about 4-5 minutes until they turn translucent and soft. Add in the minced garlic, letting it cook for an additional 30 seconds until it becomes fragrant.
2. In a large bowl, combine the cassava flour and all your spices—curry powder, turmeric, garam masala, paprika, salt, and black pepper. Toss the chopped chicken into the bowl and coat it evenly with the spice mixture.
3. Add the spiced chicken to your crockpot. Next, add the red curry paste, diced tomatoes, and coconut cream or milk.
4. Set your crockpot to cook on low heat for 6 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Garnish with fresh cilantro and a squeeze of lime juice for a bright finish. Serve immediately and enjoy!

Why You’ll Love This Recipe

You’ll love this Crockpot Red Curry Coconut Chicken because it’s a one-pot wonder that’s perfect for a busy lifestyle. With bold flavors from the curry paste, the richness of coconut milk, and the tenderness of slow-cooked chicken, this dish is just as delicious the next day (if you manage to have any leftovers). Plus, it’s customizable—want more heat or less? Go ahead and tweak it to your taste! It’s a foolproof, crowd-pleasing meal you’ll be making on repeat.

More Recipes To Try

• Slow Cooker Beef Brisket Chili
• Slow Cooker Chicken and Dumplings Soup
• Southern Smothered Chicken Recipe

Pin This Recipe For Later

Don’t forget to follow along with all things Rosie and I Heart Recipes by following me on Facebook, Instagram, and Pinterest, and check out all my cookbooks!

Crockpot Red Curry Coconut Chicken

This Crockpot Red Curry Coconut Chicken is a warm and comforting dish, bursting with rich flavors, ideal for a simple weeknight dinner. With tender chicken, aromatic spices, and velvety coconut milk, it’s a crowd-pleaser that requires little effort!

Print Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 people

Ingredients

• 1 white onion diced
• 4 cloves minced garlic
• 2 red bell peppers chopped
• 2.5 – 3 lbs boneless skinless chicken thighs or breast chopped to 1-2” pieces
• 2 Tbsp cassava flour arrowroot flour, or regular flour
• 2 tsp salt
• 2 tsp curry powder
• 2 tsp turmeric
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp ground black pepper
• 3 Tbsp red curry paste
• 28 oz can of diced tomatoes
• 13.5 oz can of coconut cream or milk

Instructions

• Saute diced onion for 4-5 minutes until translucent. Add the minced garlic and saute for an additional 30 seconds, until fragrant.
• In a large bowl, combine the spices and cassava flour to coat the chicken. Add the chicken to the crockpot, with red curry paste, diced tomatoes and coconut cream.
• Set the crockpot to low heat for 6 hours, or high heat for 3-4 hours, until the chicken is tender and reaches 165F.
• Garnish with cilantro and a squeeze of lime juice. Serve immediately.
• Note: It is not necessary to saute the onion and garlic before adding everything to the slow cooker. My slow cooker just happens to have the sear/saute function. This can be done in a skillet over medium heat on the stove, or everything can just be added to the crockpot to cook and go.
• As with most curry or soup dishes, flavor develops over time, and sometimes heat does as well. If your guests/family don’t like a lot of heat, you can reduce the amount of red curry paste by one tablespoon.
• This can be reheated easily over the stove on medium-low heat. This dish can be frozen. Thaw in the fridge overnight, and warm on the stove to reheat.

Last Step! If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

© 2024 I Heart Recipes