Home » Mains » Easy Slow Cooker Thai Coconut Curry Chicken

Easy Slow Cooker Thai Coconut Curry Chicken

Easy Slow Cooker Thai Coconut Curry Chicken? Yes please! Bring on the big flavours!

Bowl of thai coconut curry chicken.

At no additional cost to you, I make a small commission for purchases made through links in this post.

This is by far one of my favourite dishes. My sister-in-law made this for a family dinner and I’ve been obsessed ever since! I have always been a super picky eater, so when she said she was making curry I was pretty worried… Wow, it was amazing!

Since then I’ve made my own version of this dish countless times. I found it wasn’t spicy enough for me so I added a few ingredients and played around with the others until I had a recipe that was exactly how I like it. I would be surprised if the delicious bold flavours didn’t have you longing for a second helping! 😉

Why it works

  1. With an onslaught of flavour from spices and herbs, this tasty dish is absolutely delicious!
  2. Quick to throw together! You’ll need 10 minutes of prep time to make this easy slow cooker meal.
  3. It’s low carb! Pair this Thai Coconut Curry Chicken with cauliflower rice for an excellent keto meal.
Slow Cooker Thai Coconut Curry Chicken  on a plate with cauliflower rice.

Ingredients

This Thai Coconut Curry Chicken is a little different than your traditional Thai curry in that yellow curry powder is used rather than curry paste. Here is what you’ll need to make it:

  • coconut milk
  • yellow curry powder
  • dried basil
  • chili powder
  • sea salt
  • ground black pepper
  • garlic
  • ginger
  • jalapeños
  • red onion
  • chicken thighs
  • fresh basil

How to make Thai Coconut Curry Chicken

This dish is super easy to make! I love anything I can toss into a slow cooker and come back to dinner all ready to go!

Heat a skillet on medium high and season chicken thighs with salt and pepper. When the skillet is hot, sear both sides of the chicken thighs until golden.

Meanwhile, prep the veggies. Mince the ginger and garlic, dice the red onion and jalapeños. * see notes about jalapeños!

Cutting board with minced garlic and ginger, and diced red onion and jalapenos.

In a slow cooker add the coconut milk,  yellow curry powder, dried basil, chilli powder, salt, black pepper, garlic, ginger, red onion and jalapeños.

Slow cooker loaded with all of the spices, veggies and coconut milk.

Mix well, then add the chicken thighs and toss. Cook on low for 5-6 hours.

Slow cooker with chicken.

When you are about to serve, pull the chicken out of the slow cooker onto a plate and shred the chicken using two forks.

Chicken thighs being shredded wth two forks.

Add the chicken back into the slow cooker. Slice up the fresh basil and mix into the curry. Serve hot!

Expert Tips

  • The jalapeño seeds are spicy, so if you aren’t into spicy curry, I highly recommend you remove all of the seeds. If you like it spicy, some can be left in.
  • Careful when dicing up those jalapeños! The juice can burn your skin so I highly recommend using gloves when working with jalapeños. If the juice gets on your skin, wash it first with olive oil to break the bond, and then wash with soap and water.
  • Chicken breast also works in this recipe if you prefer, although thighs have an excellent texture for this dish.
  • You can cut down on the jalapeños or chilli powder for a milder flavour.
Bowl of thai coconut curry chicken.

What to serve with Thai Coconut Curry Chicken

If making this dish for guests I would serve it on a bed of rice with steamed vegetables such as broccoli, cauliflower, carrots or green beans. My sister-in-law served it with naan bread and tzatziki which was amazing and something I have also done a time or two.

Because I generally eat low carb, I like to serve this thai coconut curry chicken dish over a bed of Cauliflower Rice or steamed broccoli! You could also try this Roasted Broccolini, Green Beans and Carrots instead of steamed veggies.

Bowl of thai coconut curry chicken with cauliflower rice.

Here are some other recipes you might like:

Keto Butter Chicken

Low Carb Curry Chicken Salad

Creamy Keto Mushroom Sauce

Low Carb Slow Cooker Pulled Chicken

Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest!

Bowl of thai coconut curry chicken.
Print Pin
5 from 5 votes

Easy Slow Cooker Thai Coconut Curry Chicken

This Easy Slow Cooker Thai Coconut Curry Chicken will blow your mind with it’s incredible flavour and simplicity. Plus it’s low carb!
Course low carb, Main Course
Cuisine Canadian, Thai
Keyword slow cooker, thai coconut curry
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 servings
Calories 562kcal
Author Aleta

Ingredients

  • 2 cans premium organic coconut milk
  • 2 tbsp yellow curry powder
  • 1 tbsp dried basil
  • 2 tsp chili powder
  • 1 tsp sea salt plus extra for seasoning chicken
  • 1/2 tsp ground black pepper plus extra for seasoning chicken
  • 4 cloves garlic
  • 1 tbsp fresh ginger
  • 3 jalapeños
  • 1/2 cup red onion
  • 8 boneless skinless chicken thighs
  • 20 leaves fresh basil

Instructions

Equipment Needed

Directions

  • Heat a skillet on medium high and season chicken thighs with salt and pepper. When the skillet is hot, sear both sides of the chicken thighs until golden.
  • Mince the ginger and garlic, dice the red onion and jalapeños. * see notes about jalapeños.
  • To the slow cooker add the coconut milk, yellow curry powder, dried basil, chili powder, salt, black pepper, garlic, ginger, red onion and jalapeños. Mix well then add the chicken thighs and toss. Cook on low for 5-6 hours.
  • Pull the chicken out of the slow cooker onto a plate and shred using two forks. Add the chicken back into the slow cooker. Slice up the fresh basil and mix into the curry. Serve hot!

Notes

Expert Tips

  • The jalapeño seeds are spicy, so if you aren’t into spicy curry, I highly recommend you remove all of the seeds. If you like it spicy, some can be left in.
  • Careful when dicing up those jalapeños! The juice can burn your skin so I highly recommend using gloves when working with jalapeños. If the juice gets on your skin, wash it first with olive oil to break the bond, and then wash with soap and water.
  • Chicken breast also works in this recipe if you prefer, although thighs have an excellent texture for this dish.
  • You can cut down on the jalapeños or chilli powder for a milder flavour.

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
Deduct fibre from the total carbs to get 6.8 g net carbs per serving.

Nutrition

Serving: 1serving | Calories: 562kcal | Carbohydrates: 11.1g | Protein: 53.1g | Fat: 34.5g | Sodium: 540mg | Fiber: 4.3g

12 Comments

  1. 5 stars
    This recipe is calling my name! I have to admit I’ve never made curry chicken myself, but I love that it’s a crockpot recipe. Sounds so yummy!

  2. Jacque Hastert

    5 stars
    Adding to my list of must makes. These flavors sound out of this world good.

  3. GF and slow cooker- my kind of recipe! I love being able to set it and have supper waiting. The flavors look amazing!

    • Hi Wendy, I totally agree, this recipe is perfect for when the kids have after school activities and I won’t be home until 5:00. Thanks for the comment!

  4. 5 stars
    This looks really delicious! Slow cooker dinners are great!

  5. 5 stars
    I love slow cooker recipes! This looks so delicious!

  6. 5 stars
    The combination of flavors in this curry dish sounds amazing! I would love to have a large bowl right now.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.