Crock Pot Thai Chicken Curry

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Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and paleo + gluten-free dinner. Your family will LOVE it!

Friends! It’s crockpot time again! This magical pot of cook-my-food-for-me has become a staple around here. Most days I wonder how the heck I lived without one for so long.

Remember back when I thought that crock pots were the domain of frazzled, minivan driving house moms? Boy, was I wrong! They belong to us all. Frazzled moms, cool moms, single dudes, suburban folks, city folks, country folks … crockpots are bringing us all together.

Seriously, what’s not to love about quickly throwing a few ingredients in a pot and then coming back for dinner. It’s. The. Best.

That’s what this crockpot Thai chicken curry is all about. You literally put a couple of ingredients into the pot then come back 4 hours later for dinner. Read: easiest dinner ever!

Video: How to make Thai Chicken Curry {1 min}

I have to tell you … making this crockpot Thai chicken curry was a little funny for me. I never put meat in Thai curry. Never ever. There’re always lots of veggies, sometimes tofu, but never meat. This was a first.

The odd time when I’ve ordered curry with meat at a restaurant, the meat always ends up being kind of tough and disappointing. Not here. No way. The crockpot pulls a David Copperfield and turns the chicken into something super tender and delicious. Pure magic.

In this recipe, I like to use boneless, skinless chicken thighs. I find they have more flavor than breasts, and they’re usually a lot more reasonably priced, too. If you have chicken breasts on hand, you can definitely use those instead.

I’ve made this recipe so many times now that it has become one of those recipes I don’t need a recipe for. That might sound a little strange since I made the recipe. The thing is, after I make a recipe, I often reference it when I make it again.

I swear that’s one of the biggest bonuses of having a blog. It’s like my own personal recipe folder.

What I’ve found from making this so many times, is that it’s a really flexible recipe. I no longer measure ingredients. I switch up the veggies. I leave the crockpot on a little longer or dig into dinner a little sooner. It always seems to work out.

Those are the best recipes, aren’t they? The ones that are flexible enough that you can make on a whim and alter them as you go. They are always my favorite!

What I’m really saying is, “You have the freedom to play around with this recipe.” Or not, it’s totally your choice.

Enjoy, my friends!

Easy Family Dinner Recipes:


Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and paleo + gluten-free dinner. Your family will LOVE it!


  • 1 14-ounce can coconut milk
  • 1 3/4 cup of water
  • 24 tablespoons Thai red curry paste (see notes)
  • 1 tablespoon soy sauce (gluten-free, if needed. Sub coco aminos for paleo and Whole30)
  • 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
  • 1 tablespoon minced ginger
  • 2 teaspoons fish sauce (use Whole30 compliant, if needed)
  • 3 garlic cloves, minced
  • 1 lb. boneless, skinless chicken thighs (cut into 23 pieces each)
  • 1 large kabocha, cut into 1-inch cubes (or 1 small butternut squash)
  • 1 medium yellow onion, chopped
  • 12 chili peppers, if you like extra heat
  • 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
  • Optional: cilantro, chili peppers, and lime to serve


  1. Place all the ingredients, except for the kale, into your crockpot and stir together well. Set your crock pot to cook on high for 4 hours.
  2. After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
  3. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.


Not all curry pastes are created equal. My favorite is Mae Ploy. If you are unfamiliar with the brand you’re using make sure to taste it before adding it to the pot. Some pastes will be all heat and very little flavor. Make sure to read the labels if you’re doing The Whole30 Program.

*I had a reader comment that she’s experienced the coconut milk separating when she makes Thai curries in her crockpot. I’ve never had this happen to me before, but if you want to make sure this doesn’t happen you can add water to the pot in the beginning and the coconut milk near the end. (Thank you for the tip, Lynda!)

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