Description
This Crockpot Thai Chicken Curry is a comforting and flavorful slow-cooked dish featuring tender chicken thighs simmered with kabocha squash, aromatic Thai red curry paste, and creamy coconut milk. Enhanced with fresh kale and served with a zing of lime and optional chili peppers, this recipe offers an easy, hands-off approach to authentic Thai flavors perfect for a cozy dinner.
Ingredients
Curry Base
- 1-2 cups chicken stock
- 2-4 tablespoons Thai red curry paste
- 1 tablespoon soy sauce (gluten-free, if needed)
- 1 tablespoon coconut sugar (or maple syrup or brown sugar)
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
Protein and Vegetables
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large kabocha squash, cut into 1-inch cubes (or 1 small butternut squash)
- 1 medium yellow onion, chopped
- 1-2 chili peppers (optional, for extra heat)
Dairy and Greens
- 14 ounce can coconut milk
- 1 large bunch of kale, torn into small pieces
To Serve (Optional)
- Cilantro
- Additional chili peppers
- Lime wedges
Instructions
- Combine Curry Ingredients: Place all the curry ingredients except the coconut milk and kale—namely, chicken stock, Thai red curry paste, soy sauce, coconut sugar, minced ginger, fish sauce, garlic, chicken thighs, kabocha squash, onion, and optional chili peppers—into the crockpot. Stir everything together well to mix the flavors.
- Cook the Curry: Set the crockpot to cook on high for 4 hours. This slow cooking will tenderize the chicken and squash while allowing the spices and aromatics to blend perfectly.
- Add Coconut Milk and Kale: After the 4-hour cooking period, stir in the canned coconut milk and torn kale pieces. Let the residual heat wilt the kale and incorporate the creamy coconut flavor into the curry while you prepare your preferred side such as rice, cauliflower rice, or quinoa.
- Serve: Finish the dish by topping it with fresh cilantro, additional chopped chili peppers for extra heat if desired, and a squeeze of lime juice to brighten the flavors. Serve hot.
Notes
- For a milder curry, reduce or omit the chili peppers.
- Use gluten-free soy sauce if you require a gluten-free dish.
- Substitute coconut sugar with maple syrup or brown sugar based on availability.
- Kabocha squash can be swapped with butternut squash as an alternative.
- Serve with rice, cauliflower rice, or quinoa to complete the meal.
- Leftovers store well in the refrigerator for up to 3 days.
