Slow-Cooker Thai Red Curry Chicken

Slow-cooker Thai red curry chicken

Total Time
2 hr 45 min
15 min
2 hr 30 min
Coconut milk and red curry paste may be the flavor backbone of this Thai-inspired recipe, but the star addition is really peanut butter—the dish wouldn’t be the same without its richness and depth of flavor. Fresh touches at the finish line (a garnish of scallions and cilantro, plus a twist of lime) keep the slow-cooked dish from tasting too heavy. Serve with brown rice, if desired.


Canned unsweetened light coconut milk

13½ fl oz

Red curry paste

2 Tbsp, (7 tsp), divided

Table salt

1 tsp


½ head(s), medium, broken into small florets

Uncooked potato

1 pound(s), Yukon gold, scrubbed and cut into 3⁄4-inch chunks

Uncooked sweet potato

1 medium, peeled and cut into 3⁄4-inch chunks

Bell pepper

1 item(s), medium, red variety, cut into 3⁄4-inch pieces


2 medium, cut into 1⁄2-inch slices

Uncooked boneless skinless chicken breast

30 oz, 6 (5-oz) breasts

Salted creamy peanut butter

2 Tbsp


cup(s), chopped


3 medium, thinly sliced

Roasted salted shelled peanuts

cup(s), (2 tbsp), chopped


6 item(s), wedges


  1. In a 4- to 6-quart slow cooker, whisk the coconut milk, 4 tsp of the curry paste, and the salt. Add the cauliflower, potatoes, sweet potato, bell pepper, and carrots and stir to combine.
  2. Rub 2 tsp of the curry paste all over the chicken. Arrange the chicken on top of the vegetables. Cover and cook until the chicken is cooked through and the vegetables are tender, 2½ to 3 hours on High or 5 to 6 hours on Low.
  3. Transfer the chicken to a cutting board and cut into bite-size pieces. (Or, using 2 forks, shred the chicken.) Cover and keep warm.
  4. In a small bowl, stir the peanut butter and the remaining 1 tsp curry paste until smooth, then stir into the slow cooker. Add the chicken, stirring until combined. Transfer to a serving dish. Garnish with the cilantro, scallions, and peanuts. Serve with the lime wedges.
  5. Per serving: 1½ cups chicken curry and 1 teaspoon peanuts