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Slow Cooker Thai Coconut Curry

Slow Cooker Coconut Thai Curry

  • Cooking Time:

    7 hours
  • Servings:



2 lb. boneless skinless chicken breasts or chicken thighs, cut into cubes
5 large carrots, peeled and chopped
1 sweet red bell pepper, seeded and chopped
1 medium onion, peeled and quartered
2 cloves garlic
1 (5 oz. ) can tomato paste
1 (14 o.z) can coconut milk
1 1/2 tsp. sea salt
1 T. curry powder or paste
1 T. garam masala
1 bunch fresh basil
3 T. water
1 T. cornstarch

Your taste buds will be thanking you after this satisfying Slow Cooker Coconut Thai Curry with a rich depth of flavor.  Not too spicy, just enough savory, and little bit sweet.

  1. Grease slow cooker with oil. Place the chicken, carrots, onion, and bell pepper on the bottom of slow cooker.
  2. Place all remaining ingredients (except water and corn starch) in blender and mix until mostly smooth. Pour the sauce over the chicken and vegetables, mix well, then cover and crock on LOW for 6 hours.
  3. After 6 hours, mix cornstarch and water together in a small bowl. Pour slurry into the slow cooker, stir to combine, and continue cooking for another hour.
  4. Serve over jasmine rice or favorite Thai noodle, and garnish with basil or cilantro.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”


Coconut Thai Curry


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9 years ago

Loved the recipe. So glad to find a good crockpot recipe for chicken curry! I only had dried basil so i put it in at the beginning when i thought the fresh basil was supposed to go in, but i think it was a bit much. super tasty though even still. thanks!

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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