If you are craving a bowl of comforting, aromatic flavors wrapped in the warm embrace of a slow cooking magic, then this Thai Slow Cooker Chicken with Coconut, Peanut, and Red Curry Recipe will feel like a dream come true. Imagine tender chicken thighs simmered slowly in a luscious blend of creamy coconut milk, rich peanut butter, and vibrant red curry paste, all mingling together to create an irresistible, soul-satisfying dish. This recipe offers a perfect harmony of sweet, tangy, spicy, and nutty with every single bite, making it a delightful meal that feels gourmet but could not be easier to prepare. Whether you are making a cozy family dinner or want to impress friends with exotic flavors, this dish is a true winner.
Ingredients You’ll Need
One of the best parts about this Thai Slow Cooker Chicken with Coconut, Peanut, and Red Curry Recipe is how straightforward and pantry-friendly the ingredients are. Each one plays a crucial role in building layers of flavor, texture, and color that make the dish so memorable and comforting.
- Chicken thighs (2 pounds): Boneless and skinless for tender, juicy meat that absorbs flavors beautifully.
- Full-fat coconut milk (1 cup): This gives the sauce its creamy, velvety texture and subtle sweetness.
- Creamy peanut butter (1/4 cup): Adds richness and a nutty depth that balances the spice perfectly.
- Red curry paste (3 tablespoons): The heart of the dish, providing that signature Thai spicy kick and vibrant color.
- Low-sodium soy sauce (2 tablespoons): Brings savory umami that enhances all the other flavors.
- Brown sugar (2 tablespoons): A hint of sweetness that rounds out the tartness and spice.
- Rice vinegar (1 tablespoon): Introduces a subtle tang to brighten the rich sauce.
- Lime juice (1 tablespoon): Fresh acidity to lift the dish and add freshness.
- Grated fresh ginger (1 tablespoon): Gives a warm, zesty zing to complement the curry.
- Minced garlic (2 cloves): Classic aromatic base that enhances every bite.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who love extra heat, this adds a gentle fiery touch.
- Chopped fresh cilantro (1/2 cup): Bright herbaceous notes that add vibrancy.
- Chopped peanuts (1/4 cup): Crunch and nutty contrast as a delightful topping.
- Cooked jasmine rice: The perfect fluffy bed to soak up the luscious curry sauce.
- Lime wedges: For an optional fresh burst of citrus right before serving.
How to Make Thai Slow Cooker Chicken with Coconut, Peanut, and Red Curry Recipe
Step 1: Prepare the coconut peanut curry sauce
In a medium bowl, whisk together the full-fat coconut milk, creamy peanut butter, and red curry paste until smooth and combined. Then add the soy sauce, brown sugar, rice vinegar, lime juice, fresh grated ginger, minced garlic, and optional crushed red pepper flakes. Whisk everything thoroughly to create a luscious, well-balanced curry sauce bursting with Thai flavors waiting to infuse the chicken deeply throughout the slow cooking process.
Step 2: Layer the chicken and sauce in the slow cooker
Place the chicken thighs carefully at the bottom of a 6-quart slow cooker. Pour the prepared coconut peanut curry sauce evenly over the chicken, making sure each piece gets coated generously. Use a spoon or tongs to turn the chicken gently, ensuring every morsel is bathed in that rich and aromatic sauce. This sets the stage for tender, flavorful chicken with luscious, silky curry sauce.
Step 3: Slow cook low and slow
Cover the slow cooker with its lid and set it to cook on low for 6 to 7 hours. This long, gentle cooking time is key to getting the chicken so tender it easily shreds with a fork while allowing the flavors to meld beautifully. If you’re short on time, cooking on high for 3 to 4 hours also works, but low and slow is where the magic truly happens, delivering that melt-in-your-mouth texture.
Step 4: Shred the chicken and coat it in sauce
Once the chicken is cooked through and tender, carefully remove each thigh from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to coat all the meat in the thick, creamy curry sauce, ensuring each bite is packed with flavor and richness.
Step 5: Serve and garnish
Spoon the tender chicken and ample sauce over warm, fluffy jasmine rice. Sprinkle chopped fresh cilantro and crunchy chopped peanuts on top, and offer lime wedges for an optional, zesty finish. This dish is now ready to wow anyone lucky enough to dig in!
How to Serve Thai Slow Cooker Chicken with Coconut, Peanut, and Red Curry Recipe
Garnishes
Fresh, vibrant garnishes elevate this dish wonderfully. A generous sprinkle of freshly chopped cilantro adds color and brightness, while crunchy peanuts provide a satisfying textural contrast. A fresh squeeze of lime juice at the table brings a burst of acidity that cuts through the richness and brightens every bite. For an extra kick, feel free to scatter some thinly sliced red chilies or a drizzle of chili oil.
Side Dishes
This Thai Slow Cooker Chicken pairs beautifully with steamed jasmine rice, absorbing all the delicious curry sauce. Alternatively, serve it with coconut rice for an even more indulgent experience. Light, fresh steamed vegetables like bok choy, snap peas, or broccoli make excellent companions, offering a crisp counterbalance to the luxurious chicken. For a low-carb option, try cauliflower rice or crisp lettuce wraps.
Creative Ways to Present
Beyond the classic rice bowl, try serving this dish wrapped in crisp lettuce leaves for a fresh, hand-held delight. Drizzle some coconut yogurt on top for a cooling finish or spoon the curry over noodles tossed in a touch of sesame oil and scallions for an inviting twist that’s sure to impress. It’s a versatile recipe that invites your creativity!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Thai Slow Cooker Chicken with Coconut, Peanut, and Red Curry Recipe keep really well in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and become even more harmonious overnight, making it a perfect next-day lunch or dinner option that feels just as comforting as when fresh.
Freezing
You can freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Be sure to cool completely before freezing to maintain texture and flavor. When you’re ready to enjoy it again, thaw it overnight in the fridge before reheating gently.
Reheating
Reheat leftovers in a saucepan over low to medium heat, stirring occasionally until warmed through. Add a splash of coconut milk or water if the sauce seems too thick. Reheating in the microwave also works fine; cover loosely and stir halfway through for even heating. Avoid overheating to keep the chicken tender and the sauce silky.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless skinless chicken breasts if you prefer, but be aware that breasts tend to dry out more easily with long slow cooking. To prevent this, check a bit earlier for doneness and consider cooking on low for a shorter time.
Is this recipe very spicy?
This dish has a nice medium heat level balanced by the creaminess of coconut milk and peanut butter. If you like it hotter, add extra red curry paste or red pepper flakes. If you prefer milder, start with less curry paste and adjust at the end or garnish with mild fresh herbs.
Can I make this recipe in an Instant Pot?
Absolutely! Use the sauté function to combine the sauce ingredients, then add the chicken and cook under pressure for about 12 minutes, followed by a natural pressure release. This speeds up the process while maintaining tender results.
What can I substitute for peanut butter if allergic?
You can use almond butter or sunflower seed butter as an alternative, which maintains the creamy, nutty flavor without peanuts. Adjust the quantity to taste, as these substitutes can vary in intensity.
How thick should the sauce be when serving?
The sauce should be rich, creamy, and pourable enough to coat the chicken and soak into the rice but not watery. If it’s too thin after cooking, remove the chicken and reduce the sauce by simmering it uncovered for a few minutes on the stovetop to concentrate flavors.
Final Thoughts
If you’re looking for a recipe that brings bold Thai flavors to your slow cooker with minimal fuss and maximum comfort, this Thai Slow Cooker Chicken with Coconut, Peanut, and Red Curry Recipe is a must-try. It’s that perfect combination of sweet, spicy, and creamy that will warm up any day and impress your family or friends without you having to spend hours in the kitchen. Dive in and savor every luscious bite—you might just find yourself making it again and again!
Print
Thai Slow Cooker Chicken with Coconut, Peanut, and Red Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Description
This Thai Slow Cooker Chicken recipe offers a rich and creamy peanut curry experience with tender, shredded chicken thighs simmered in a flavorful sauce made from coconut milk, red curry paste, and peanut butter. Perfectly balanced with lime juice and fresh ginger, this dish is easy to prepare and ideal for a comforting weeknight meal served over jasmine rice.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
Sauce
- 1 cup full-fat coconut milk
- 1/4 cup creamy peanut butter
- 3 tablespoons red curry paste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
Toppings and Serving
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
- Cooked jasmine rice, for serving
- Lime wedges, for garnish
Instructions
- Make the sauce: In a medium bowl, whisk together the coconut milk, peanut butter, red curry paste, soy sauce, brown sugar, rice vinegar, lime juice, grated fresh ginger, minced garlic, and crushed red pepper flakes until smooth and well combined.
- Prepare the chicken: Place the boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
- Add the sauce to the chicken: Pour the prepared sauce mixture over the chicken thighs, turning them gently to coat each piece fully in the flavorful sauce.
- Slow cook the chicken: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easy to shred.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to coat it evenly in the sauce.
- Serve: Serve the shredded chicken over cooked jasmine rice. Garnish with chopped fresh cilantro, chopped peanuts, and a squeeze of fresh lime juice. Optionally, provide lime wedges on the side for extra tang.
Notes
- This dish can be enjoyed in various ways such as wrapped in lettuce leaves, served over noodles, or paired with steamed vegetables for a lighter meal.
- If you prefer a spicier dish, increase the amount of red curry paste or add additional crushed red pepper flakes to taste.
