Thai Red Curry Paste Recipe With Chicken No Coconut Milk

Crockpot 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 dinner recipe. Put everything into your crockpot then walk away until dinner!

Complete the meal with a side of perfect basmati rice or cauliflower rice. Also make sure to check out our favorite crockpot Thai chicken soup!

Crockpot Thai Chicken Curry

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

Remember back when we thought that crockpots were the domain of frazzled, minivan-driving moms? Boy, were we 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}

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Can I use chicken breasts instead of thighs?

We like to use boneless, skinless chicken thighs as they're more flavor than breasts, and they're usually a lot more reasonably priced, too. But if you have chicken breasts on hand, you can definitely use those instead.

Can I cook this on low heat 8-10 hours?

Yes, but there's a caveat. Cooking this curry for a longer time means that the squash will be very soft. At least half of it will disappear into the sauce – which isn't a bad thing!

The curry sauce will become thicker, sweeter, and taste a little like squash, but it will still be very tasty.

Is this chicken curry thick or thin?

We prefer our curry to be more like a traditional Thai curry, which is on the thin side.

But most Thai restaurants here in North America cater to our tastes and make their curries thicker and creamier, more like traditional Indian curry.

So if you would like yours thicker, all you have to do it reduce the water. (So easy!) There is a note about the exact amount in the recipe card.

Can I make this Thai chicken curry on the stovetop?

Yes! You'll want to simmer the curry for no longer than 1 hour.

What kind of curry paste should I use?

Not all curry paste is created equally. And since the curry paste is the base of the flavor in this recipe, the better the curry paste you can find, the more flavorful the dish will be.

We like  Mae Ploy curry paste. When in doubt, look for where the curry paste is made and choose one that is made in Thailand; it's your best bet.

Another option is to make your own curry paste.

Can I use a different color curry paste?

Yes! We've used red, green, and yellow in this recipe and they all work well.

Can I use curry powder?

No, curry powder won't work in this recipe. Curry powder is an Indian spice mix made from ground turmeric, coriander, cumin, and other spices and is very different than Thai curry paste.

Popular Thai Curry Recipes

• Coconut Thai Chicken Zoodle Soup
• Thai Chicken Curry Meatballs with Carrot Noodles
• Vegetarian Thai Curry with Udon Noodles
• Thai Coconut Turkey Soup

Crockpot Thai Chicken Curry

Yield: 4 servings

Prep Time: 15 mins

Cook Time: 4 hrs

Total Time: 4 hrs 15 mins

Crockpot 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 dinner recipe. Put everything into your crockpot then walk away until dinner!

If you love these Thai Chicken Curry recipe as much as we do, make sure to give it a 5-star review in the comments below!

• 1-2 cups chicken stock, see notes
• 2-4 tablespoons Thai red curry paste, see notes
• 1 tablespoon soy sauce, gluten-free, if needed. Coco aminos for paleo and Whole30
• 1 tablespoon coconut sugar, or sub maple syrup or brown sugar. Omit for Whole30
• 1 tablespoon minced ginger
• 1 tablespoon fish sauce, see notes
• 3 cloves garlic, minced
• 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, if you like extra heat
• 14 ounce can coconut milk
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
• Optional: cilantro, chili peppers, and lime to serve

• Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.

  1-2 cups chicken stock, 2-4 tablespoons Thai red curry paste, 1 tablespoon soy sauce, 1 tablespoon coconut sugar, 1 tablespoon minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, 1 lb. boneless skinless chicken thighs, 1 large kabocha squash, 1 medium yellow onion, 1-2 chili peppers

• After 4 hours, stir in the coconut milk and kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.

  14 ounce can coconut milk, 1 large bunch of kale

• Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

  Optional: cilantro, chili peppers, and lime to serve

Add 1 cup of chicken stock for a thicker curry similar to what you'll find in many Thai restaurants. Add 2 cups of chicken stock for a thinner, more traditional-style curry. If you're unsure, add 1 cup then thin it at the end when you add the coconut milk, if you'd like.

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.

Fish sauce is smelly but it adds an AMAZING flavor to this recipe. Red Boat brand makes a sugar-free fish sauce.

Serving: 1 serving = ¼ of the recipe , Calories: 533 kcal , Carbohydrates: 38 g , Protein: 31 g , Fat: 32 g , Saturated Fat: 24 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 110 mg , Sodium: 837 mg , Potassium: 1654 mg , Fiber: 7 g , Sugar: 14 g , Vitamin A: 7667 IU , Vitamin C: 74 mg , Calcium: 166 mg , Iron: 5 mg

If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.

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Thai Red Curry Paste Recipe With Chicken No Coconut Milk

Source: https://www.theendlessmeal.com/crock-pot-thai-chicken-curry/

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