Crockpot Thai Chicken Curry Recipe

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Frank Prewitt Published: March 4, 2021 Modified: March 5, 2021

How To Make Crockpot Thai Chicken Curry

Boneless chicken thigh and Japanese squash are slow-cooked for maximum flavors with chicken stock and red curry paste for a rich Thai chicken curry.

Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
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  • 2 cups chicken stock
  • 4 tbsp Thai red curry paste
  • 1 tbsp soy sauce
  • 1 tbsp palm sugar, or coconut sugar
  • 1 tbsp ginger, minced
  • 1 tbsp fish sauce
  • 3 garlic cloves, minced
  • 1 lb chicken thighs, skinless, boneless, each thigh cut into bite-sized pieces
  • 1 large kabocha, cut into 1-inch cubes, or 1 small butternut squash
  • 1 medium yellow onion, chopped
  • 2 chili peppers, if you like extra heat
  • 14 oz coconut milk, (1 can)
  • 1 large bunch of kale, torn into small pieces, roughly 2 packed cups

For Optional Toppings:

  • cilantro
  • chili peppers
  • lime


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

  3. After 4 hours, stir in the coconut milk kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.
  4. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
  5. Serve and enjoy.

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