Slow cooker Thai chicken curry

Slow cooker Thai chicken curry

The perfect Thai chicken curry made in the slow cooker. 



  1. Add onion, carrots, garlic, coconut milk, fish sauce, curry paste and ginger to the slow cooker, then stir to combine. 
  2. Cut chicken thighs in half and place into the sauce. Set slow cooker onto low for 8 hours or high for 4 hours. Stir once during cooking. 
  3. 30 minutes before end time add lime and peas then let them cook through. 
  4. Serve on top of rice and scatter over basil leaves. 


I used 2 Tbsp of mild massaman curry paste but any Thai curry paste would work: panang, green, red etc. Add 2-3 Tbsp depending on how hot you like it. You can also add chilli flakes at the start if you want the curry hotter. 

Courses Dinner

Cuisine New Zealand

Recipe by VJ Cooks at