Slow-Cooker Chicken Curry

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  • Level: Easy
  • Total: 25 min (plus 7-hour slow cooking)
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1 14-ounce can Thai coconut milk

1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)

2 teaspoons fish sauce

2 teaspoons minced peeled fresh ginger

Finely grated zest and juice of 1 lime, plus wedges for serving

1 stalk lemongrass

1/4 cup roasted unsalted peanuts, plus more for topping

1 pound small red-skinned potatoes, halved

2 pounds skinless, boneless chicken thighs

Kosher salt

Cooked white rice, for serving

Chopped fresh cilantro, for topping


  1. Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
  2.  Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
  3. Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

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