Creamy Red Thai Chicken Curry


July 9, 2018

Creamy Red Thai Chicken Curry 5 0 5 2

Creamy chicken with subtle Thai flavours
Serve with pasta, mash or even as a pie filling

  • Prep: 5 mins
  • Cook: 5 hrs
  • 5 mins

    5 hrs

    5 hrs 5 mins

  • Yields: 4 servings


2 chicken breasts

2 strips bacon

3 packets red Thai curry chicken cup of noodle soup

1 can chicken condensed soup

300ml cooking cream

4 mushrooms sliced


1Put all ingredients in slow cooker and cook on low for 5 hours

Submitted by Sarah Chancellor


4 Reviews


May 24, 2022

I made this tonight for the first time, family gave it very good feedback. Made a few changes due to dietary needs. Used 1x coconut cream and 1x coconut milk instead of cooking cream, used 4x Thai red soup sachets. Added an extra chicken breast and more bacon as it was for 5 ended up with enough for 8. Added some snow peas, broccoli and cauliflower in the last 1.5 hrs. I will be adding this to the make again list

Paulene @ Slow Cooker Central

November 23, 2018

Yep 🙂 It’ll shred easily once cooked


November 21, 2018

Do you put the chicken in whole and then shred it when cooked? I’m keen to try this tomorrow. Thanks!

Kendra Bellamy

October 12, 2018

Omg yum. I made this last night. Doubled the ingredients cause we are a family of 5 and it still wasnt enough. Everyone had seconds and i put some away for work today. Im going to make it again on the weekend to freeze for lunches.

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