Thai Red Curry Chicken

Thai Red Curry Chicken

A beautiful, slow cooked, fragrant Thai red curry with chicken and vegetables. Mild enough for the whole family to enjoy!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Thai
Servings 4


  • 3.5L Slow Cooker


  • 1 kg skinless chicken thigh fillets, cut into strips
  • 1 medium onion, cut into thin wedges
  • 100 grams bamboo shoot slices (canned)
  • 400 ml coconut cream
  • 1 tbsp cornflour
  • 2 – 4 tbsp Thai red curry paste (I use Ayam brand) **see notes**
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp lemongrass paste
  • 1 tbsp minced ginger
  • 2 tsp minced garlic
  • 2 tsp kaffir lime leaves strips (I use Valcom jar)
  • 1 medium red capsicum, cut into strips


  • Add onion and chicken strips to slow cooker
  • Combine all other ingredients (except capsicum) and pour over
  • Cook on low for 4hrs total – adding in the capsicum strips only in the final 30mins
  • Serve with rice or on it's own
  • Notes for spice level:
    Mild – use 2 tbsp curry paste
    Medium – use 3 tbsp curry paste
    Hot – use 4 tbsp curry paste &/or add in some fresh chilli
Keyword chicken, Red Curry, Thai

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