Slow Cooker Thai Red Curry with Chicken and Vegetables

There’s nothing better than a hands-off dinner that still delivers bold flavor. This Slow Cooker Thai Red Curry Chicken and Veggies recipe combines tender chicken, colorful vegetables, and a creamy, fragrant red curry sauce—perfect for busy weeknights or anytime you want a comforting, restaurant-quality meal with minimal effort.

This recipe relies on red curry paste, garlic, and ginger to build deep, vibrant flavor, while coconut milk lends a creamy finish. The slow cooker makes it effortless—after a few hours on low the chicken is juicy and the vegetables are perfectly tender. Serve with jasmine rice or cauliflower rice for a grain-free option, and finish with fresh herbs and a squeeze of lime.

Slow Cooker Thai Red Curry Chicken and Veggies — Ingredients

• 2 lbs boneless, skinless chicken tenders, cut into 1-inch cubes
• 2 red bell peppers, seeds removed and thinly sliced
• 1 yellow onion, halved and thinly sliced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 3 tablespoons coconut aminos (or soy sauce)
• 2 teaspoons fish sauce
• ¾ cup low-sodium chicken broth
• 2 tablespoons red curry paste
• Zest of ½ lime
• 1 cup unsweetened coconut milk
• 2 tablespoons arrowroot or tapioca flour (cornstarch works as a substitute)
• 2 cups trimmed green beans, cut into 2-inch pieces
• ¼ cup roughly chopped cilantro leaves
• ¼ cup Thai basil leaves, thinly sliced
• Prepared jasmine rice or cauliflower rice, for serving (optional)
• 1 lime, cut into wedges for serving

Step-by-Step Instructions

Slow Cooker Method

1. Place the cubed chicken, sliced red bell peppers, and sliced onion in the slow cooker. Add salt, pepper, minced garlic, grated ginger, coconut aminos, fish sauce, chicken broth, red curry paste, and lime zest. Stir to combine so the curry paste is evenly distributed.
2. Cover and cook on low for 4 to 6 hours, or until the chicken is cooked through and very tender.
3. About 20–30 minutes before serving, whisk together the coconut milk and arrowroot/tapioca flour in a small bowl until smooth. Stir this slurry into the slow cooker.
4. Add the green beans, cover, and continue cooking on low until the sauce thickens and the green beans are tender, about 20–30 minutes.
5. Stir in the chopped cilantro and sliced Thai basil just before serving. Serve over steamed jasmine rice or cauliflower rice, garnish with lime wedges, and enjoy.

Instant Pot Option

1. Combine the cubed chicken, bell pepper, onion, salt, pepper, garlic, ginger, coconut aminos, fish sauce, broth, red curry paste, and lime zest in the Instant Pot. Stir to combine.
2. Secure the lid and set to high pressure (or press “Manual” and set 15 minutes). When the cook time completes, carefully release the pressure.
3. Turn on the sauté function. Whisk together the coconut milk and tapioca/arrowroot flour, then slowly stir the mixture into the pot.
4. Add the green beans and simmer, stirring often, until the sauce thickens and the green beans are tender, about 6–8 minutes. Stir in cilantro and Thai basil before serving.

Recipe Notes and FAQs

Nutrition (per serving — approximate)

• Calories: 480 kcal
• Carbohydrates: 20 g
• Protein: 53 g
• Fat: 21 g (Saturated Fat: 14 g)
• Sodium: 1363 mg
• Fiber: 5 g
• Sugar: 7 g

Nutrition values are estimates and should be used as a guideline only.

I hope you enjoy this Slow Cooker Thai Red Curry Chicken and Veggies—it’s a flavorful, easy meal that’s great for weeknights. Leave a comment below after you try it and share any tweaks or favorite additions.

More Slow Cooker Recipes

• Slow Cooker Thai-Inspired Beef Bowls
• Crockpot Chicken Tikka Masala
• Slow Cooker Tagine-Inspired Chicken
• Slow Cooker BBQ Chicken Tacos