Slow Cooker Red Thai Chicken Curry

by Michael Wright-7 February 2026Easy

Prep Time10 min

Cook Time240 min

Total Time250 min

Servings4

Creamy, fragrant, and packed with flavour - this one tastes like a takeaway but fits perfectly into real life, sustainable eating.

Imported RecipeOriginally from: www.instagram.com

Method

0
Add the chicken, peppers, onion, garlic and ginger to the slow cooker.
1
In a jug, mix the red Thai curry paste with the coconut milk, chicken stock, soy sauce, fish sauce (if using), honey and lime juice.
2
Pour over the chicken and vegetables. Stir well so everything is coated.
3
Cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and the sauce is fragrant.
4
Remove the lid, stir in the green beans.
5
To thicken, mix the cornflour with double parts cold water and stir it in 20-30 minutes before the end, leaving the lid slightly ajar and the slow cooker on the HIGH setting.
6
Finish with fresh coriander and optional pinch of chilli flakes (if you like extra heat) and extra lime to serve.
7
Serve with jasmine rice & Thai prawn crackers if you like.