Crock Pot Thai Chicken Curry

Martha Stewart’s Cashew Curry Chicken Kebabs made my husband ask me for more curry dishes, they were that good. Since I made the kebabs with green curry, it was time to try a dish using the red curry paste, and it did NOT disappoint… This dish will warm your belly and satisfy your cravings for comfort food for sure. I served it with roasted cauliflower rice and I’ll put that recipe in the “What I’ve learned” section for y’all (it’s super simple). Enjoy!

Ingredients (4 servings)

  • 1 14 oz can of full fat coconut milk
  • 1/4 cup almond butter
  • 2 tablespoons red curry paste
  • 2 tablespoons reduced sodium soy sauce or fish sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons erythritol
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 lbs boneless, skinless chicken breasts or thighs, whatever you prefer. I used chicken breasts.


  • Mix all ingredients except for the chicken, in your crock pot. Whisk until fully combined.
  • Place the chicken on top of the sauce and spoon the sauce over the chicken so it’s fully covered.
  • Cook on LOW for 3 hours.
  • After 3 hours, remove the chicken from the pot and cut into bite size chunks.
  • Put the chicken back into the pot and stir to coat.
  • Serve in a bowl (the sauce is amazing so serving it in a bowl will give you the chance to add some more sauce to your serving) over cauliflower rice, and garnish with fresh parsley and/or green onions.

What I’ve learned…(or better….. here are some tips for ya!)

  • If you want more heat, add 1 more tablespoon of red curry paste.
  • If you are not a heat lover, but would like more curry taste, just add another tablespoon of green curry paste.
  • Roasted cauliflower rice makes a great side dish for this recipe! To make the cauliflower rice, start with 4 cups frozen cauliflower rice. Preheat the oven to 400 F and spray a cookie sheet with oil. Put the cauliflower rice on a heap in the middle of the sheet, add 2 minced garlic cloves and 1 tablespoon of olive oil. Salt to taste. Spread the “rice” out in a single layer and roast for 25 minutes, flipping the rice over after 10 minutes has past.

Stats (does not include cauliflower rice)

Calories: 538

Carbs: 16 g

Protein: 47 g

Fat: 34 g (with chicken breast, chicken thighs will be a bit different)

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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