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Slow Cooker Thai Red Chicken Curry

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: Serves 2
  • Category: Curry
  • Method: Slow Cooker
  • Cuisine: Thai


This easy Thai red chicken curry made in the slow cooker is really as easy as just chopping up a load of ingredients, throwing them together and waiting for them to be ready!


  • 1 x 400g (14 oz) Can Full Fat Coconut Milk
  • 1 x Very Lazy Aromatic Thai Chicken Curry Paste Pot
  • 3 x Skinless Boneless Chicken Thighs
  • 1 Red Pepper, sliced
  • 1 Yellow Pepper, sliced
  • 1 White Onion, sliced
  • Large Handful Sugar Snap Peas, halved
  • Juice of 1/2 Lime, plus extra wedges for serving
  • 1 tsp Fish Sauce
  • Jasmine Rice (for serving)
  • Roughly Chopped Fresh Coriander (for serving)


  1. Combine the coconut milk, Very Lazy Slow Cooker Thai Chicken Curry Paste Pot, chicken thighs, peppers, onion and sugar snap peas. Cook in your slow cooker on low for 8 hours, or 4 on high.
  2. Stir in the lime juice (you might want to add a little bit extra, to taste) and the fish sauce. Serve over jasmine rice with fresh coriander and lime wedges.