This Thai Red Curry Chicken is bold, fragrant, and ultra comforting—with tender chicken thighs, sweet kabocha squash, and creamy coconut milk simmered to perfection in the slow cooker.
It’s the kind of dish that fills your home with mouthwatering aroma and your bowl with cozy flavor.
Why You’ll Love This Recipe
An easy one-pot slow cooker meal packed with Thai-inspired flavors
Sweet, spicy, and creamy from red curry, coconut milk, and kabocha squash
Naturally gluten-free and easily adaptable for different heat levels
Perfect for meal prep or cozy weeknight dinners
Delicious over rice, cauliflower rice, or quinoa
Ingredient Highlights
Chicken Thighs
Tender and flavorful—ideal for slow cooking without drying out.
Kabocha Squash
Naturally sweet and creamy when soft; butternut squash works too.
Thai Red Curry Paste
Bold and spicy with rich umami—adjust to your preferred heat level.
Aromatic Trio
Ginger, garlic, and onion build a deeply fragrant base.
Flavor Boosters
Soy sauce, fish sauce, and coconut sugar add savory depth and subtle sweetness.
Coconut Milk + Kale
Swirled in at the end for creamy texture and fresh greens.
Pro Tips Before You Start
Use full-fat coconut milk for a richer, creamier broth.
Taste your red curry paste before adding—some are spicier than others.
Peel kabocha squash carefully—it’s firm! A sharp knife is key.
Add kale and coconut milk only at the end to keep the greens fresh and bright.
How to Make Slow Cooker Thai Red Curry Chicken
Step 1: Load the Slow Cooker
Add everything except the coconut milk and kale into your slow cooker.
This includes: chicken stock, red curry paste, soy sauce, coconut sugar, ginger, fish sauce, garlic, chicken thighs, cubed kabocha squash, chopped onion, and optional chili peppers.
Stir well to coat everything evenly.
Step 2: Cook Low and Slow
Cover and cook on high for 4 hours (or low for 6–7 hours) until the chicken is tender and squash is soft.
Step 3: Finish with Coconut & Kale
Stir in the coconut milk and torn kale during the last 5–10 minutes of cooking.
Let it heat through as you prep your base (rice, quinoa, or cauliflower rice).
Step 4: Serve & Garnish
Ladle into bowls and top with chopped cilantro, a squeeze of lime, and extra chilies if you like heat.
What to Serve It With
Steamed jasmine rice or basmati rice
Cauliflower rice for a low-carb option
Quinoa for extra protein and fiber
A side of mango salad or cucumber ribbons for a cool contrast
Variations & Substitutions
Swap kabocha squash for butternut squash or sweet potato
Use boneless chicken breasts if preferred—reduce cooking time slightly
For vegan version: replace chicken with tofu or chickpeas, and omit fish sauce
Add chopped bell peppers or green beans during the final 30 minutes
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days
Reheat gently on the stovetop or in the microwave
Freeze for up to 2 months—let it cool fully before freezing
Add fresh herbs or lime juice after reheating to refresh flavors
FAQs
Can I make this with chicken breasts instead of thighs?
Yes, but reduce the cooking time slightly to avoid drying them out.
What’s the best substitute for kabocha squash?
Butternut squash or sweet potatoes work well.
Is this recipe spicy?
The heat depends on your curry paste and chili peppers—adjust to your liking.
Can I skip the fish sauce?
You can, but it adds authentic umami depth.
Use a vegan fish sauce or extra soy sauce instead.
Can I use light coconut milk?
Yes, though it will result in a slightly thinner broth.
What if my curry paste is very mild?
Add an extra chili or a pinch of red pepper flakes for more kick.
Do I need to peel kabocha squash?
Yes, for this recipe you’ll want to peel it before cubing—it softens beautifully in the curry.
Final Thoughts
This Slow Cooker Thai Red Curry Chicken with Kabocha Squash transforms my busy days into aromatic escapes.
It’s effortless yet impressive—perfect for weeknights, meal prep, or casual entertaining.
Tender chicken, sweet squash, and fragrant curry come together in a bowl of pure comfort.
Slow Cooker Thai Red Curry Chicken
Ingredients
- 1 –2 cups chicken stock
- 2 –4 tablespoons Thai red curry paste
- 1 tablespoon soy sauce gluten-free if needed
- 1 tablespoon coconut sugar or maple syrup or brown sugar
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce
- 3 cloves garlic minced
- 1 lb boneless skinless chicken thighs cut into bite-sized pieces
- 1 large kabocha squash peeled and cut into 1-inch cubes
- 1 medium yellow onion chopped
- 1 –2 chili peppers chopped
- 14 oz can coconut milk
- 1 large bunch kale roughly 2 packed cups, torn into pieces
- Optional: fresh cilantro chili peppers, and lime for garnish
Instructions
- Add everything except coconut milk and kale to your slow cooker. Stir well to combine.
- Cook on high for 4 hours (or low for 6–7 hours) until chicken is tender and squash is soft.
- Stir in coconut milk and kale.
- Let warm through while preparing rice or quinoa.
- Serve with desired base and garnish with lime, cilantro, and chili peppers.
- See full steps with tips & photos → https://mischacrossing.com/slow-cooker-thai-red-curry-chicken/
Notes
- Kabocha squash can be replaced with butternut squash if preferred.
- Adjust red curry paste based on heat preference—start with 2 tablespoons if you're sensitive to spice.
- This recipe reheats beautifully and tastes even better the next day.
