Slow Cooker/Crock Pot Thai Red Curry Chicken Recipe

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Slow Cooker/Crock Pot Thai Red Curry Chicken
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  1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
  2. Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
  3. Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
  4. Stir in basil. Spoon curry over rice. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1297.11 Kcal (5431 kJ)
Calories from fat 1146.04 Kcal
% Daily Value*
Total Fat 127.34g 196%
Cholesterol 262.5mg 88%
Sodium 914.34mg 38%
Potassium 833.26mg 18%
Total Carbs 12.71g 4%
Sugars 4.61g 18%
Dietary Fiber 3.59g 14%
Protein 28.46g 57%
Vitamin C 2.3mg 4%
Iron 0.8mg 5%
Calcium 61.7mg 6%
Amount Per 100 g
Calories 306.68 Kcal (1284 kJ)
Calories from fat 270.96 Kcal
% Daily Value*
Total Fat 30.11g 196%
Cholesterol 62.06mg 88%
Sodium 216.18mg 38%
Potassium 197.01mg 18%
Total Carbs 3g 4%
Sugars 1.09g 18%
Dietary Fiber 0.85g 14%
Protein 6.73g 57%
Vitamin C 0.5mg 4%
Iron 0.2mg 5%
Calcium 14.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.8
  • 36

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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