Slow Cooker Thai Chicken Curry with Fried Rice
This dish combines tender, slow-cooked chicken simmered in a fragrant Thai curry sauce with coconut milk, vegetables, and spices — paired with homemade fried rice for a complete, hearty meal. It’s hands-off cooking thanks to the slow cooker, yet big on flavor!
⏱ Time
Prep time: 20 minutes
Cook time: 4–6 hours on LOW or 2–3 hours on HIGH
Fried rice: 15 minutes
Total time: About 4 hours 30 minutes (mostly hands-off)
Ingredients
For the Thai Chicken Curry
1½ lbs (700 g) boneless skinless chicken thighs (or breasts)
2 tbsp red Thai curry paste (adjust to taste)
1 tbsp fresh ginger, grated
3 garlic cloves, minced
1 medium onion, chopped
1 red bell pepper, sliced
1 cup carrots, sliced
1 cup zucchini, diced
1 can (14 oz / 400 ml) coconut milk
1 cup chicken broth
2 tbsp soy sauce (or fish sauce for authentic flavor)
1 tbsp brown sugar (or honey)
Juice of 1 lime
2 tbsp fresh cilantro, chopped (for garnish)
For the Fried Rice
3 cups cooked and chilled rice (preferably day-old)
2 tbsp sesame oil (or vegetable oil)
2 eggs, lightly beaten
1 cup mixed veggies (peas, carrots, corn)
2 green onions, chopped
2 tbsp soy sauce
1 tsp garlic, minced
Instructions
Step 1 – Prepare the Curry
1. In the slow cooker, add chicken, curry paste, ginger, garlic, onion, bell pepper, carrots, and zucchini.
2. Pour in coconut milk, chicken broth, soy sauce, and brown sugar. Stir well.
3. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is tender.
4. Just before serving, stir in lime juice and adjust seasoning.
Step 2 – Make Fried Rice
1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add eggs and scramble until set. Remove and set aside.
3. In the same pan, add garlic, mixed veggies, and green onions. Stir-fry 3 minutes.
4. Add chilled rice, breaking up clumps. Stir-fry 5 minutes.
5. Add soy sauce and scrambled eggs. Mix well.
Step 3 – Serve
Spoon fried rice into bowls.
Top with slow cooker Thai chicken curry.
Garnish with fresh cilantro and extra lime wedges.
Notes & Tips
Protein swap: Works with shrimp, tofu, or beef.
Vegetable variations: Try broccoli, snow peas, or baby corn.
Spice level: Use more/less curry paste to adjust heat.
Shortcut: Use store-bought Thai curry paste for convenience.
❓ Frequently asked questions FAQ
Q: Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier during long slow cooking.
Q: Can I freeze leftovers?
Yes! Freeze curry separately from rice for up to 2 months.
Q: Can I cook rice in the slow cooker with curry?
Better to keep separate — rice can turn mushy. Fried rice works best fresh.
Nutrition information
Calories: 540
Protein: 36 g
Carbohydrates: 55 g
Fiber: 6 g
Fat: 20 g
Saturated Fat: 9 g