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Chicken Thighs in the Slow Cooker w Thai Red Curry

Slow Cooker Chicken in Thai Pineapple Red Curry

Course Entree
Cuisine Curry, Thai
Keyword chicken, Slow Cooker
Author TheSpicedLife


  • 2 T extra virgin coconut oil, more if needed
  • 8 boneless, skinless chicken thighs (about 3-4 lbs)
  • 1/3 cup red curry paste
  • 1 15-oz can coconut milk (full fat)
  • 2-6 t palm sugar, to taste
  • 2-4 T fish sauce, to taste
  • 1 medium-large onion, thinly sliced
  • 2 sweet bell peppers, thinly sliced
  • 1 small-medium pineapple, cored and cut into chunks


  1. Heat the coconut oil over medium high heat in either a stovetop-safe slow cooker insert or in a large frying pan. Add the chicken and brown it, in batches if need be to avoid steaming. Remove the chicken and set aside.
  2. Add a little more coconut oil if need be to fry the paste. Add the red curry paste and stir it into the oil. Let it fry for a few minutes, until the oil separates out from the paste.
  3. Add the coconut milk with 2 teaspoons of palm sugar and 2 tablespoons of fish sauce. Stir it into the paste.
  4. Return the slow cooker insert to the slow cooker base or pour the sauce into the slow cooker insert. Add the browned chicken with accumulated juices and stir to cover a bit with the sauce.
  5. Cover the slow cooker and cook on low for 3-6 hours (it will be ready after 3 hours but can go longer if you need it to).
  6. Add the onions, bell peppers and pineapple chunks. Cook on low for another 2 hours on low or on high for 1 hour.
  7. Before serving, taste for more fish sauce (likely) and sugar (totally to taste).
  8. Serve with jasmine rice.