Crock-pot Coconut Chicken Curry

For a slightly different twist on a classic, here is a Crock-pot Coconut Chicken Curry.

Slow Cooker Coconut Chicken Curry |


My husband loves chicken curry and EVERY. SINGLE. TIME. we go out for Thai, he always orders the yellow chicken curry. Being the intuitive wife that I am  I desire, I figured after years of his Thai ritual I would have to try to make some on my own.

Crock-pot Coconut Chicken Curry

There’s no good reason to not recreate take out meals at home (unless you want it for the sheer convenience-okay maybe you want a break from cleanup once in awhile. I understand. I understand). Homemade “take out” is way cheaper, the ingredients are better, and the food is tastier (hopefully:).

Crock-pot Coconut Chicken Curry Headshot

This Coconut Chicken Curry can totally be made on the stove top. But since I love my crock-pot and love being able to prepare dinner hours ahead of time, I made a Crock-pot Coconut Chicken Curry.

_Crock-pot_ Coconut Chicken Curry

The last time we made this, I wanted to test out my new Veggetti Spiral Vegetable Cutter that I had been eyeing for months and finally broke down and bought at a local kitchen store (it’s cheaper on Amazon, by the way). So we served it on a bed of zucchini noodles or “zoodles”. It made the dish totally gluten-free, and I couldn’t believe how much the texture was the same as real “pasta”. Plus, the kids gobbled it up and asked for more! Crazy! Just make sure you watch your fingers when you get to the end of the zucchini! Totally worth the money!

Here is Abbie with a zoodle that’s over 4 feet long. I think that’s blackberry juice on her nose…and cheek. Like her new glasses?

Long Zoodle

Adapted from Sweet Treats and More.

Coconut Chicken Curry

Coconut Chicken Curry


  • 2 lbs. boneless skinless chicken breasts or chicken thighs, cut into cubes
  • 3 large carrots, peeled and diced
  • 1 medium onion, peeled and chopped
  • 5 garlic cloves, minced
  • 1 (14 oz) can coconut milk
  • 1 (5 oz) can tomato paste
  • 1 1/2 t salt
  • 1 T curry powder
  • 1 t tumeric
  • 1 t fresh ginger, grated
  • 1 large bell pepper, seeded and chopped
  • 2 T water
  • 1 1/2 T cornstarch
  • 1 t crushed red pepper flakes
  • optional, cilantro, to garnish


  1. Optional, sauté carrots, and onions in 2 T of grape seed or olive oil on medium heat for 5 minutes. Turn off skillet, and add garlic. Stir and let sit there for about 3 minutes.
  2. In the crock-pot stir together the coconut milk, tomato paste, carrots, onions, garlic, salt, curry powder, turmeric, and ginger.
  3. Stir cubed chicken breast into the crock-pot.
  4. Cover and cook on high for about 3 hours or on low for 6-8 hours, or until the chicken is fully cooked.
  5. In a small bowl whisk water and corn starch together, and then stir them into the crock-pot. Add bell pepper, and cook for an additional 15 minutes.
  6. Garnish with fresh cilantro and red pepper flakes, and serve on a bed of rice or noodles.

For more slow cooker inspiration, check out my Cookin’ with the Crock-pot Board on Pinterest.

Cookin' w the crock-pot Screen Shot

Have you ever made rice in the crock-pot?

Basic Crock-pot Rice


Or ever tried Crock-pot Thai Peanut Chicken?

Crock-pot Chicken with Thai Peanut Sauce



  1. sabrina says

    Was wondering if I can sub the cornstarch with arrowroot flour perhaps?!? This dish looks SO yummy! Pinning it. Thanks!

    • says

      Hi Sabrina. I looked at several sites that said you should be able to use arrowroot powder like cornstarch. Here is one that was a little different:, giving some ratios. I’ll be honest. I made this earlier this week, and after we ate it realized I totally forgot the cornstarch and water at the end, and it was still great. So you can use it, but you don’t have to.

    • says

      Thanks, Blair! We love this dish, too, and our kids gobbled this up with no problem, if that says anything. Thanks for visiting!

    • says

      Hi Dina. I am totally trying to incorporate more turmeric in our lifestyle (including putting a dash in our pancakes). Thanks for visiting and sharing!

    • says

      Hi Sarah. It is only as spicy as you make it. You can control the spice with how much red pepper flakes you add. If you have never tried, you should branch out and try. It’s nice to add new dishes to the rotation! Thanks for visiting!

  2. Rachel says

    I made this for dinner tonight. I didn’t use a crock pot to make this dish but made it on top of the stove. Is this dish supposed to have a coconut flavor? Neither me or my husband could taste any coconut. What kind of coconut milk do you use? Thanks!

    • says

      Hi Rachel. The dish might have a slight coconutty flavor, but very subtle. If you want more of a coconut-flavor, you could garnish with shredded coconut or use unrefined coconut oil (which still is subtle) to sauté the veggies. I have used Trader Joe’s Brand (but it’s light, and I like the full fat), and the Thai Kitchen brand, but I think there might be healthier ones out there. I hope this helps, hope you enjoyed, and thanks for visiting!

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