Coconut Curry Chicken
Published 3/17/2021 • Updated 1/8/2025
This post may contain affiliate links. Please read our disclosure policy.
The most flavorful Coconut Curry Chicken is made with Thai green curry, full-fat coconut milk, and fresh lime juice and is slow cooked until tender!
If you love chicken in the crockpot, you’ll love our crockpot chicken chili, crockpot salsa chicken, and crockpot honey garlic chicken, too!
This recipe is made in the slow cooker because that’s what us Minnesota girls do with green curry paste and full-fat coconut milk.
Literally, all you have to do is mix a delicious coconut curry sauce into the slow cooker, throw in your chicken, and then shred it for a delicious and easy meal!
We are all about shredded chicken recipes that make life easy. Our shredded chicken tacos are a go-to recipe for so many people! We love shredded chicken in the Instant Pot, in the oven, or in a slow cooker just like this coconut curry chicken recipe.
A Bit About Curry Paste and Coconut Milk…
I highlighted green curry paste and full-fat coconut milk above and wanted to mention that I use the brand Thai Kitchen because it’s the easiest to find and what I love most!
As for the coconut milk, If you follow one thing in this recipe, please use full-fat coconut milk. The flavor is so much better than that lite stuff and I highly recommend it.
What Else You Need
- Chicken breast
- Thai Green curry paste
- Minced garlic
- Garlic powder
- Salt
- Chili powder
- Thai basil or cilantro
- Fresh lime juice
How to Make Coconut Curry Chicken in the Slow Cooker
When we say this coconut curry chicken is easy, we mean easy! Here are the few steps that it takes to make the slow cooker coconut curry chicken and then a few steps on how to prepare some veggies to serve with it.
- Mix the sauce: add the coconut milk, curry paste, garlic, garlic powder, chili powder, and salt to the slow cooker and mix everything together until the sauce is smooth.
- Add the chicken: Once the sauce is combined add the chicken breasts to the slow cooker and make sure the chicken is submerged in the sauce.
- Cook everything together: Cook everything together on high for 2-4 hours or on low for 6-8 hours.
- Prep the veggies: While the chicken is cooking sauté the onion and peppers together in coconut oil for 5 minutes.
- Shred the chicken: When the chicken reaches an internal temperature of 165ºF, remove the chicken from the slow cooker and shred the chicken with two forks.
- Mix everything together: Add the shredded chicken and pepper mixture back into the slow cooker and mix everything together until the chicken and peppers are coated in coconut curry sauce.
another option
Feel free to keep the peppers and onions separate from the chicken and just serve them next to your coconut curry chicken.
make it easy
Print Your Own
Keep common kitchen conversions like tablespoons to teaspoons and Fahrenheit to Celsius on hand at all times with our printable kitchen conversions chart.
Serving Suggestions
In addition to the slow cooker coconut curry chicken, we also cooked up some lightly sautéed onions and peppers and a side of brown rice.
Don’t forget to give a lime wedge a big squeeze at the end because it really makes the flavor of this recipe.
You’ll notice that we opted to serve this deliciousness with brown rice, but if you’re looking to make this a full-on keto chicken recipe or paleo meal, I suggest serving this coconut chicken curry next to…
- Cauliflower rice
- Mixed greens
- Riced broccoli
Can you make coconut curry chicken in the Instant Pot?
Yes! Follow our Instant Pot Shredded Chicken and then turn on the sauté feature of your Instant Pot and add the rest of the ingredients to the instant pot, mix everything together, and sauté all the ingredients together until everything is heated!
What do you eat with curry chicken?
Typically curry chicken is eaten with basmati rice and some kind of stir-fried vegetable.
Can I use coconut cream instead of coconut milk?
You can use either coconut cream or full-fat coconut milk to make this coconut curry chicken. We do not recommend low fat coconut milk.
Can you put raw chicken in a slow cooker or should you brown the chicken before putting in slow cooker?
You can put raw chicken in the slow cooker so there is no need to brown it. Just make sure your chicken is fully thawed.
Will coconut milk split in a slow cooker?
Since the slow cooker heats the coconut milk, it will not split once turned on. It will actually melt into a liquid.
Can you use curry powder instead of paste?
We do not recommend using curry powder in this recipe because it calls for green curry paste which is a Thai-inspired product.
How long does this last in the fridge?
Let the coconut curry chicken cool completely and then place it in an air tight container for up to 5 days.
Freezer Innstrutions
To freeze coconut curry chicken, let it cool completely. Then, transfer it into a freezer-safe gallon-size bag and remove as much air as possible. Seal and freeze for up to 3 months.
Coconut Curry Chicken (Slow Cooker)
Ingredients
Crockpot Curry Chicken
- 1.5 lbs. boneless, skinless chicken breast
- 1 tablespoon minced garlic
- 15 oz. canned full-fat coconut milk
- 3 tablespoons green curry paste
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt, or more, to taste
- 1/2 teaspoon chili powder
- 2 tablespoons fresh Thai basil or cilantro
- 2 tablespoons fresh lime juice, or more to taste
Peppers and Onions
- 1 large green pepper, sliced
- 1 large red pepper, sliced
- 1/2 medium red onion, sliced
- 1 tablespoon coconut oil
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions
- Place the minced garlic, coconut milk, curry paste, garlic powder, salt, and chili powder into the slow cooker and whisk everything together until combined.
- Submerge the chicken breast in the sauce, making sure that both sides get coated.
- Cover the slow cooker and cook on low for 6-8 hours (recommended) or high for 2-4 hours.
- When there are about 20 minutes left of cook time for the chicken, prepare the peppers and onions.
- Heat coconut oil in a large skillet over medium/high heat.
- Then, add the sliced veggies and sauté for about 5 minutes, just enough to flash fry them so they aren’t soggy. Season with salt and pepper. Remove from heat.
- Once the chicken has cooked all the way through and has an internal temperature of 165ºF, remove and shred chicken with 2 forks.
- Place the shredded chicken back into slow cooker with the sauce and mix. Add the cooked peppers and onions and fresh lime juice to the slow cooker and toss everything together.
- Serve with Thai basil or cilantro with your favorite grain.
Tips & Notes
- The slower and lower you cook your chicken, the more tender it will be.
- Nutrition does not include the rice.
- The method of this recipe was updated on March 16, 2021. The chicken used to be cooked by itself in the slow cooker, but we have updated it to cook in the sauce so that it’s much more tender and flavorful. New photos were also added.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
This Coconut Curry Chicken recipe sounds amazing, and I love how simple it is to make! If you’re interested in staying up-to-date with the latest arrest records, you can easily access arrest details check at https://arrestsssss.org/. It’s a great tool to find arrest records and keep track of the most recent arrest updates! Enjoy making this dish, and remember to add a squeeze of lime for that extra kick!
This recipe sounds absolutely delicious and perfect for busy weeknights! While trying out new meals, I also like to stay updated on what’s happening around the state—especially things like real-time VA arrests for community awareness. It’s always good to enjoy a comforting dish while staying informed at the same time. For updates, I usually check https://arrests-va.org/. Looking forward to trying this with some cauliflower rice!
This really exceeded my expectations! It was so easy to make and tasted amazing. I made a few small changes – I only had 1.25 lbs of thin chicken breasts (but I kept the sauce and spices the same). I used yellow and orange peppers instead of green, and I threw in a dash each of chili flakes and ginger powder. I’m sure it would have been great without my changes. It came out fantastic with enough sauce, and it wasn’t watery. I served this with basmati rice. I’m definitely saving this recipe!
Loved all your substitutions!
So good! What is considered a serving from this recipe?
Very tasty and easy to make. I just heated two bags of frozen seasoned vegetables instead of the peppers. I also added extra tablespoon of the green curry.
This had the right flavor but was missing something. It also seemed to become very watery while cooking. I think I’d either double the sauce next time or make an extra batch of sauce to pour over at the end. Also, if you like a little heat add some red pepper flakes. Overall I’d make it again.
Once a week I have a late work night and my husband has to do daycare pick up and get dinner on table. Only way we can make this work is if I put something on slow cooker (preferably that has veggies and everything so it’s a one pot meal) before I leave for work so it’s ready for them when they get home. This recipe looks great but he won’t be able to sauté that pepper mixture. Any possible way for me to prep the pepper mixture in morning and he just throw it in the curry before eating it or will it be gross? Also any other great dump and go one pot meals are much appreciated!!