Three ways to make Thai red chicken curry

Stovetop, slow cooker, and a make-ahead sauce for pre-cooked chicken

Hello! What a week it has been! High stress, big feelings, differing opinions, restlessness, a few tears, and just utter exhaustion.

And no, I’m not referring to that thing called the U.S. Election. 😉 🇺🇸

The Flu hit our household.

All of us came down with it over the weekend, and thankfully we’re feeling so much better. I’m convinced that chicken soup made with homemade bone broth has really been a remedy, and I think it’s why the sickies were, for the most part, short-lived for us.

With much cooler temps finally here, I have been reaching for my Crockpot more (Crockpot pumpkin chili! Or green chili chicken soup!). I recently developed a shrimp curry recipe for a client of mine, and then I decided I wanted to make a slow cooker, chicken version.

I was able to test it out several ways over the last couple of weeks, and because I want you to be able to make a delicious curry regardless of your time or kitchen appliance limitations, I’m sharing three different recipes that each utilize a different cooking method.

So pick your favorite! There’s the classic, under-30-minute stovetop version. Then I created a slow cooker version that is just as simple as you’d expect it to be. And I also developed a ready-to-go Thai red curry sauce that is perfect for meal prep or the freezer, since you can just toss it in with some shredded rotisserie chicken or another pre-cooked protein of choice.

Millie and I are jetting off to Washington for a few days (I need all the prayers today as I embark on a solo trip with a “lap infant” 🙈) and I am leaving a ridiculous amount of curry for the rest of the fam.

Whatever version you choose to make, the end result is hearty and cozy and flavorful curry that will bring people together. Don’t we all need a big bowl of that this week?

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Every first Thursday of the month, I share a recipe that’s free to all (October’s free recipe for crispy sage butter chicken thighs is still on rotation for us). So if you enjoy my newsletter and feel like sharing it with someone else who might like a weekly, low-carb dinner recipe to support their metabolic health, this week’s post is public and perfect for sharing. 😊 Thank you- I appreciate you!

Thanksgiving things

I’d also be remiss not to mention that this month, I’m working on a Thanksgiving menu + a fall meal plan, exclusive to my paid subscribers.

If you want to get in on the bonus content, now is a wonderful time to subscribe. An annual subscription costs less than a latte every month and helps support this newsletter and my work developing healthy, low-carb and low-glycemic recipes. It also makes a wonderful gift, too!

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What I’m loving this week

• I desperately need new kitchen knives and my MIL has a Calphalon set that is self-sharpening. Every time I go to use one of her knives, I’m amazed. The razor-sharp blade! The weight of a sturdy, heavy-duty knife! I’m eyeing this one, which is similar, and also interested in any reccs in the mid price point.

• I know I mentioned I’ll be flying with an almost-one-year-old, by myself, for a quick trip, but did I mention I’ve been stressing over it? Fortunately Millie is still a nursing baby and so that should help, but a friend also recommended these busy activity boards for travel so I wanted to share! They seem wonderful for car rides, plane rides, basically any time you need to entertain a baby.

• This recipe has reignited my love for sloppy joes.

• Hi, this nutty tahini granola from

  Reset Inflammation
  is calling. It’s on my “to make” list (a never-ending list this time of year).

• I was introduced to this incredible red curry paste, and it’s what I recommend for this recipe! It has tons of flavor and more heat than others I’ve tried, so if you’re not big on spiciness, use it sparingly.

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Thai-inspired red chicken curry

I love a good curry. Any time of year, but it feels appropriately fall with the rich and creamy sauce, and warmth from the spices and curry paste.

I’m sharing three different recipes below, each with a different cooking method.

The Crockpot version calls for sweet potatoes, which hold up well in the slow cooker without turning mushy. If they’re too high in carbs for you, feel free to substitute large chunks of chayote or butternut squash, or add larger pieces of bell pepper.

The curry sauce is a recipe I developed with minimal time prep in mind. Basically, it’s for the nights when you have a leftover rotisserie chicken in the fridge and need a killer sauce to turn it into a meal. Prep this sauce ahead of time and store it in your fridge or freezer, then heat it on the stovetop for five minutes tossed with some of that rotisserie chicken.

The curry is wonderful served over cauliflower rice or lupini rice, if you have some. Enjoy!

Don’t forget- the printable PDF is also below!

I hope you have a wonderful week and stay healthy. ♥️

Abby

30-minute Stovetop Red Chicken Curry

Yield: 3-4 servings

Prep time: ~30 minutes

Ingredients

• 1 tablespoon + 1 teaspoon avocado oil, divided

• 1 yellow onion, diced

• 1 large carrot, chopped small

• 1 pound boneless and skinless chicken thighs, cut into 2-inch pieces

• 2 teaspoons garam masala

• 1-½ teaspoons fine sea salt

• ½ teaspoon ground turmeric

• 1 bell pepper, sliced into 1-inch pieces 

• 1-½ to 2 tablespoons Thai red curry paste (for mild, use 1 tablespoon)

• 1 tablespoon minced garlic

• 14.5 ounces full-fat, canned coconut milk

• 2 tablespoons granulated monk fruit sweetener with allulose 

• 2 teaspoons fish sauce (optional)

• Fresh Thai basil, regular basil, or cilantro, for serving

• Lime wedges, for serving

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Instructions

1. Heat a large pan/skillet over medium heat and add 1 tablespoon avocado oil. When it glistens, add the onion and carrot, and cook for 3-4 minutes, stirring occasionally. 

2. Add the chicken pieces to a bowl and drizzle them with 1 teaspoon of avocado oil, then season with the garam masala, salt, and ground turmeric. Toss to mix well.

3. Add the bell pepper and chicken pieces to the pan and cook for 5 minutes, stirring often. 

4. Stir in the red curry paste and the minced garlic. Cook for 1 minute, stirring to mix the ingredients well. 

5. Pour in the coconut milk and add the sweetener. Bring the curry to a gentle boil, then reduce and let it simmer for 5-10 minutes or until the chicken is cooked through. Mix in the fish sauce. 

6. Taste and add more sweetener, if needed. Serve with cauliflower rice or lupini rice, and with fresh basil or cilantro sprinkled on top. 

Notes

• The chicken will not be fully cooked when it cooks with the vegetables but it will continue cooking as it simmers in the curry sauce. 

• Use full-fat coconut milk for the best results. 

• If you’re sensitive to spiciness, I recommend using 1 tablespoon of the red curry paste. Some brands are more mild than others so the heat level will vary a bit. 

• You can use a different kind of sweetener if preferred. An allulose-monkfruit blend keeps this low glycemic. Allulose dissolves well in sauces, and will give you better results than an erythritol-monkfruit blend. Feel free to substitute with plain granulated allulose or liquid allulose if preferred, but since it’s less sweet, you may need an extra tablespoon. 

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Crockpot Thai Red Chicken Curry (with Sweet Potatoes)

Yield: 3-4 servings

Prep time: 3-½ hours cooked on high, 5-½ hours if cooked on low

Ingredients

• 1 sweet potato, peeled and cut into large chunks

• 2 carrots, cut into large pieces

• 1 yellow onion, chopped

• 1-½ teaspoons fine sea salt

• 1 teaspoon ground black pepper

• 2 teaspoons garam masala

• ½ teaspoon ground turmeric

• 1 pound boneless and skinless chicken thighs

• 1-½ to 2 tablespoons Thai red curry paste (for mild, use 1 tablespoon)

• 1 tablespoon minced garlic

• 14.5 ounces full-fat, canned coconut milk

• 2 tablespoons granulated monk fruit sweetener with allulose 

• 2 teaspoons fish sauce (optional)

• Fresh Thai basil, regular basil, or cilantro, for serving

• Lime wedges, for serving

Instructions

1. Add the cut up sweet potato, carrot, and onion to the bottom of a Crockpot or slow cooker. 

2. In a small dish, combine the salt, pepper, garam masala, and turmeric. Sprinkle it on top of the chicken pieces, then place the thighs on top of the vegetables. 

3. In a measuring cup or small bowl, combine the red curry paste, garlic, and coconut milk. Mix well, then pour into the slow cooker. 

4. Cover and cook on high setting for 2-3 hours and on Low for 4-5 hours. 

5. During the last 30 minutes of cook time, remove the lid and stir in the granulated monk fruit sweetener and fish sauce. Let it continue cooking, uncovered, for 30 minutes to thicken slightly. (If you’re cooking it on Low heat, I recommend bumping it up to High heat at this point). 

6. Serve with cauliflower rice or lupini rice, and with fresh basil or cilantro sprinkled on top. 

Notes

• For a lower carb option, you can substitute the sweet potato for Chayote squash, butternut squash, cubed pumpkin, or simply use a low-carb vegetable like a bell pepper. 

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Thai Red Chicken Curry Sauce (for pre-cooked protein)

Yield: 3-4 servings

Prep time: ~20 minutes

Ingredients

• 1 tablespoon + 1 teaspoon avocado oil, divided

• 1 yellow onion, diced

• 1 large carrot, chopped small

• 1 bell pepper, sliced into 1-inch pieces 

• 2 teaspoons garam masala

• 1-½ teaspoons fine sea salt

• ½ teaspoon ground turmeric

• 1-½ to 2 tablespoons Thai red curry paste (for mild, use 1 tablespoon)

• 1 tablespoon minced garlic

• 14.5 ounces full-fat, canned coconut milk

• 2 tablespoons granulated monk fruit sweetener with allulose 

• 2 teaspoons fish sauce (optional)

Instructions

1. Heat a large pan/skillet over medium heat and add 1 tablespoon avocado oil. When it glistens, add the onion and carrot, and cook for 3-4 minutes, stirring occasionally. 

2. Add the bell pepper to the pan. Stir in the garam masala, salt, ground turmeric and the red curry paste. Cook for 3-5 minutes, stirring occasionally and letting the paste dry out slightly. 

3. Stir in the minced garlic and cook for another 30 seconds.

4. Pour in the coconut milk and add the sweetener and fish sauce. Bring the curry to a gentle boil, then reduce and let it simmer for 5-10 minutes. 

5. Taste and add more sweetener, if needed.

6. If using right away: Mix in 1 pound of pre-cooked chicken (like rotisserie chicken) or another pre-cooked protein of choice, like shredded beef or pork. Cook until the meat is heated through. 

7. To store for later: Let the sauce cool completely, then store in an airtight container or a freezer-safe container. Refrigerate for up to six days or store in the freezer for up to two months. When ready to use, heat gently on the stovetop and add pre-cooked chicken. Cook for 5 minutes or until the meat is heated through. 

Nutrition

Nutritional information is calculated by MyFitnessPal and is based on an estimate of 3 servings of the stovetop curry.

Calories: 525

Total fat: 34 g

Cholesterol: 140mg

Total carbohydrate: 21 g 

Dietary fiber: 4 g

Total sugar: 10 g

Protein: 34 g

Total net carbs: 17 g

Thai Red Chicken Curry, Three Different Ways

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