Slow Cooker Thai Coconut Chicken Curry with Lemongrass

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and fragrant slow cooker curry combining tender chicken thighs with creamy coconut milk and fresh lemongrass for a comforting Thai-inspired meal. This thai-inspired curry ready in about 435 minutes pairs pounds boneless skinless chicken thighs, (13.5 oz) coconut milk, tablespoons red Thai curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (13 ratings) Prep: 15 min Cook: 420 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 4 minced garlic cloves and 1 tablespoon grated ginger, sautéing for 1 minute until fragrant.
  2. Step 2: Stir in 3 tablespoons red Thai curry paste, cooking for 2 minutes to deepen the flavors.
  3. Step 3: Transfer the garlic-ginger-curry mixture to the slow cooker. Add 1.5 pounds boneless skinless chicken thighs, 1 can (13.5 oz) coconut milk, 2 bruised and chopped lemongrass stalks, 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1/2 cup water. Stir gently to combine.
  4. Step 4: Nestle 8 halved baby eggplants into the curry. Cover and cook on low for 6-7 hours until chicken is tender and eggplants are soft.
  5. Step 5: Remove lemongrass stalks, stir in 1 tablespoon lime juice and 1/4 cup fresh Thai basil leaves just before serving to brighten the dish.

Frequently asked questions

How long does Slow Cooker Thai Coconut Chicken Curry with Lemongrass take to make?

Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Thai Coconut Chicken Curry with Lemongrass?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in Slow Cooker Thai Coconut Chicken Curry with Lemongrass?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Thai Coconut Chicken Curry with Lemongrass for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Thai Coconut Chicken Curry with Lemongrass?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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