A cozy, hearty meal is what I promise with this Thai chicken and lentil curry recipe! Made with a few kitchen staples, it's a healthy and EASY dinner perfect for the whole family.
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About this Thai chicken lentil curry
On my busy days when I know I'll be out and about, I always turn to my trusty ol' friend, the slow cooker. And this is one of my go-to recipes!
In the morning, I simply throw all the ingredients into my crockpot, and after a long day of chasing around the kids, we delight in this ready-made dinner.
Added bonus - Your house will smell so delicious, too!
And double added bonus - Makes great leftovers!
This is a thick curry due to the addition of lentils, which expand as they cook in the liquid.
While it's delicious as is, if you'd like a more authentic version and want to layer in even more depth of flavor, feel free to add some peanut butter (2-3 tablespoons) and fish sauce (up to 1 tablespoon).
Ingredients
Chicken breasts- can also use thighs.
Full Fat Coconut milk- Very important that you use unsweetened FULL FAT that comes in a can not carton, which is much more diluted and oftentimes contain sugar.
Lentils - green will work best as red or yellow lentils will break down too much.
Chicken stock - look for the low-sodium kind. You can also use vegetable broth.
Thai red curry paste - I really love the mae ploy brand. For more tips check out the FAQ section.
Instructions
Tips for Success
- Be sure to add the chicken breasts on top to prevent overcooking.
- Stir in the coconut milk once the curry is finished cooking. You can add as much as you wish.
Serving Suggestions
This slow cooker Thai chicken curry is a complete meal as you have a protein, iron (a super important nutrient for babies), vegetables, and carbohydrates from the lentils.
But you can certainly enjoy with a side of white or brown rice. Cauliflower rice would be lovely, too, if you want to up the vegetable intake.
For babies
Start with a small portion as seeing too much food can be overwhelming to your baby. Be sure to finely mince/shred the chicken.
How to serve chicken to babies
Frequently Asked Questions
Curry powder is very different from Thai curry paste so it will not work in this recipe.
There are several varieties that you can use. Red curry paste is the most versatile, and it's what I always have on hand.
It is spicy so if you are planning to enjoy with your baby or child, use less (1 tablespoon) or substitute with yellow or massaman curry paste.
Check out this 3 ingredient Thai peanut sauce for more details.
You can, especially if you desire a creamier, richer curry.
Transfer to an airtight container and keep in the fridge for up to 4 days.
Absolutely! Transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.
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Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Slow Cooker Thai Chicken Lentil Curry
Equipment
Ingredients
- 1 medium yellow onion, chopped
- 8 ounces cremini mushrooms, sliced
- 1 cup dried green lentils, rinsed
- 14.5 ounce can no-salt-added diced tomatoes
- 3 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 2-3 tablespoons red curry paste (see note)
- 2 cups low sodium chicken stock
- 2 boneless, skinless chicken breasts
- ½ cup full-fat coconut milk, or more as desired
- Toppings: lime juice, fresh cilantro
Instructions
- Add all the ingredients up to the chicken breasts to the slow cooker.
- Combine thoroughly. Season chicken with salt and pepper and place on top.
- Cover and cook on low for 6 hours. Shred the chicken with a fork and mix into the curry. Stir in coconut milk. Serve.
Notes
- Depending on your heat preference, feel free to add up to 3 tablespoons of curry paste
- Can also add some peanut butter (2-3 tablespoons) and fish sauce (up to 1 tablespoon).
- Red curry paste - if planning to enjoy with your baby or child, use less (1 tablespoon) or substitute with yellow or massaman curry paste.
- Absolutely! Transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.
Mariam says
How can this be cooked on the stove top?
Min says
Hi! I've never tried so not sure but will try to experiment and share in the future!
Azzah Pennington says
That looks good hearty meal. Will try it with my 2 year old grandson picky eater. I always make my own bone stock and freeze it in portions so clean and natural. Thank you for your wonderful recipes. I made the spinach muffins and he loved it.
Pam Stewart says
It's a bit warm here make this now Min but will certainly be making it in my slow cooker in a couple of months.
Allie says
I'm always looking for new recipes for my slow cooker and I love this. Pinning
dixya | food, pleasure, and health says
i have all of the ingredients you listed above so i will have to make this soon!!!
Tara | Treble in the Kitchen says
I love Thai cuisine! This looks delish!
Cindys Recipes and Writings says
Great idea to make this in a slow cooker! Yum!
Rebecca says
Everything about this looks & sounds delicious! Can't wait to try this recipe
Rebecca @ Strength and Sunshine says
I would LOVE this!! My goodness! Over a nice bowl of rice...the perfect meal in every way!
Emily @ Sinful Nutrition says
Ohmygosh Min, this looks SOO good! Definitely pinned for this weekend. Can't wait for my house to smell amazing! 🙂
Lauren @ Eating with a Purpose says
This looks so hearty, flavorful and healthy! I also love that this is made in the slow cooker. Pinning to make!
rachel @ Athletic Avocado says
I love using the slow cooker so much! This looks so hearty and filling and perfect for winter, yum!