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.
About this chicken curry with lentils
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).
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.
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.
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.
Start with a small portion as seeing too much food can be overwhelming to your baby. Be sure to finely mince/shred the chicken.
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.
You may also be interested in
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
- 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
- 1 teaspoons grated fresh ginger
- 1-2 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
- Add all the ingredients up to the chicken breasts to the slow cooker.
- Combine thoroughly. Place chicken 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.
- Depending on your heat preference, feel free to add up to 2 tablespoons of curry paste
- If planning to enjoy with your baby or child, use 1 tablespoon or substitute with yellow or massaman curry paste, which are milder in flavor