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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.
Table of Contents
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 (this slow cooker chicken and mushroom recipe and slow cooker BBQ chicken are good ones too!)
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).
And if you are looking for more easy curry recipes, try this butternut squash curry with chickpeas or leftover turkey curry (you can also use chicken instead).
Table of Contents
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
- 1 teaspoons grated fresh ginger
- 1-2 tablespoons red curry paste, (see note)
- 2 cups low sodium chicken stock
- 2 boneless, skinless chicken breasts
- 1/2 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. 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.
Notes
- 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
Absolutely delicious and easy to assemble!!! My husband said “this is addicting” 😉
AWW YAY!!
My 15 month old twins love this meal! I’ve made it four times and they have enjoyed it each time. I made it with and instant pot and did 10 minutes high pressure with 10 minutes natural release. Thank you for the great recipe!
Oh this makes me SO happy! Thank you for sharing!!
I can’t wait to make this! I just love that 90% of the ingredients in your recipes are already in my kitchen.
Yay!! That is always my goal! To create recipes with simple ingredients!
I made this in the instant pot today. I sauteed the aromatics and kept everything else the same, except for frozen chicken. I pressure cooked it for 12 minutes on high and let it release on its own. Delicious!!
Ooh thanks for sharing this!! I’m glad it turned out well in the IP!!!
This comment was very useful! I wouldn’t have tried with a pressure cooker otherwise. I made a double batch (fits our 6 qt Instant Pot) and it came out perfectly.
Zsofi — did you use frozen chicken or no? Thanks!
Hi do you know how to make this in an instant pot?
Hi! I’m sure it will work, but I haven’t tried so can’t provide specific cooking times. sorry!!
Just wondering , do u add all the coconut milk at the end or the beginning?
Hi! You add at at the end (see #3 in instructions). Hope you enjoy!
How can this be cooked on the stove top?
Hi! I’ve never tried so not sure but will try to experiment and share in the future!
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.