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Slow Cooked Thai Coconut Chicken Curry (gf)

This is one of my favourite curries of all time. This is made with chicken drumsticks and thighs rather than breast meat. They give a far better flavour esp when slow cooked.

This is made using a shop bought paste as it makes it easier for the majority of people who don’t have the time or maybe the finances to make their own. Check the label to ensure it is gluten free if this is important to you.

I will upload the recipe for a homemade paste at some stage. It is impossible to get all the ingredients where I live now.



Allergens : Gluten & Lactose Free

Chicken Drumsticks & Thighs – 8 – 12 of each

Coconut Milk – 400ml Tin

Tomato Passata – 500g

Thai Red Curry Paste – 4 tbsp

Lemongrass – 1

Garlic – 4 cloves chopped

Ginger – 1 inch piece chopped

Juice of 1 lime

Baby or Salad Potatoes – 500g

Mixed Peppers – 1.5

Peanut Butter (optional) – 2 tbsp




You will need – 1 Casserole dish or slow cooker, 1 pot, 1 veggie chopping board, 1 sharp knife and 1 slotted spoon.


*Remove the skin from the chicken thighs and drumsticks for a healthier option.


Put all the ingredients into the slow cooker and cook on low for 6 – 8 hours, add the potatoes and sliced peppers for the last hour. If using a casserole dish cook, covered in the oven 150c for 3 – 4 hours adding the potatoes and peppers for the last 45 minutes.


Using the slotted spoon remove the chicken and place in a dish.


Pour the sauce with the peppers and potatoes into the pot then boil on high for 5 – 10 minutes. The sauce will thicken slightly.


Remove the peppers and potatoes from the sauce and place them on the plates or in a serving bowl.


Pour the sauce over the chicken sprinkle with chopped basil or coriander and serve beside the potatoes and peppers.

    • Anna
    • 8th February 2017

    Just put this in the slow cooker – can’t wait till this evening to see if it tastes as good as it looks 🙂

    • loreto
    • 20th September 2017

    I have made it twice, so Tasty.

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