Are you ready to take your taste buds on a culinary journey to Thailand? Look no further! This collection of 18 mouth-watering and easy-to-make crockpot recipes will transport you to the bustling streets of Bangkok, the tranquil temples of Chiang Mai, and the tropical islands of Koh Samui. From classic dishes like Thai Coconut Chicken Curry to innovative twists on traditional favorites, these slow cooker recipes are sure to become a staple in your kitchen.
In this article, we’ll explore the bold flavors and aromas that define Thai cuisine, from spicy curries and sour soups to sweet and sticky desserts. Whether you’re a seasoned cook or just starting out, these crockpot recipes are perfect for busy home cooks who want to enjoy delicious and authentic Thai food without sacrificing flavor or ease of preparation.
Thai Coconut Chicken Curry in the Crockpot
A creamy and aromatic Thai-inspired curry made easy with the help of your crockpot! This recipe is perfect for a quick weeknight dinner or a weekend meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can (14 oz) coconut milk
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add chicken, onion, garlic, ginger, curry paste, and cumin to the crockpot.
2. Pour in coconut milk and season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir well before serving. Garnish with cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Thai Peanut Beef Stew
This flavorful stew combines tender beef, aromatic spices, and creamy peanut sauce, all cooked to perfection in a slow cooker. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb beef chuck or brisket, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14 oz) coconut milk
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In the slow cooker, combine beef, onion, garlic, bell pepper, coconut milk, peanut butter, soy sauce, cumin, coriander, and cayenne pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Crockpot Thai Red Curry with Vegetables
A flavorful and aromatic slow-cooked curry made with tender vegetables and a rich red curry paste, perfect for a weeknight dinner or a special occasion. This Crockpot recipe is easy to prepare and requires minimal effort.
Ingredients:
– 1 can (14 oz) coconut milk
– 2 tbsp Thai red curry paste
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 zucchini, sliced
– 1 cup mixed vegetables (such as carrots, potatoes, and green beans)
– 1/4 cup water
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Add all ingredients except coconut milk to the Crockpot.
2. Cook on Low for 6-8 hours or High for 3-4 hours.
3. Stir in coconut milk during the last 30 minutes of cooking.
4. Serve hot over rice or noodles, garnished with cilantro.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Easy Thai Green Curry with Tofu in the Slow Cooker
This recipe is a flavorful and spicy slow-cooked curry that’s perfect for a quick and easy dinner. With just 10 minutes of prep time, you can have a delicious and aromatic meal ready to devour.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, sliced
– 3 cloves of garlic, minced
– 2 cups of mixed bell peppers (any color), sliced
– 2 cups of Thai green curry paste
– 1 can of coconut milk
– 1 cup of water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in the slow cooker on sauté mode. Add onion, garlic, and bell peppers; cook until tender.
2. Add tofu, curry paste, coconut milk, and water/broth. Stir well.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Thai Pineapple Chicken
This recipe combines the sweetness of pineapple with the bold flavors of Thai cuisine, all made easy with your slow cooker. Perfect for a weeknight dinner or a casual gathering, this dish is sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) diced pineapple in juice
– 1/2 cup coconut milk
– 1/4 cup Thai red curry paste
– 2 tbsp brown sugar
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a slow cooker, combine chicken, pineapple, coconut milk, curry paste, brown sugar, and cumin.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve hot over rice or noodles.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Thai Basil Pork with Rice
Transform your slow cooker into a flavorfulThai kitchen with this Crockpot Thai Basil Pork with Rice recipe, combining the rich flavors of pork, basil, and coconut milk.
Ingredients:
– 1 lb boneless pork shoulder
– 1 onion, sliced
– 2 cloves garlic, minced
– 1/4 cup fresh Thai basil leaves, chopped
– 1 tablespoon grated ginger
– 1 can (14 oz) coconut milk
– 1 cup uncooked white rice
– 2 cups water
– Salt and pepper to taste
– Cooking spray or oil for the slow cooker
Instructions:
1. Preheat your Crockpot to Low.
2. In a large bowl, combine pork shoulder, onion, garlic, Thai basil, and ginger. Mix well.
3. Add the mixture to the Crockpot and top with coconut milk.
4. Cook on Low for 8 hours or High for 4-5 hours.
5. About 30 minutes before serving, add cooked rice and water to the Crockpot. Stir well.
6. Season with salt and pepper to taste.
Cooking Time: 8 hours (Low) or 4-5 hours (High)
Thai Yellow Curry with Chickpeas in the Slow Cooker
This creamy and aromatic slow cooker curry is a flavorful twist on traditional Thai yellow curry, featuring chickpeas as the protein-packed star. With minimal prep time, this recipe is perfect for a busy day when you need a warm and satisfying meal.
Ingredients:
– 1 can (14 oz) coconut milk
– 2 tbsp Thai yellow curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. In the slow cooker, combine curry paste, onion, garlic, chickpeas, cumin, turmeric, salt, and pepper.
2. Pour in coconut milk and water; stir until smooth.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Serve hot with steamed rice or noodles, garnished with fresh cilantro (optional).
Cooking Time: 6-8 hours (Low), 3-4 hours (High)
Slow Cooker Thai Lemongrass Beef Soup
This hearty and aromatic soup is a perfect blend of East meets West, with tender beef and the bright, citrusy flavors of Thailand. Let your slow cooker do all the work for you!
Ingredients:
– 1 lb beef brisket or chuck, cut into 2-inch pieces
– 2 stalks lemongrass, bruised
– 4 cups beef broth
– 1 can (14 oz) coconut milk
– 2 tbsp fish sauce
– 2 tsp brown sugar
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Fresh lime wedges, for serving
Instructions:
1. In a slow cooker, combine beef, lemongrass, beef broth, coconut milk, fish sauce, brown sugar, cilantro, garlic, and ginger.
2. Cook on low for 8 hours or high for 4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with a squeeze of lime juice.
Cooking Time: 8 hours (low) or 4 hours (high)
Crockpot Thai Sweet Chili Chicken
This recipe combines the flavors of Thailand with a sweet and spicy kick, making it perfect for a weeknight dinner or party. With minimal effort, you’ll have a delicious and aromatic dish that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup Thai red curry paste
– 1/2 cup sweet chili sauce
– 1/4 cup coconut milk
– 2 tbsp brown sugar
– 1 tsp garlic powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In the crockpot, whisk together curry paste, sweet chili sauce, coconut milk, brown sugar, garlic powder, and cumin.
2. Add the chicken breasts to the mixture and season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Thai Massaman Curry with Potatoes in the Slow Cooker
This rich and flavorful curry is a twist on the classic Thai dish, featuring tender potatoes and a depth of spices that will leave you wanting more.
Ingredients:
– 1 lb boneless chicken thighs, cut into bite-sized pieces
– 2-3 medium-sized potatoes, peeled and cubed
– 2 tablespoons Massaman curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 can coconut milk
– 1 cup chicken broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In the slow cooker, combine chicken, potatoes, Massaman curry paste, onion, garlic, and oil.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in coconut milk, chicken broth, and fish sauce (if using).
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Thai Cashew Chicken
Experience the bold flavors of Thailand with this easy and aromatic slow cooker recipe. Perfect for a weeknight dinner or a crowd-pleasing meal, this dish combines tender chicken, creamy cashews, and spicy Thai elements in one convenient pot.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup unsalted cashews
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup Thai red curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In the slow cooker, combine chicken, cashews, onion, garlic, ginger, and curry paste.
2. Pour in coconut milk and stir until well combined.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with fish sauce (if using) and salt to taste.
5. Garnish with fresh cilantro leaves before serving.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Thai Ginger and Garlic Shrimp
This Crockpot recipe is a perfect blend of sweet, sour, and spicy flavors that will leave you craving for more. With just a few simple ingredients and minimal effort, you’ll have a delicious and healthy meal ready in no time.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1/4 cup Thai red curry paste
– 1/4 cup coconut milk
– 2 cups chicken broth
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In the Crockpot, combine oil, garlic, ginger, curry paste, coconut milk, chicken broth, soy sauce, and honey.
2. Add the shrimp to the Crockpot and stir gently to coat with the sauce.
3. Cook on low for 4-5 hours or high for 2-3 hours.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired.
6. Serve hot over rice or noodles.
Cooking Time: 4-5 hours (low) or 2-3 hours (high)
Thai Pumpkin Curry in the Slow Cooker
A creamy and aromatic Thai-inspired curry that combines roasted pumpkin with coconut milk, spices, and your choice of protein. Perfect for a warm and comforting meal on a chilly day.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken or vegetable broth
– 1/4 cup water
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Optional: 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Instructions:
1. Heat oil in the slow cooker on high for 30 seconds.
2. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
3. Stir in curry paste; cook for 1 minute.
4. Add pumpkin, coconut milk, broth, water, salt, and pepper. Stir to combine.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. If using protein, add it during the last hour of cooking.
Serve:
Garnish with chopped fresh cilantro, scallions, or toasted peanuts. Serve over rice or noodles, if desired.
Slow Cooker Thai Drunken Noodles
Experience the bold flavors of Thailand with this easy-to-make slow cooker recipe for drunken noodles. This dish is a perfect combination of spicy, sweet, and savory notes that will leave you craving more.
Ingredients:
– 1 pound rice noodles
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup mixed vegetables (e.g., carrots, snap peas, mushrooms)
– 2 cups chicken broth
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Cook rice noodles according to package instructions.
2. In the slow cooker, heat oil over medium-high heat. Add onion, garlic, and red bell pepper; cook until tender.
3. Add mixed vegetables, chicken broth, soy sauce, oyster sauce (if using), ginger, cumin, and chili flakes. Stir well.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve cooked noodles with the slow-cooked mixture. Garnish with cilantro and serve hot.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Thai Mango Sticky Rice Pudding
A creamy and sweet dessert infused with the flavors of Thailand, this Crockpot recipe is perfect for a warm weather treat.
Ingredients:
– 1 cup sticky rice (also known as glutinous or sweet rice)
– 2 cups water
– 1/4 cup granulated sugar
– 1/4 cup mango puree
– 1/4 cup coconut milk
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Rinse the sticky rice and combine it with water in a Crockpot.
2. Add sugar, mango puree, coconut milk, melted butter, vanilla extract, and salt to the Crockpot.
3. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring occasionally.
4. Once cooked, fluff the rice mixture with a fork to create a creamy texture.
Cooking Time: 4-5 hours (LOW) or 2-3 hours (HIGH)
Thai Spicy Eggplant Curry in the Slow Cooker
Savor the bold flavors of Thailand with this easy-to-make curry that simmers to perfection in your slow cooker. This recipe combines tender eggplant, aromatic spices, and creamy coconut milk for a deliciously spicy and satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 tablespoon vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1/2 cup water
– 2 tablespoons Thai red curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In the slow cooker, heat oil over medium-high heat. Add onion and cook until softened.
2. Add garlic, ginger, and eggplant. Cook for 5 minutes.
3. Stir in curry paste, coconut milk, water, fish sauce (if using), salt, and pepper.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Thai Coconut Rice Pudding
A creamy and aromatic rice pudding infused with the flavors of Thailand, perfect for a comforting dessert or snack.
Ingredients:
– 1 cup uncooked white or brown rice
– 3 cups coconut milk
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon Thai red curry paste
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 2 tablespoons unsalted butter, melted
Instructions:
1. Rinse the rice and add it to the slow cooker.
2. In a separate bowl, whisk together coconut milk, sugar, salt, curry paste, cinnamon, and vanilla extract.
3. Pour the wet ingredients over the rice in the slow cooker.
4. Add the melted butter and stir until well combined.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Fluff with a fork to separate the grains.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Thai Honey Garlic Chicken Wings
Elevate your snack game with this mouthwatering recipe that combines the richness of honey, the boldness of garlic, and the comfort of slow-cooked chicken wings. Perfect for parties or a cozy night in!
Ingredients:
– 2 pounds boneless, skinless chicken wings
– 1/4 cup honey
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (for some heat)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In the Crockpot, whisk together honey, garlic, soy sauce, fish sauce (if using), ginger, and red pepper flakes.
2. Add chicken wings and toss to coat evenly with the marinade.
3. Cook on Low for 4-5 hours or High for 2-3 hours, until chicken is tender and caramelized.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired.
6. Serve hot and enjoy!
Cooking Time: 2-5 hours
Summary
Get ready to transport your taste buds to Thailand with these 18 flavorful and easy-to-make crockpot recipes! From classic dishes like Thai Coconut Chicken Curry and Slow Cooker Thai Red Curry, to unique twists like Crockpot Thai Mango Sticky Rice Pudding and Thai Spicy Eggplant Curry, there’s something for every palate. With a focus on bold flavors and aromas, these slow cooker recipes are perfect for busy home cooks looking to add some international flair to their meals. So go ahead, dive in, and discover the delicious world of Thai crockpot cooking!
Leave a Reply