Slow-Cooker Cashew Cream Red Curry Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the chicken thighs in a hot skillet before adding them to the slow cooker. This adds a golden crust and deepens the overall taste.

While the video doesn't show this step, it's a simple upgrade that takes the dish from good to great. If you skip it, the curry will still be delicious.

To make your own roasted cashew cream, soak 1 cup of raw cashews in hot water for 2 hours, then drain and blend with 1/2 cup water until smooth.

Roast the cashews beforehand for a deeper flavor. Store any leftover cashew cream in the refrigerator for up to 5 days—it's also great in soups or smoothies.

Variations

• Extra Vegetables: Add sliced zucchini, carrots, or snap peas along with the bell pepper for more color and crunch. Increase the cooking time by 30 minutes if adding dense vegetables like carrots.
• Spicy Kick: For a spicier curry, add 1-2 minced Thai bird chilies or a teaspoon of sriracha with the curry paste. Adjust the amount to your heat preference.
• Coconut Milk Version: Replace the cashew cream with an equal amount of full-fat coconut milk for a more traditional Thai flavor. Omit the butter for a dairy-free option.
• Add Protein: Add 1 pound of peeled shrimp during the last 30 minutes of cooking for a surf-and-turf twist. The shrimp will cook through quickly and absorb the curry flavors.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooled curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until bubbling.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen overnight.

Reheat gently on the stovetop or in the microwave until piping hot. The sauce may thicken upon cooling; add a splash of water or broth when reheating to loosen it.

This curry is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. The chicken will marinate in the curry paste and cream overnight, infusing even more flavor.

Serving ideas

Serve the curry over steamed basmati rice to soak up every bit of the velvety sauce. Warm naan on the side is perfect for dipping and scooping. For a complete meal, add a simple cucumber salad or sautéed greens. The curry is hearty enough to stand alone, but the rice and naan make it feel like a feast.

Garnish with fresh cilantro leaves and a squeeze of lime juice for brightness, if desired. A sprinkle of chopped peanuts or extra cashews adds crunch. The curry is rich and satisfying, so a little goes a long way. Pair it with a cold beer or a crisp white wine to balance the heat.

Frequently asked questions

Recipe card

Slow-Cooker Cashew Cream Red Curry Chicken Thighs

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 3 tbsp Thai red curry paste
• 1 can (8 oz) sliced bamboo shoots, drained
• 1 red bell pepper, sliced into strips
• 1 1/2 cups roasted cashew cream
• 4 tbsp unsalted butter, cut into pats

Instructions

1. Place the chicken thighs in the bottom of the slow cooker in a single layer. Spoon the red curry paste over the chicken and spread it evenly. Scatter the drained bamboo shoots and red bell pepper strips over the top.
2. Pour the cashew cream over the chicken and vegetables. Place the butter pats on top.
3. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. The sauce will bubble gently and thicken.
4. After 4 hours, check the chicken with an instant-read thermometer. It should register 165°F (74°C) in the thickest part. If not, continue cooking for another 30 minutes.
5. Stir the curry gently to combine the sauce. Serve over steamed basmati rice with warm naan on the side. Ladle the sauce generously over each portion.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

15 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.