Crockpot Vietnamese Chicken Curry Recipe
This Crockpot Vietnamese Chicken Curry is rich, aromatic, and ridiculously easy—because the slow cooker does the heavy lifting while you relax. Juicy chicken simmers in a velvety coconut curry infused with fragrant lemongrass, star anise, and bold spices. The result? A deeply flavorful, mildly spicy, and slightly sweet dish that’s perfect over rice or a warm baguette. Forget standing over a stove—this curry makes itself. Your kitchen will smell like a Vietnamese street market, but without the hassle of travel. Get ready for comfort food with a punch of bold, layered flavors.
Crockpot Vietnamese Chicken Curry Recipe
A slow-cooked Vietnamese curry with coconut milk, aromatic spices, and tender chicken. Rich, fragrant, and ridiculously simple.
Ingredients
For the Curry Base:
- 1.5 lbs bone-in chicken thighs
- 1 can 14 oz coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 2 teaspoons sugar
- 2 tablespoons lemongrass finely chopped
- 3 cloves garlic minced
- 1- inch ginger grated
- 1 small onion sliced
- 1 star anise
- 1 cinnamon stick
- ½ teaspoon black pepper
For the Vegetables & Garnish:
- 2 medium potatoes peeled & cubed
- 1 large carrot sliced
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
- Steamed rice or crusty bread for serving
Instructions
Step 1: Prep the Ingredients
- Chop lemongrass, garlic, ginger, and onion.
- Cube potatoes and slice carrots.
Step 2: Assemble in the Crockpot
- Place chicken thighs in the slow cooker.
- Mix coconut milk, broth, fish sauce, curry powder, turmeric, sugar, and pepper.
- Pour the mixture over the chicken.
Step 3: Slow Cook the Magic
- Add lemongrass, garlic, ginger, onion, star anise, and cinnamon stick.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Step 4: Add Vegetables
- Add potatoes and carrots in the last 45 minutes.
Step 5: Serve & Enjoy
- Spoon curry over rice or serve with a crusty baguette.
- Top with fresh cilantro and a squeeze of lime.
Notes
Nutritional Information (Per Serving)
- Calories: ~520
- Total Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 25%
- Potassium: 22%
- Calcium: 12%
- Vitamin A: 40%
Pro Tips for the Best Vietnamese Chicken Curry
- Use bone-in chicken thighs for maximum flavor and tenderness.
- Want more heat? Add a chopped red chili or extra black pepper.
- For a thicker curry, remove the lid for the last 30 minutes.
- Serve with a baguette if you want that true Vietnamese experience.
- Leftovers? They taste even better the next day, so make extra.
