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Crockpot Vietnamese Chicken Curry Recipe

Emily Carter
A slow-cooked Vietnamese curry with coconut milk, aromatic spices, and tender chicken. Rich, fragrant, and ridiculously simple.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings
Calories 520 kcal

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.
This Crockpot Vietnamese Chicken Curry is easy, comforting, and packed with bold, fragrant flavors—without you having to lift a finger.