Chop the chicken on a cutting board into bite-size pieces and transfer it to the crock pot. Add in the remaining ingredients (coconut milk, onion, garlic, ginger, red curry paste, fish sauce, pure maple syrup, rice vinegar, and sea salt) and give everything a big stir. Don’t worry if there are chunks of curry paste and coconut milk that aren’t easily mixing in - they will dissolve during the cooking process.

Secure the lid on the crock pot and cook on High heat for 4 hours or Low heat for 6 to 8 hours.

If you’re adding vegetables, do so at least 1 hour before the curry is finished cooking. If you want very soft vegetables, add them 1.5 to 2 hours prior to the end of cooking.

Serve red curry chicken with steamed brown rice, jasmine rice, or white rice and enjoy! For a low-carb option, serve with cauliflower rice. If you love Thai basil feel free to stir Thai basil leaves into the curry just before serving. You can also serve this healthy meal with fresh cilantro on top.

The red curry sauce will thicken up after the curry finishes cooking and begins to cool. To thicken up the sauce quickly, you can add 1 to 3 tablespoons of tapioca flour, gluten-free all-purpose flour, or cornstarch.