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Creamy Coconut Chicken Curry
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 (14-ounce) can full-fat coconut milk
  • 3 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 cup frozen peas
  • Cooked jasmine rice, for serving
  • Chopped cilantro, for garnish

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Pour the coconut milk over the chicken.
  • Add the red curry paste, brown sugar, sliced red bell pepper, and frozen peas.
  • Stir everything gently to coat the chicken and vegetables.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender.
  • Serve the curry over cooked jasmine rice and top with chopped cilantro.

Notes

If the sauce seems thin at the end, remove the lid for the final 30 minutes to let it thicken. Stir in an extra teaspoon of brown sugar only if you prefer a sweeter balance. Leftovers keep well in the fridge for two days and reheat smoothly on the stovetop with a splash of water.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker