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Creamy Crockpot Coconut Curry Chicken
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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 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lime, juiced
  • Fresh cilantro, chopped, for serving
  • Cooked white rice, for serving

Instructions
 

  • Place the chicken thighs in the bottom of the crockpot.
  • Add the diced onion, minced garlic, grated ginger, red curry paste, coconut milk, salt, and black pepper.
  • Stir everything together until the curry paste is evenly mixed into the coconut milk.
  • Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • Shred the chicken with two forks right in the crockpot or leave the pieces whole.
  • Stir in the lime juice, then serve over cooked white rice and top with chopped cilantro.

Notes

Full-fat coconut milk keeps the sauce thick and creamy, so avoid light versions. If the curry paste brand you use runs hot, start with 2 tablespoons and add more at the end if needed. Leftovers reheat well on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker