Crockpot Thai Coconut Curry Chicken
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 (14-ounce) can full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- Cooked jasmine rice for serving
- Chopped cilantro for garnish
Instructions
- Add the chicken thighs to the bottom of the crockpot.
- Pour the coconut milk over the chicken.
- Stir in the red curry paste, fish sauce, brown sugar, lime juice, and salt until the sauce is evenly combined.
- Cover and cook on low for 6 hours until the chicken is very tender.
- Shred or slice the chicken directly in the sauce.
- Serve over cooked jasmine rice and top with chopped cilantro.
Notes
If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it reduce slightly. Use full-fat coconut milk for the creamiest texture. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker
Cuisine: Thai
Equipment: Slow Cooker