Slow Cooker Thai Coconut Chicken Curry with Jasmine Rice
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into chunks
- 1 can (14 ounces) full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked jasmine rice, for serving
Instructions
- Add the chicken chunks, sliced onion, red bell pepper, minced garlic, and grated ginger to the slow cooker.
- In a mixing bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice until smooth.
- Pour the coconut milk mixture over the chicken and vegetables in the slow cooker.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
- Stir in the chopped cilantro right before serving.
- Spoon the curry over the cooked jasmine rice.
Notes
Use full-fat coconut milk to maintain a thick, creamy sauce that clings to the rice. If the curry tastes too spicy after cooking, stir in a teaspoon of brown sugar to mellow the heat. Leftovers keep well in the fridge for up to three days and reheat smoothly with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl