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Slow Cooker Thai Coconut Chicken Curry with Noodles
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 (14-ounce) can coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, sliced
  • 2 medium carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 8 ounces rice noodles
  • Juice of 1 lime
  • Fresh cilantro leaves for serving
  • 1/4 cup chopped peanuts for serving

Instructions
 

  • Place the chicken pieces, coconut milk, curry paste, onion, bell pepper, carrots, garlic, ginger, fish sauce, and brown sugar in the slow cooker. Stir until the curry paste is evenly mixed through the other ingredients.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  • About 15 minutes before the curry is done, cook the rice noodles in a pot of boiling water according to the package directions, then drain them.
  • Stir the lime juice into the finished curry. Serve the curry over the cooked noodles and top each bowl with cilantro and peanuts.

Notes

Cook the noodles right before serving so they stay separate and do not absorb too much sauce while sitting. Full-fat coconut milk gives the curry a thicker texture that clings nicely to the noodles. If the sauce seems too thick at the end, stir in a small splash of water before adding the lime juice. Leftovers keep well in the fridge for two days and reheat gently on the stove with a little extra coconut milk to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Large Pot