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

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 can (14 ounces) coconut milk
  • 1/4 cup Thai red curry paste
  • 1 large onion, sliced
  • 2 red bell peppers, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 4 cups cooked jasmine rice, for serving

Instructions
 

  • Place the chicken pieces, onion, bell peppers, garlic, and ginger into the slow cooker.
  • In a bowl, whisk together the coconut milk, red curry paste, fish sauce, and brown sugar until smooth.
  • Pour the coconut milk mixture over the chicken and vegetables in the slow cooker. Stir gently to combine.
  • Cover and cook on low for 6 hours, until the chicken is tender and the sauce has thickened slightly.
  • Stir in the lime juice. Serve the curry over the cooked jasmine rice and sprinkle with chopped cilantro.

Notes

For best texture, slice the vegetables evenly so they cook at the same rate as the chicken. If you prefer a thicker sauce, remove the lid for the final 30 minutes of cooking. Leftovers store well in the fridge for up to three days, and the curry can be frozen without the rice for up to two months.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board