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Slow Cooker Thai Coconut Curry Chicken Breast over Jasmine Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Pot
  • Cutting Board

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 (14 oz) can coconut milk
  • 3 tablespoons red curry paste
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 2 cups jasmine rice
  • 4 cups water

Instructions
 

  • Place the sliced onion, minced garlic, and grated ginger in the bottom of the slow cooker.
  • Add the chicken breasts on top of the aromatics.
  • In a bowl, whisk together the coconut milk, red curry paste, fish sauce, and brown sugar until smooth.
  • Pour the coconut mixture over the chicken and add the sliced red bell pepper.
  • Cover and cook on low for 5 to 6 hours until the chicken reaches an internal temperature of 165°F.
  • While the chicken cooks, bring the water to a boil in a medium pot. Add the jasmine rice, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it rest covered for 5 minutes.
  • Shred or slice the chicken in the slow cooker and stir in the lime juice.
  • Spoon the chicken and sauce over the cooked jasmine rice. Sprinkle with chopped cilantro before serving.

Notes

Stir the sauce gently after cooking to keep the coconut milk from separating. If the sauce seems thin, remove the lid for the last 30 minutes to thicken it slightly. Leftovers reheat well in a covered skillet over low heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Medium Pot, Cutting Board