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

Equipment

  • Slow Cooker
  • Saucepan
  • Mixing Bowl

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 can (14 oz) full-fat coconut milk
  • 3 tbsp Thai red curry paste
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 2 cups uncooked jasmine rice
  • Fresh cilantro, chopped, for garnish
  • 1/4 cup roasted peanuts, chopped, for garnish

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the sliced onion and red bell pepper on top.
  • In a bowl, whisk together the coconut milk, Thai red curry paste, minced garlic, grated ginger, fish sauce, and brown sugar until smooth.
  • Pour the coconut curry mixture over the chicken and vegetables. Cover and cook on low for 6 to 7 hours or until the chicken is very tender.
  • About 30 minutes before serving, cook the jasmine rice according to package directions.
  • Stir the lime juice into the slow cooker. Taste the sauce and adjust seasoning if needed.
  • Spoon the rice into bowls. Top with chicken thighs and plenty of the coconut curry sauce. Finish with chopped cilantro and roasted peanuts.

Notes

For a thicker sauce, remove the lid for the final 30 minutes of cooking. The peanuts add nice crunch against the creamy curry, so do not skip them. Leftovers reheat well on the stove with a splash of water to loosen the sauce. Use boneless thighs for the best texture, and avoid light coconut milk if you want rich flavor.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Saucepan, Mixing Bowl