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

Equipment

  • Slow Cooker
  • Saucepan
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 can (14 ounces) full-fat coconut milk
  • 3 tablespoons 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
  • Juice of 1 lime
  • 1.5 cups uncooked jasmine rice
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the sliced onion, red bell peppers, minced garlic, and grated ginger on top.
  • In a bowl, whisk together the coconut milk, Thai red curry paste, fish sauce, and brown sugar until smooth. Pour this mixture over the chicken and vegetables.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
  • While the curry cooks, prepare the jasmine rice according to package directions in a saucepan or rice cooker. Set aside once done.
  • Once the chicken is finished, shred it directly in the slow cooker using two forks. Stir in the lime juice and mix everything together.
  • Serve the curry over the cooked jasmine rice and top with chopped fresh cilantro.

Notes

For best texture during the week, store the curry and rice in separate containers so the rice does not absorb too much sauce. If you prefer a milder version, start with 2 tablespoons of curry paste and add more at the end after tasting. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Saucepan, Cutting Board