Go Back
Slow Cooker Thai Coconut Curry Chicken with Jasmine Rice
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into chunks
  • 1 (14-ounce) can full-fat coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 medium onion, sliced
  • 1 red bell pepper, 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 jasmine rice
  • 3 cups water
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Place the chicken thighs, coconut milk, red curry paste, onion, red bell pepper, garlic, ginger, fish sauce, and brown sugar into the slow cooker. Stir gently to coat the chicken and vegetables.
  • Cover and cook on low for 6 hours or until the chicken is very tender.
  • About 20 minutes before serving, combine the jasmine rice and water in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until the rice is fluffy.
  • Stir the lime juice into the curry. Spoon the rice into bowls, top with the chicken and sauce, and sprinkle with chopped cilantro.

Notes

If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. Use full-fat coconut milk so the curry stays creamy instead of separating. Leftovers reheat well the next day with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Medium Saucepan, Cutting Board, Knife