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Slow Cooker Thai Coconut Curry Chicken with Vegetables
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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
  • 1 can (14 ounces) coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 large onion, thinly sliced
  • 2 red bell peppers, sliced
  • 2 carrots, peeled and sliced
  • 2 cups broccoli florets
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • Cooked jasmine rice, for serving
  • Fresh cilantro and Thai basil, for garnish

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the coconut milk, red curry paste, sliced onion, red bell peppers, carrots, garlic, ginger, fish sauce, and brown sugar. Stir to coat the chicken and vegetables evenly.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is tender and shreds easily.
  • Stir in the broccoli florets during the final 30 minutes of cooking so they soften but keep some texture.
  • Shred the chicken with two forks directly in the slow cooker, then stir in the lime juice.
  • Serve over cooked jasmine rice and top with fresh cilantro and Thai basil.

Notes

Add the broccoli only at the end to prevent it from becoming too soft after reheating. The sauce thickens slightly as it cools, so stir in a splash of water when warming leftovers. This recipe stores well in airtight containers for up to four days and freezes nicely if you want to portion it out ahead.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board