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Thai Coconut Chicken and Vegetable Curry Stew
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 can (14 ounces) full-fat coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 medium onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 2 medium Yukon gold potatoes, cubed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped

Instructions
 

  • Place the chicken pieces, onion, carrots, bell pepper, and potatoes into the slow cooker.
  • In a bowl, whisk together the coconut milk, red curry paste, garlic, ginger, chicken broth, fish sauce, and brown sugar until smooth.
  • Pour the coconut milk mixture over the chicken and vegetables in the slow cooker.
  • Cover and cook on low for 6 to 7 hours, until the chicken is tender and the vegetables are soft.
  • Stir in the lime juice just before serving.
  • Ladle the stew into bowls and top with chopped cilantro.

Notes

For a thicker stew, mash a few potato pieces with a fork before adding the lime juice. If the curry tastes too mild after cooking, stir in an extra teaspoon of red curry paste at the end. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board, Mixing Bowl