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Thai Coconut Chicken Thighs
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 can (13.5 ounces) full-fat coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, for serving

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, stir together the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, and grated ginger 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 very tender. Stir in the lime juice right before serving.
  • Spoon the chicken and sauce over cooked rice and sprinkle with chopped cilantro.

Notes

For a thicker sauce, remove the lid for the last 30 minutes of cooking so some liquid can evaporate. If you prefer less heat, start with 2 tablespoons of curry paste and add more at the end after tasting. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl