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Thai Coconut Curry 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 (14-ounce) can full-fat coconut milk
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • Juice of 2 limes
  • 1 red bell pepper, thinly sliced
  • Cooked jasmine rice, for serving
  • Fresh cilantro and lime wedges, for serving

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker in a single layer.
  • Pour the coconut milk over the chicken, then add the red curry paste, fish sauce, brown sugar, garlic, ginger, and lime juice.
  • Stir gently to combine the sauce ingredients around the chicken.
  • Scatter the sliced red bell pepper on top.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is very tender.
  • Serve the chicken and sauce over jasmine rice, topped with fresh cilantro and lime wedges.

Notes

For a thicker sauce, remove the lid for the last 30 minutes of cooking. If you prefer less heat, start with 2 tablespoons of curry paste and add more at the end if needed. Leftovers reheat well the next day and the flavors actually deepen overnight.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl