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Thai Coconut Curry Chicken Thighs with Jasmine Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Pot

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fish sauce
  • 1 red bell pepper, sliced
  • Juice of 1 lime
  • 1 cup jasmine rice, cooked according to package directions
  • Fresh cilantro, for serving

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the coconut milk, red curry paste, sliced onion, minced garlic, grated ginger, fish sauce, and sliced red bell pepper. Stir gently to coat the chicken evenly with the sauce.
  • Cover and cook on low for 6 to 8 hours until the chicken is very tender.
  • Stir in the lime juice right before serving. Taste and adjust the fish sauce if needed for more saltiness.
  • Spoon the cooked jasmine rice into bowls. Top each serving with chicken and plenty of the coconut curry sauce. Finish with a sprinkle of fresh cilantro.

Notes

Use full-fat coconut milk to keep the sauce from separating during the long cook. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it thicken slightly. Cook the jasmine rice fresh right before serving so it stays fluffy and soaks up the sauce well. Leftovers reheat nicely on the stove with a splash of water or extra coconut milk to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Medium Pot