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

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Rice Cooker or Pot

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 can (13.5 ounces) full-fat coconut milk
  • 3 tablespoons red curry paste
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, sliced
  • 2 medium carrots, peeled and sliced into rounds
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 1/4 cup fresh basil leaves, torn
  • 2 cups uncooked jasmine rice

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the sliced onion, red bell pepper, and carrots on top.
  • In a bowl, whisk together the coconut milk, red curry paste, minced garlic, grated ginger, fish sauce, and brown sugar until smooth.
  • Pour the coconut mixture over the chicken and vegetables. Cover and cook on low for 6 hours or on high for 3 to 4 hours.
  • About 30 minutes before serving, cook the jasmine rice according to package directions.
  • Stir the lime juice into the curry. Shred or slice the chicken, then mix it back into the sauce.
  • Spoon the curry over the cooked jasmine rice and top with torn basil leaves.

Notes

If the curry tastes too mild after cooking, stir in an extra teaspoon of red curry paste. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the sauce. Use chicken thighs instead of breasts for the best texture in the slow cooker.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl, Rice Cooker or Pot