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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
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 (14-ounce) can full-fat coconut milk
  • 3 tablespoons red curry paste
  • 1 onion, chopped
  • 1 red bell pepper, sliced
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 2 cups cooked jasmine rice, for serving

Instructions
 

  • Add the chicken thighs to the slow cooker. Pour in the coconut milk and stir in the red curry paste until the paste is mostly dissolved.
  • Add the onion, red bell pepper, carrots, garlic, ginger, fish sauce, and brown sugar. Stir everything together so the chicken and vegetables are coated.
  • Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • Stir in the lime juice right before serving to brighten the sauce.
  • Spoon the curry over bowls of cooked jasmine rice and sprinkle with the chopped cilantro.

Notes

Full-fat coconut milk keeps the sauce from separating during the long cook time. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers taste even better the next day after the flavors have settled.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife