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Thai Coconut Curry Chicken with Sweet Potatoes
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro, for serving

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the cubed sweet potatoes and diced onion on top.
  • In a small bowl, stir together the minced garlic, grated ginger, red curry paste, coconut milk, chicken broth, and fish sauce until smooth. Pour this mixture over the chicken and vegetables.
  • Cover the slow cooker and cook on low for 6 to 7 hours, until the chicken is tender and the sweet potatoes are soft.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir to combine with the sauce.
  • Stir in the lime juice right before serving. Ladle the curry into bowls and top each portion with chopped cilantro.

Notes

For a thicker sauce, mash a few sweet potato cubes with the back of a spoon before adding the shredded chicken back in. If the curry tastes too mild, stir in an extra teaspoon of red curry paste at the end. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups