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

Equipment

  • Slow Cooker
  • Medium Saucepan
  • Knife

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 3 tablespoons Thai red curry paste
  • 1 (14-ounce) can coconut milk, divided
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 cup jasmine rice
  • 1/2 cup water
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Add the chicken thighs to the slow cooker. Spoon in the red curry paste, half the coconut milk, sliced bell pepper, sliced onion, fish sauce, and brown sugar. Stir everything so the chicken is coated.
  • Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • About 20 minutes before the chicken is done, combine the jasmine rice, remaining coconut milk, and water in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and creamy.
  • Shred or slice the chicken in the slow cooker and stir it back into the sauce. Serve the curry over the coconut rice with cilantro and lime wedges on top.

Notes

If the sauce tastes too spicy after cooking, stir in an extra teaspoon of brown sugar before serving. The rice thickens as it sits, so add a splash of water when reheating leftovers. Leftovers keep well in the fridge for three days and reheat gently on the stovetop.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Medium Saucepan, Knife