Description
A delightful Thai Coconut Curry Chicken dish made in a slow cooker, featuring tender chicken thighs in a creamy coconut milk sauce with aromatic spices.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz or 400 ml) coconut milk
- 3 tablespoons red curry paste
- 2 medium bell peppers, sliced
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons fish sauce
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Season the chicken thighs with salt and pepper. In a skillet over medium heat, add olive oil and sear the chicken thighs for about 3-4 minutes on each side until browned.
- In the slow cooker, add sliced onion, bell peppers, minced garlic, and grated ginger. Place the seared chicken thighs on top of the vegetables.
- In a bowl, mix together coconut milk, red curry paste, lime juice, and fish sauce until well combined. Pour this mixture over the chicken and vegetables in the slow cooker.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
- Ladle the Thai coconut curry chicken into bowls and garnish with fresh cilantro. Serve hot over a bed of cooked rice.
Notes
- For gluten-free, ensure your fish sauce is gluten-free.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of fish sauce.
- Feel free to add vegetables like carrots or snap peas for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Thai Coconut Curry Chicken, Slow Cooker, Chicken Recipe, Coconut Milk, Curry