Warm and Tasty: Slow Cooker Thai Coconut Chicken Curry Delight

Slow Cooker Thai Coconut Chicken Curry

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Calories: 358

Ingredients Method Notes

Ingredients

  

• 1.5 cup coconut milk
• 2 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon lime juice
• 1 piece onion, diced
• 2 clove garlic, minced
• 1 piece ginger, minced
• 1 piece red bell pepper, sliced
• 2 piece carrots, sliced
• 2 piece potatoes, cubed
• 4 piece boneless skinless chicken thighs
• 1 tablespoon vegetable oil for sautéing

Method

 

1. Heat the oil in a skillet over medium heat and sauté the onion, garlic, and ginger until fragrant, about 2 minutes.
2. Transfer the sautéed aromatics to the slow cooker and add the sliced bell pepper, carrots, potatoes, and chicken thighs.
3. Stir in the red curry paste, coconut milk, fish sauce, brown sugar, and lime juice until the mixture is well combined.
4. Cover and cook on low for 8 hours.
5. Halfway through the cook, give the pot a gentle stir to keep the coconut milk from separating.
6. Just before serving, add a splash of extra coconut milk to finish the sauce silky.
7. Check that the chicken reaches a safe internal temperature with a food thermometer before serving.

Notes

I add a splash of coconut milk at the very end to keep the sauce silky and I stir the pot once halfway through the cook so the coconut doesn’t separate.

Food Safety Note: Always use a food thermometer to confirm your dish has reached a safe internal temperature before serving, and follow your country’s official food safety guidelines for meat, poultry, and slow-cooking. Cook times in this recipe are estimates — appliance and ingredient variation affects actual cook time.