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Slow Cooker Thai Coconut Chicken Curry

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.