Description
This Slow-Cooker Coconut Curry Chicken is a rich and flavorful Thai-inspired dish that combines tender chicken with creamy coconut milk and a blend of aromatic spices. Perfect for an easy, hands-off meal, it simmers gently in a slow cooker for hours, allowing the flavors to meld beautifully. Serve it over rice or with naan for a comforting and satisfying main course.
Ingredients
Scale
Chicken and Main Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 1 (14-ounce) can full-fat coconut milk
- 1 (6-ounce) can tomato paste
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasonings
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon brown sugar (optional)
Garnish
- Chopped fresh cilantro for garnish
Instructions
- Combine ingredients: Add the chicken chunks, coconut milk, tomato paste, diced onion, minced garlic, grated ginger, red curry paste, curry powder, ground cumin, turmeric, salt, and black pepper into the slow cooker. Stir everything well to combine all the flavors evenly.
- Slow cook: Cover the slow cooker with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender and the curry flavors well-blended after this cooking period.
- Finish seasoning: Before serving, stir in the lime juice and brown sugar if using. Taste the curry and adjust the seasoning if necessary to balance flavors.
- Serve: Serve the coconut curry chicken hot, ideally over steamed rice or with warm naan bread. Garnish each serving with freshly chopped cilantro for a burst of color and fresh flavor.
Notes
- For extra heat, add a chopped chili or increase the amount of red curry paste.
- This recipe can be adapted for vegetarians by substituting the chicken with chickpeas or diced sweet potatoes.
- If you prefer a thicker sauce, cook uncovered for the last 30 minutes to reduce liquid slightly.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
