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Amazing 7-Hour Slow Cooker Thai Coconut Curry

Slow Cooker Thai Coconut Curry
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Make an easy, exotic weeknight dinner with this rich Slow Cooker Thai Coconut Curry featuring tender chicken and creamy coconut milk. Let your slow cooker do the work for big flavor.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup chicken broth
  • 2 tablespoons red curry paste (adjust to your spice preference)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 inch piece of fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup sliced mushrooms
  • 1/2 cup fresh basil leaves, for garnish
  • Lime wedges, for serving

Instructions

  1. Place the cut chicken pieces into the basin of your slow cooker.
  2. In a separate bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, brown sugar, grated ginger, and minced garlic until the curry paste is fully incorporated.
  3. Pour the coconut milk mixture over the chicken in the slow cooker. Stir gently to coat the chicken.
  4. Add the sliced red bell pepper and mushrooms to the slow cooker. Give everything one final gentle stir.
  5. Cover the slow cooker. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
  6. Before serving, taste the curry and adjust seasoning if needed (add more fish sauce for saltiness or sugar for balance).
  7. Serve the curry hot over steamed rice. Garnish generously with fresh basil leaves and a squeeze of fresh lime juice.

Notes

  • Adjust the amount of red curry paste based on how spicy you like your food.
  • For a thicker sauce, remove the lid during the last 30 minutes of cooking.
  • You can substitute chicken with firm tofu if you prefer a vegetarian option.

Nutrition

Find it online: https://afripaket.com/slow-cooker-thai-coconut-curry-recipe/