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Crockpot Coconut Curry Chicken

A creamy, flavorful curry that's easy to make in a slow cooker, perfect for busy weeknight dinners.
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Temps de préparation 15 minutes
Temps de cuisson 6 heures
Temps total 6 heures 15 minutes
Portions: 6 servings
Type de plat: Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 450
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 2 lbs chicken thighs or breasts
  • 1 can (14 oz) coconut milk
  • 2 tbsp red curry paste
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 medium red bell pepper, sliced
  • 1 cup carrots, sliced
  • 1 cup peas (fresh or frozen)
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a slow cooker, combine the chicken, coconut milk, red curry paste, onion, garlic, ginger, bell pepper, carrots, and soy sauce.
  2. Stir well to coat the chicken with the sauce.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, add the peas.
  5. Before serving, stir in lime juice and season with salt and pepper to taste.
  6. Serve over rice or with naan, and garnish with fresh cilantro.

Notes

Store leftovers in the fridge for up to 4 days, or freeze for about 3 months. Adjust cooking time if using frozen chicken. Substitute chicken with tofu or veggies for a vegan option.