Creamy Coconut Curry Chicken Recipe that's so easy to throw together and feels like a warm hug in a bowl—creamy, flavorful, and just a little bit exotic. If you’ve been craving something that brings comfort with a twist, you’re in the right place.
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Why You'll Love This Recipe
I honestly adore this Creamy Coconut Curry Chicken Recipe because it’s supremely easy yet feels fancy. It’s a slow cooker wonder that allows you to set it and forget it, making dinner stress melt away.
- Hands-Off Cooking: Let your slow cooker do the work, freeing you up for other things.
- Rich, Layered Flavors: The blend of spices with coconut milk creates a deep and comforting taste.
- Comfort Food Meets Exotic: Familiar ingredients come together to make something delightfully unexpected.
- Flexible & Customizable: You can swap veggies or adjust spices to suit your mood or pantry.
Ingredients & Why They Work
When I first made this creamy coconut curry chicken, I was struck by how each ingredient plays an important role, both for flavor and texture. You’ll find the balance of spices, coconut richness, and the freshness of veggies makes everything sing together beautifully.
- Carrots: Add subtle sweetness and a bit of crunch even after slow cooking.
- Yellow Onion: Gives a natural savory base without overpowering other flavors.
- Russet Potatoes: Absorb the curry flavors while adding comforting bulk to the dish.
- Chicken Thighs: Juicy and forgiving in the slow cooker, they stay tender and flavorful.
- Chicken Broth: Provides depth and moisture without diluting the curry essence.
- Soy Sauce: Adds umami and a touch of saltiness for balance.
- Creamy Peanut Butter: Surprising addition that amps up the richness and adds a subtle nutty note.
- Garlic: Classic aromatic that gives warmth and complexity.
- Ginger Powder: Brings a gentle zing, essential for curry flavor profiles.
- Ground Turmeric: Beautiful golden color and earthy, slightly bitter layer.
- Coriander: Adds a hint of citrus brightness.
- Cumin: Enhances warmth and earthiness in the curry.
- Black Pepper & Salt: Essential seasonings to tie all flavors.
- Red Curry Paste: The heart of spice and heat that makes this recipe uniquely vibrant.
- Coconut Milk: The creamy, luscious base that smooths everything out.
- Cornstarch: To thicken the sauce perfectly without lumps.
- Red Bell Pepper: Adds fresh color and crisp texture at the end.
- Roasted Peanuts: Crunchy garnish that amps the nutty factor and texture contrast.
Make It Your Way
One thing I love about this creamy coconut curry chicken recipe is how welcoming it is to tweaks. Depending on the season or your cravings, you can personalize it without losing the magic.
- Variation: I often swap out the russet potatoes for sweet potatoes to add a bit more natural sweetness and color—works like a charm!
- Spice Level: If you want it milder, reduce the red curry paste or stir in some coconut yogurt at the end for cooling creaminess.
- Dietary Mods: Feel free to use chicken breasts if that’s what you have, but watch cooking time to keep it juicy.
- Extra Veggies: Adding spinach or kale near the end gives a fresh green punch and nutrients boost.
Step-by-Step: How I Make Creamy Coconut Curry Chicken Recipe
Step 1: Layer Your Veggies and Chicken
Start by placing the sliced carrots, diced onion, and cubed potatoes at the bottom of your 6-quart slow cooker. This way, the veggies cook evenly while soaking up all the curry goodness. Then, lay your chicken thighs right on top so they can deliver maximum flavor as they cook.
Step 2: Whisk Together the Spice Sauce
In a separate bowl, combine chicken broth, soy sauce, peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste. Whisk everything until smooth and well mixed. This sauce is the soul of the dish, so take a moment here to really blend it well.
Step 3: Pour, Cover, and Cook
Pour that flavorful mixture over the chicken and veggies in your slow cooker. Pop the lid on and cook on high for 2½ to 3½ hours or on low for 4 to 5 hours. The kitchen will start smelling incredible, so get ready!
Step 4: Shred and Mix With Coconut Sauce
Once cooked, take out the chicken and let it cool a little before shredding or chopping it into bite-sized pieces. In another bowl, whisk together the coconut milk and cornstarch until perfectly smooth—no lumps! Stir the shredded chicken, coconut slurry, and sliced red bell peppers back into the slow cooker. Let it cook another 15 minutes so the sauce thickens and the peppers soften slightly but stay crisp enough.
Step 5: Serve and Garnish
Spoon the curry over fluffy rice and sprinkle roasted peanuts on top for a lovely crunch and nutty punch. You’re ready to enjoy a luxuriously creamy, hearty dish that tastes like hours of effort, but really took minimal hands-on time.
Top Tip
Over the years, I’ve learned these little tweaks really impact the final dish, so here are my top tips to get the best creamy coconut curry chicken every time.
- Use Room-Temperature Coconut Milk: I make sure my cans are well shaken and at room temp to avoid curdling or separation when cooking.
- Don’t Skip the Peanut Butter: It might sound odd, but it deepens the sauce’s richness and helps balance the spices beautifully.
- Shred Chicken After Cooking: Waiting until the chicken’s cooled a bit to shred helps keep it juicy and makes the texture perfect for the curry.
- Adjust Thickness Last: The cornstarch slurry is added at the end to get the sauce just right—skip adding too much early on or it might get gloopy.
How to Serve Creamy Coconut Curry Chicken Recipe
Garnishes
I always reach for chopped roasted peanuts because they add that perfect salty crunch to contrast the silky sauce. Fresh cilantro or a squeeze of lime juice amps it up even more if you want a fresh herbal brightness.
Side Dishes
Serving this over steamed jasmine or basmati rice is classic and so satisfying. Sometimes I pair it with a simple cucumber salad to bring a cool, crisp bite that balances all the warmth on the plate.
Creative Ways to Present
For special dinners, I like to serve the curry chicken in hollowed-out bell peppers or over coconut rice in banana leaves for a festive touch. It’s a fun way to elevate the experience and wow your guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it usually keeps beautifully for up to three days. The flavors deepen even more after resting, so it’s a win for next-day lunches.
Freezing
Freezing this curry is totally doable, but heads up—the coconut milk can get a little grainy after thawing. I still love it for quick meals, just give it a good stir and gentle reheat.
Reheating
To reheat, I use low heat on the stovetop with a splash of water or broth to loosen the sauce if it’s thickened too much. Microwaving works in a pinch too, just stir halfway through for even heating.
Frequently Asked Questions:
You absolutely can! Chicken breasts work, but keep an eye on the cooking time—they tend to cook faster and can dry out if overcooked. I recommend shredding them carefully once done to keep the texture pleasant.
No worries! You can substitute red curry paste with a mix of tomato paste and a curry seasoning blend. This changes the flavor slightly but still yields a tasty, comforting curry.
Yes, you can simmer everything gently on the stove in a large pot. It will require more attention—stirring occasionally and watching the heat to prevent burning—but the same flavor principles apply.
Using full-fat, room-temperature coconut milk that’s well-shaken helps avoid curdling. Also, add it towards the end of cooking and avoid boiling vigorously once coconut milk is added for the creamiest results.
Final Thoughts
This Creamy Coconut Curry Chicken Recipe has become one of my go-to dishes when I want something that’s both special and easy. It’s perfect for lazy afternoons or busy weeknights when you want great flavor with minimal effort. I hope it becomes a comforting staple in your kitchen like it has in mine—give it a try, your taste buds will thank you!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Low Lactose
Description
A rich and creamy Slow Cooker Coconut Curry Chicken featuring tender chicken thighs cooked with vegetables in a fragrant blend of coconut milk, red curry paste, and warm spices. Perfect for an easy, comforting Asian-inspired main dish served over rice and garnished with crunchy roasted peanuts.
Ingredients
Vegetables and Chicken
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
- 1 medium red bell pepper seeded and sliced
Wet Ingredients and Broth
- 1 cup low-sodium chicken broth
- 2 (13.66 ounce) cans coconut milk
- 1 tablespoon soy sauce
Spices, Pastes, and Thickeners
- 3 tablespoons creamy peanut butter
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ cup red curry paste
- ¼ cup cornstarch
Garnish
- ½ cup roasted peanuts chopped
Instructions
- Prepare Vegetables and Chicken: Add the peeled and sliced carrots, diced yellow onion, and cubed russet potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables evenly.
- Make Curry Sauce: In a bowl, whisk together the chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste until well combined to form the curry sauce.
- Cook in Slow Cooker: Pour the curry sauce over the chicken and vegetables. Cover the slow cooker and cook on high for 3 hours and 30 minutes or on low for 5 hours, until the chicken and vegetables are tender and cooked through.
- Shred Chicken: Remove the cooked chicken thighs from the slow cooker and let them cool slightly. Chop into bite-sized pieces or shred using two forks.
- Thicken Sauce: In a separate bowl, whisk the coconut milk with cornstarch until smooth with no lumps. Add the shredded chicken, coconut milk mixture, and sliced red bell pepper back into the slow cooker. Stir well to combine all ingredients.
- Final Cooking: Continue cooking on high for 15 minutes until the sauce thickens and the red bell pepper slightly softens.
- Serve: Serve the coconut curry chicken hot over steamed rice and garnish with chopped roasted peanuts for added crunch and flavor.
Notes
- Use full-fat, well-shaken, room-temperature coconut milk to prevent separation and achieve a creamy texture.
- If red curry paste is unavailable, substitute with tomato paste combined with curry seasoning for a similar flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to two months; note that frozen then thawed coconut milk sauce may become grainy.
- Adjust the amount of red curry paste depending on your preferred spice level.
- Serve with jasmine or basmati rice for an authentic meal experience.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 90 mg
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