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
Scale
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
