Name: Crock Pot Malaysian Coconut Curry Chicken
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 25 min
Yield: 6
Cuisine: Malaysian
Ingredients: 1 can (14 oz) coconut milk; 1 large onion; 1 stalk lemongrass; 1 tbsp fish sauce; 1 tbsp grated ginger; 1 tbsp olive oil; 1 tsp salt; 2 lbs boneless, skinless chicken thighs; 2 tbsp red curry paste; 3 cloves garlic, minced

This Crock Pot Malaysian Coconut Curry Chicken features tender chicken in a creamy, spicy coconut curry sauce with aromatic spices. Perfect for a flavorful dinner, it’s an easy recipe that blends authentic Malaysian tastes into a healthy, slow-cooked meal.

Why You’ll Love This Recipe

This crock pot Malaysian coconut curry chicken is a flavorful, healthy dish that transforms tender chicken into a creamy, spicy delight with a rich coconut curry sauce and aromatic spices, perfect for an authentic Malaysian dinner. Easy to prep and hands-off with slow cooking, it’s packed with protein and bold flavors. Versatile—serve with rice or roti—this recipe offers a guilt-free indulgence that’s both delicious and exotic.

Recipe Tips and Tricks

Marinate Chicken: Enhances flavor and tenderness.

Sauté Spices First: Boosts the aromatic profile.
Use Full-Fat Coconut Milk: Creates a creamier sauce.
Check Doneness: Chicken should be tender and cooked through.

Thicken Sauce: Simmer if too thin.
Avoid Overfilling: Leave space for even cooking.
Rest Before Serving: Allows flavors to meld.

Serve Warm: Maximizes the chicken-sauce contrast.
Store Sauce Separately: Keeps chicken moist if needed.
Adjust Spice: Taste and tweak chili paste to preference.

Yield: 6 servings

Crock Pot Malaysian Coconut Curry Chicken

Creamy Malaysian coconut curry chicken, flavorful crock pot dish.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 25 minutes

Ingredients

1 can (14 oz) coconut milk
1 large onion

1 stalk lemongrass
1 tbsp fish sauce
1 tbsp grated ginger

1 tbsp olive oil
1 tsp salt
2 lbs boneless, skinless chicken thighs

2 tbsp red curry paste
3 cloves garlic, minced

Instructions

Prep the Chicken: Cut chicken thighs into bite-sized pieces and season with salt.

Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic and grated ginger for 1 minute.
Add Spices: Stir in red curry paste and cook for 30 seconds until fragrant.
Transfer to Slow Cooker: Transfer onion mixture to the slow cooker. Add chicken pieces.

Prepare the Sauce: Bruise lemongrass stalk and add it to the slow cooker. Pour in coconut milk and fish sauce, stirring to combine.
Set the Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
Check Doneness: Ensure the chicken is fully cooked and the sauce is well-blended.

Thicken the Sauce: If desired, remove the lid and cook on high for 10 minutes to reduce the sauce, removing lemongrass before serving.
Rest the Dish: Let the curry chicken rest for 10 minutes with the lid off to allow flavors to meld.
Serve and Enjoy: Serve warm with rice or roti, and savor this creamy, aromatic delight!

Notes

Marinate chicken for flavor; sauté spices for depth.
Use full-fat coconut milk for richness; adjust curry paste to taste.
Store leftovers promptly to maintain freshness; reheat with water to restore consistency.

This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 321Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 188mgSodium 1029mgCarbohydrates 10gFiber 1gSugar 3gProtein 39g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Thighs (2 lbs): Boneless, skinless for tenderness.
Coconut Milk (1 can, 14 oz): Full-fat for creaminess.
Red Curry Paste (2 tbsp): For spicy Malaysian flavor.

Lemongrass (1 stalk): Bruised for aromatic depth.
Onion (1 large): Chopped for savory base.
Garlic (3 cloves): Minced for aromatic kick.

Ginger (1 tbsp, grated): Fresh for zesty flavor.
Fish Sauce (1 tbsp): For umami richness.
Olive Oil (1 tbsp): For sautéing.

Salt (1 tsp): Enhances flavor; adjust to taste.

Variations and Substitutions

Chicken Swap: Use chicken breasts or tofu.
Milk Swap: Replace coconut milk with heavy cream.

Curry Swap: Use green or yellow curry paste.
Lemongrass Swap: Use lemongrass paste if fresh isn’t available.
Spice Swap: Add turmeric or cumin for variety.

Oil Swap: Use coconut oil or omit for oil-free.
Veggie Add-In: Include bell peppers or potatoes.
Low-Sodium: Reduce or skip salt based on fish sauce.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
Freezer: Freeze in portions for up to 3 months; thaw in fridge.
Reheating: Warm on low heat with a splash of water.