This Coconut Curry Chicken is a slow cooker gem! Tender chicken simmers in a rich, creamy coconut curry sauce with veggies. Bursting with warm spices and served over rice, it’s an effortless, exotic meal perfect for busy days or cozy nights—comfort food with a tropical twist!
Recipe Tips and Tricks
- Bloom Spices: Sauté curry paste briefly if you can—it deepens the flavor.
- Thicken Sauce: Simmer uncovered at the end or add a cornstarch slurry for richness.
- Veggie Timing: Add delicate veggies like bell peppers later to keep them crisp.
- Rice Ready: Cook rice near the end for fluffy perfection—don’t rush it.
- Taste Test: Adjust salt or spice after cooking to nail your flavor vibe.
Why You’ll Love This Recipe
Oh, you’re going to fall head over heels for this Coconut Curry Chicken—it’s a slow cooker sensation that’ll whisk you away! You’ll love how the crockpot transforms humble chicken into a tender, succulent star, swimming in a luscious coconut curry sauce that’s creamy, spicy, and oh-so-comforting. The warm spices and sweet coconut milk meld together into a dish that’s exotic yet cozy, perfect for those days when you want something special without the fuss. It’s hands-off magic—just toss it in and let it simmer while you go about your day, then come back to a kitchen filled with an irresistible aroma. Spoon it over fluffy rice, and every bite is a little escape to flavor paradise. Whether you’re feeding a family, impressing friends, or treating yourself, this recipe delivers big on taste and ease—pure, delicious bliss!
Slow Cooker Coconut Curry Chicken
Creamy coconut curry chicken with veggies, slow-cooked to perfection—crockpot tropical comfort!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons red or yellow curry paste
- 1 medium onion, chopped
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar (optional, for sweetness)
- Salt and pepper to taste (about ½ teaspoon each)
- 1 lime, juiced
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped (for garnish)
Instructions
- Hey there, let’s whip up a Coconut Curry Chicken that’ll make your slow cooker the star of the show! Start by placing those chicken thighs into the crockpot—give ‘em a cozy spot at the bottom. In a bowl, whisk together the coconut milk, curry paste, minced garlic, grated ginger, fish sauce (if using), and brown sugar until it’s a creamy, spicy dream—pour it over the chicken. Toss in the chopped onion, sprinkle with salt and pepper, and give it a gentle stir—look at that tropical vibe already!
- Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a rush), and let it simmer away. About 30 minutes before it’s done, add the sliced red bell pepper—it’ll stay crisp and bright that way. When the timer’s up, the chicken should be tender and the sauce fragrant—scoop the chicken out, shred it with two forks (it’ll fall apart like magic), then stir it back in. Squeeze in that lime juice for a zesty kick, and give it a good mix—taste it and tweak the salt or spice if it needs a little love.
- While that’s resting, cook your rice—jasmine takes about 15 minutes and comes out fluffy and perfect. Spoon a big pile of rice into bowls, ladle that creamy curry chicken over the top, and finish with a sprinkle of fresh cilantro for that green pop. Grab a spoon and dive in—this is slow-cooked curry heaven, straight from your crockpot!
Notes
- Add bell pepper late—keeps it from getting mushy.
- If sauce is too thin, simmer uncovered for 10 minutes or stir in a cornstarch slurry.
- Perfect over rice, but try it with naan or noodles too!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 358Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 138mgSodium 817mgCarbohydrates 23gFiber 1gSugar 4gProtein 30g
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: Boneless, skinless thighs stay juicy; breasts work but may dry out slightly.
- Coconut Milk: Full-fat canned gives that creamy richness—light works for a leaner dish.
- Curry Paste: Red or yellow Thai paste brings the heat—adjust to your spice level.
- Garlic and Ginger: Fresh is best for punch; powdered subs in a pinch.
- Bell Pepper: Red or yellow adds color and sweetness—green swaps for a sharper bite.
- Fish Sauce: Optional but adds authentic umami—soy sauce works too.
- Lime: A squeeze brightens it up—lemon can step in.
- Rice: Jasmine or basmati pairs perfectly—brown rice adds nuttiness.
Variations and Substitutions
This curry loves a remix! Swap chicken thighs for breasts, shrimp, or tofu—each soaks up the sauce beautifully. No curry paste? Use curry powder with a splash of chili sauce—still tasty! Trade coconut milk for a mix of cream and broth if you’re out, or go lighter with coconut water and a thickener. Swap bell peppers for carrots, zucchini, or spinach—whatever’s in your fridge. Vegetarian? Skip the chicken and load up on chickpeas or lentils. Gluten-free? It’s naturally GF—just check your fish sauce. Spice it up with extra chili flakes, or cool it down with more coconut milk. Serve over quinoa or cauliflower rice for a twist—this dish bends to your cravings!
Storage Options
- Refrigerator: Store chicken and sauce (without rice) in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop with a splash of water, or microwave in short bursts.
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