Description
A rich and creamy Slow Cooker Coconut Curry Chicken featuring tender chicken thighs, hearty vegetables, and a flavorful blend of spices and red curry paste. Perfect for an easy, comforting meal served over rice with a crunchy peanut garnish.
Ingredients
Scale
Vegetables and Protein
- 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
Liquids and Sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 3 tablespoons creamy peanut butter
- 2 (13.66 ounce) cans coconut milk
- ¼ cup cornstarch
- ½ cup roasted peanuts chopped
Spices and Seasonings
- 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
Instructions
- Prepare the base: Add the carrots, diced onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Then place the boneless, skinless chicken thighs on top of the vegetables.
- Make the curry sauce: In a bowl, whisk together the chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, ground turmeric, coriander, cumin, black pepper, salt, and red curry paste until fully combined. Pour this mixture evenly over the chicken and vegetables in the slow cooker.
- Slow cook 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 is cooked through and vegetables are tender.
- Shred the chicken: Remove the chicken thighs from the slow cooker and let cool slightly. Chop into bite-sized pieces or shred using two forks.
- Prepare the coconut sauce slurry: In a separate bowl, whisk together the two cans of coconut milk and cornstarch until smooth with no lumps.
- Combine and thicken the curry: Add the shredded chicken, red bell pepper slices, and coconut milk slurry back into the slow cooker. Stir well to combine all ingredients. Continue cooking uncovered for 15 minutes or until the sauce has thickened.
- Serve and garnish: Serve the coconut curry chicken hot over steamed rice and garnish with chopped roasted peanuts for added texture and flavor.
Notes
- Use full-fat, room-temperature coconut milk that has been well shaken to prevent separation and curdling during cooking.
- If red curry paste is unavailable, substitute with tomato paste combined with curry seasoning to replicate the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze for up to 2 months; however, coconut milk may become grainy after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
