Description
A creamy and flavorful Slow Cooker Coconut Curry Chicken featuring tender chicken thighs cooked with vegetables in a rich coconut milk and red curry sauce. Perfectly spiced and easy to prepare, this comforting dish is ideal for a hands-off weeknight dinner and served best over rice 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
Sauce and Seasonings
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 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
- 2 (13.66 ounce) cans coconut milk
- ¼ cup cornstarch
Additional
- 1 medium red bell pepper seeded and sliced
- ½ cup roasted peanuts chopped
Instructions
- Prepare Vegetables and Chicken: Add the carrots, diced onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Make Sauce Mixture: 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 fully combined.
- Start Slow Cooking: Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover and cook on high for 3 hours or on low for 5 hours until chicken and vegetables are tender.
- Shred Chicken: Remove the chicken from the slow cooker and let it cool slightly. Chop into bite-sized pieces or shred using two forks.
- Prepare Coconut Sauce Mixture: In a separate bowl, whisk together the coconut milk and cornstarch until smooth with no lumps.
- Combine and Finish Cooking: Return the shredded chicken to the slow cooker. Add the coconut milk slurry and sliced red bell pepper. Stir well to combine all ingredients. Continue cooking uncovered on high for 15 minutes or until the sauce thickens.
- Serve: Spoon the curry over cooked rice and garnish with chopped roasted peanuts for a crunchy finishing touch.
Notes
- Use well-shaken, full-fat, room-temperature coconut milk to prevent separation and curdling in the sauce.
- If red curry paste is unavailable, substitute with tomato paste combined with curry powder and chili flakes to approximate the flavor.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
- The curry can be frozen for up to two months, but note coconut milk may become grainy after thawing.
- Serve with jasmine rice or basmati rice for the best flavor pairing.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
