Description
This Slow Cooker Coconut Curry Chicken is a flavorful and comforting dish featuring tender chicken thighs simmered with carrots, potatoes, and aromatic spices in a rich coconut curry sauce. Perfect for an effortless weeknight meal, it combines creamy coconut milk and vibrant red curry paste for a deliciously spicy and savory experience, garnished with crunchy roasted peanuts and served over rice.
Ingredients
Scale
Vegetables & Meat
- 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 & Sauces
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 2 (13.66 ounce) cans coconut milk
Spices & Seasonings
- 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 the Slow Cooker Base: Add the sliced 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 the Curry Sauce: In a mixing 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.
- Cook the Chicken and Vegetables: Pour the prepared curry sauce over the chicken and vegetables in the slow cooker. Cover and cook on high for 2½ to 3½ hours or on low for 4 to 5 hours until the chicken is tender and vegetables are cooked through.
- Shred the Chicken: Remove the chicken thighs from the slow cooker and allow them to cool slightly. Then chop into bite-sized pieces or shred with two forks.
- Prepare Coconut Mixture and Finish Cooking: In a bowl, whisk together the coconut milk and cornstarch until smooth and lump-free. Add the shredded chicken, coconut milk slurry, and red bell pepper slices back into the slow cooker. Stir well to combine.
- Thicken the Sauce: Continue to cook the mixture for about 15 minutes until the sauce thickens slightly and the bell peppers are tender but still vibrant.
- Serve and Garnish: Serve the coconut curry chicken hot over steamed rice, garnished with chopped roasted peanuts for added texture and flavor.
Notes
- Use full-fat, well-shaken, 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 seasoning for a similar flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze leftovers for up to two months, though the texture of the coconut milk may become grainy after thawing.
Nutrition
- Serving Size: 1 serving (about 1/6th of recipe)
- Calories: 450
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg