Are you ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand? Our Crock Pot Coconut Thai Chicken is not just a meal; it's an experience that combines the creamy richness of coconut milk with the bold flavors of red curry and fresh vegetables. Perfect for busy weeknights, this dish requires just 10 minutes of prep time before it simmers away in your slow cooker, filling your home with tantalizing aromas. Discover how easy it is to create a mouthwatering Thai feast that your family will love, and get ready to impress your guests with this delightful recipe!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1.5 lbs chicken breast
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 bell pepper, sliced
- 1 cup snap peas
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients. Slice the bell pepper into thin strips and rinse the snap peas under cold water to remove any dirt or debris.
- In a large bowl, combine the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together until the mixture is smooth and well blended.
- Place the chicken breasts in the bottom of the crock pot. Pour the coconut milk mixture over the chicken, ensuring that the chicken is well coated.
- Add the sliced bell pepper and snap peas to the crock pot. Gently stir the vegetables into the sauce, ensuring they are evenly distributed.
- Cover the crock pot with its lid and set it to cook on low for 6 hours. This slow cooking will allow the flavors to meld beautifully and the chicken to become tender.
- Once the cooking time is complete, carefully remove the lid. Check the chicken for doneness; it should be cooked through and easily shred with a fork.
- Using two forks, shred the chicken into bite-sized pieces right in the crock pot, stirring it into the sauce and vegetables.
- To serve, scoop the coconut Thai chicken into bowls and garnish with fresh basil leaves for added flavor and a pop of color.
- This dish pairs wonderfully with steamed jasmine rice or rice noodles, so consider preparing a side to complement the meal.
Tips
- Ingredient Prep: To save time, prep all your ingredients in advance. Slice the bell pepper and rinse the snap peas before you start cooking to make the process smoother.
- Coconut Milk Consistency: Ensure you whisk the coconut milk mixture thoroughly to avoid any lumps from the red curry paste. This will help achieve a silky sauce that coats the chicken beautifully.
- Flavor Infusion: For an even richer flavor, consider marinating the chicken in the coconut milk mixture for a few hours before adding it to the crock pot. This will allow the spices to penetrate the meat more deeply.
- Vegetable Variations: Feel free to experiment with other vegetables like carrots or broccoli if you want to mix things up. Just ensure they are cut into similar sizes for even cooking.
- Serving Suggestions: This dish pairs wonderfully with steamed jasmine rice or rice noodles. For an extra touch, serve with lime wedges and additional fresh basil for garnish.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors continue to develop, making it even tastier the next day!
Nutrition Facts
Calories: 320kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
