Are you ready to take your taste buds on an exotic adventure? Dive into the rich and creamy world of Thai cuisine with our Slow Cooker Chicken Coconut Curry! This mouthwatering dish combines tender chicken, vibrant bell peppers, and a luscious coconut milk sauce, all infused with the bold flavors of red curry paste. Perfect for busy weeknights, this recipe requires just 15 minutes of prep time and lets your slow cooker do the magic for the next six hours. Imagine coming home to a warm, fragrant meal that’s not only delicious but also incredibly easy to make. Trust us, your family will be begging for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by cutting chicken breast into 1-inch cubes, chopping onion, mincing garlic, and slicing bell peppers.
- In a large slow cooker, combine cubed chicken breast, chopped onions, and minced garlic.
- Add red curry paste and stir to coat the chicken and onions evenly, ensuring the spices are well distributed.
- Pour in coconut milk and chicken broth, stirring gently to combine all ingredients.
- Season with salt and pepper, adjusting to your preferred taste level.
- Cover slow cooker and set to low heat setting for 6 hours, allowing chicken to become tender and flavors to meld together.
- During the last hour of cooking, add sliced bell peppers to maintain their texture and color.
- Once cooking is complete, check chicken for doneness and ensure it's cooked through with no pink centers.
- Serve hot over steamed rice or cauliflower rice.
- Garnish with fresh chopped cilantro and additional red pepper flakes if desired for extra heat.
Tips
- Prep Ahead: To save time on busy days, chop your vegetables and cube the chicken the night before. Store them in the fridge, so they’re ready to toss into the slow cooker in the morning.
- Customize Your Heat: Adjust the amount of red curry paste based on your spice preference. Start with a smaller amount and add more if you like it hotter!
- Add More Veggies: Feel free to throw in other vegetables like carrots, snap peas, or zucchini during the last hour of cooking for added nutrition and color.
- Perfect Pairing: Serve your curry over steamed jasmine rice for a traditional experience, or try cauliflower rice for a low-carb option.
- Garnish for Flavor: Don’t skip the fresh cilantro! It brightens up the dish and adds a burst of freshness that complements the rich flavors beautifully.
- Leftover Magic: This curry tastes even better the next day! Make a larger batch and enjoy the leftovers for lunch or dinner.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 30g
Fat: 24g
Saturated Fat: 16g
Cholesterol: 85mg
