Thai Chicken Curry
Indulge in the rich flavors of this slow-cooked Thai Chicken Curry that captures the depth of slow-simmered goodness. This delightful dish simmers for hours in a seasoned coconut broth, mingling with fresh veggies, and is paired perfectly with rice for a filling and satisfying meal you’ll savor with every bite.
Servings: 5 servings
Prep: 20 minutes
Cook: 6 hours
Ready in: 6 hours 20 minutes
Ingredients
- 1 (14 oz) can coconut milk
- 1/2 cup low-sodium chicken broth
- 3 tablespoons red curry paste, such as Mae Ploy or Thai Kitchen
- 1 teaspoon brown sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tablespoon peeled and minced ginger
- 2 teaspoons peeled and minced garlic
- Salt
- 1 1/2 lbs boneless, skinless chicken breasts* (three large)
- 1 1/2 cups 1/2-inch thick diced carrots (three medium)
- 1/2 small yellow onion, thinly sliced
- 1 stalk lemongrass, outer layer removed, cut into four pieces
- 1 large red bell pepper, cored and sliced to 2-inch strips
- 2 tablespoons creamy peanut butter
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1/4 cup chopped cilantro, divided
- Cooked jasmine rice or brown rice, to serve
- 1/3 cup chopped unsalted peanuts, to serve
Instructions
- In a 5 – 7 quart slow cooker, mix together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger, and garlic. Sprinkle a pinch of salt (about 1/4 teaspoon).
- Add chicken, carrots, and onions to the slow cooker, and immerse lemongrass in the broth. Cover and cook on low heat until the chicken is thoroughly cooked and tender, approximately 5 hours. Add bell
pepper during the last 45 minutes of cooking. - Take out the chicken from the slow cooker and let it rest for a few minutes, then shred it. Remove the lemongrass if you use it.
- Stir peanut butter, lime juice, and fish sauce into the mixture in the slow cooker. Toss in the shredded chicken and half of the cilantro.
- Season with a bit more salt to taste (I added another 1/4 teaspoon). Serve the delicious dish warm with rice, sprinkle peanuts on top, and garnish with the remaining cilantro.
Notes
- If you can’t find lemongrass, feel free to skip it. It’s not a crucial ingredient for this slow cooker curry, but if you have it, I highly recommend adding it for extra flavor!
- You can substitute trimmed chicken thighs for chicken breasts, and the cooking time remains the same.
- If you’re using an Instant Pot, reduce the broth to 1/4 cup and cook on the “manual” setting for 13 minutes. You can add the peppers at the beginning or sauté them separately in a skillet with a little oil if you prefer them crisp-tender.
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