Slow Cooker Coconut Curry Chicken From The Food Charlatan Recipe

I recently tried a unique slow cooker take on Coconut Curry Chicken that blends succulent chicken thighs with coconut milk and Thai red curry paste. The tang of fish sauce and zing of grated ginger mix perfectly with garlic, onion and red bell pepper. Topped with fresh basil, every bite is an enticing burst of flavor.

I recently experimented with a twist on a slow cooker classic that I just had to share. This Slow Cooker Coconut Curry Chicken really blew my mind with its vibrant flavors.

I started with 2 lbs boneless, skinless chicken thighs and added a can of full-fat coconut milk that made everything so creamy. Then I tossed in some 2 tbsp of Thai red curry paste along with a sliced medium onion, 3 garlic cloves, and a thinly sliced red bell pepper for that extra punch.

A little bit of grated fresh ginger, fish sauce, and a touch of brown sugar kept the flavors balanced and interesting. I kept the seasoning simple, with salt and freshly ground pepper to taste, and just before serving, I stirred in 1/2 cup of loose basil leaves to brighten it all up.

This dish is perfect for anyone into healthy meals or slow cooker curries that leave you craving more. Enjoy!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how easy it is to make. I just toss in all the ingredients in my slow cooker and let it do its thing, which means less stress after a long day. Second, the flavors really hit home for me. The mix of coconut milk, red curry paste, and basil creates this really warm and comforting taste that makes me feel like I’m indulging in something special. Third, I like how the chicken comes out super tender and juicy every time. The slow cooking really brings out the best in the spices and makes every bite amazing. Lastly, it’s so versatile – I can serve it over rice or noodles, which means it never gets boring.

Ingredients

• Chicken thighs: provides lots of protein and juiciness they are really affordable and hearty
• Coconut milk: adds creaminess and healthy fats it gives the dish a rich base
• Thai red curry paste: brings a spicy kick and intense flavor to make everything pop
• Onion: supplies fiber and a slight sweetness that balances the curry heat nicely
• Fresh basil leaves: give a fresh, aromatic zing while adding antioxidants to each bite
• Fish sauce: introduces a salty umami taste that deepens the overall flavor profile
• Red bell pepper: offers vibrant color and subtle crunch while boosting vitamins and fiber

Ingredient Quantities

• 2 lbs boneless, skinless chicken thighs
• 1 (14 oz) can full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 tbsp fresh ginger, grated
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• Salt and freshly ground pepper, to taste
• 1/2 cup fresh basil leaves, loosely packed

How to Make this

1. First, season the chicken thighs with salt and freshly ground pepper and place them into your slow cooker.

2. Add the sliced onion, minced garlic, and grated ginger to the chicken.

3. Toss in the thinly sliced red bell pepper and stir everything a bit.

4. Put in the two tablespoons of Thai red curry paste and mix so it gets distributed around.

5. Pour the entire can of full-fat coconut milk over the ingredients.

6. Add the two tablespoons of fish sauce and tablespoon of brown sugar, stirring them in to combine all the flavors.

7. Cover the slow cooker and let it cook on low for about 6-8 hours or on high for 3-4 hours until the chicken is tender.

8. Once the cooking is nearly done, taste and adjust the salt and pepper if needed.

9. Right before serving, stir in the half a cup of loosely packed fresh basil leaves.

10. Serve over rice or noodles and enjoy your delicious slow cooker coconut curry chicken!

Equipment Needed

1. Slow cooker
2. Chef knife and cutting board
3. Measuring spoons
4. Can opener
5. Stirring spoon
6. Bowl or plate for serving

FAQ

Slow Cooker Coconut Curry Chicken From The Food Charlatan Recipe Substitutions and Variations

• Thai red curry paste: If you’re out of it, try using Panang curry paste or even green curry paste to bring a similar flavor profile.
• Fish sauce: You can mix soy sauce with a squirt of lime juice in a pinch if you don’t have fish sauce around.
• Full-fat coconut milk: If you cant find full-fat, you might use coconut cream thinned with a bit of water or even a light coconut milk alternative.
• Fresh basil leaves: If basil is hard to find, fresh cilantro works well for a different but tasty twist.

Pro Tips

1. You can heat up the red curry paste with the garlic, ginger and onions in a little coconut milk for a minute or two in a small pan before throwing everything in the slow cooker. It really brings out the spices and gives an extra depth of flavor.

2. Remember to taste the sauce halfway through cooking if possible. Sometimes the salt levels can change a bit during the long cook, so a little adjustment with salt or even a squeeze of lime can really brighten it up.

3. Don’t mix in the basil too early. Stir it in right at the end to make sure you keep that fresh taste and bright color in your dish.

4. If you have time, let the chicken marinate in a bit of the seasoning or even the curry paste before cooking. Even waiting 30 minutes can help the flavors seep in more and make the chicken tastier.