This Easy Crockpot Coconut Curry Chicken is a warm hug in a bowl! Made with tender chicken, creamy coconut milk, and fragrant spices, it’s perfect for cozy nights.
Cooking in a crockpot means you can just set it and forget it! I love coming home to that comforting smell. Serve it over rice for a meal that feels fancy but is super simple!
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for tenderness and flavor. If you prefer, you can use chicken breasts, although they might be a bit drier. Turkey or even tofu can work well for a vegetarian option!
Coconut Milk: Full-fat coconut milk gives the best creaminess! Light coconut milk is a lower-calorie option but won’t be as rich. Almond or cashew milk can be used as dairy-free alternatives, though they’ll change the flavor.
Red Curry Paste: This is the heart of the dish! If you don’t have it, yellow curry powder can work as a substitute, but it changes the taste. For a milder option, look for green curry paste instead.
Vegetables: The red bell pepper adds color and crunch, but feel free to swap it for any veggies you love! Zucchini or carrots are great additions. You can even toss in some spinach toward the end of cooking for a boost of greens.
How Do I Ensure My Coconut Curry Has Great Flavor?
For the best flavor, it’s important to first cook the onion, garlic, and ginger together. This helps release their aromas and builds a strong base. When making the curry, whisk the curry paste into the coconut milk to fully blend in the spices.
- Layer your ingredients in the crockpot, starting with the aromatics (onions, garlic, ginger).
- Mix the curry paste with the coconut milk until it’s combined, then pour it over the chicken.
- Season at the end when cooking, as this helps maintain the flavors!
Easy Crockpot Coconut Curry Chicken
Ingredients List:
For the Curry:
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced (optional)
For Garnish and Serving:
- 1–2 green chilies, sliced (optional)
- Fresh cilantro leaves, for garnish
- Salt and pepper to taste
- Cooked jasmine rice or basmati rice, for serving
Time Estimate:
This delicious dinner takes about 15 minutes to prepare. Cook time is flexible: you can choose to set it on low for about 5-6 hours or on high for 3-4 hours. So, it’s perfect to set up in the morning and come home to a warm, enticing meal!
Step-by-Step Instructions:
1. Preparing the Ingredients:
Start by finely chopping your onion, mincing the garlic and ginger, and cutting the chicken thighs into bite-sized chunks. This will help everything cook evenly and blend well in the curry.
2. Layering in the Crockpot:
In the bottom of your crockpot, place the chopped onion, minced garlic, and minced ginger. These will create a flavorful base for your dish.
Now, add the chicken chunks on top of the aromatics.
3. Mixing the Curry Sauce:
In a medium bowl, whisk together the red curry paste, coconut milk, fish sauce, and brown sugar until everything is well blended. The mixture should look creamy and inviting!
4. Combining Everything:
Pour the coconut curry mixture evenly over the chicken in the crockpot. If you’re using the red bell pepper for added color and crunch, sprinkle that on top as well.
5. Cooking the Curry:
Cover the crockpot and set it to cook. Choose the low setting for 5-6 hours or the high setting for 3-4 hours. You’ll know it’s done when the chicken is tender and easily pulls apart.
6. Final Seasoning and Serving:
Once cooked, taste the curry and add salt and pepper as needed. Serve the curry hot, spooning it into bowls over a bed of cooked jasmine or basmati rice. Don’t forget to garnish with fresh cilantro and sliced green chilies for an extra kick!
You’re ready to enjoy a warm, cozy bowl of Easy Crockpot Coconut Curry Chicken. It’s rich, creamy, and packed with flavor—perfect for any night of the week. Enjoy!
FAQ for Easy Crockpot Coconut Curry Chicken
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts, but keep in mind they may be a bit drier than thighs. Adjust the cooking time accordingly, as chicken breasts generally cook faster than thighs.
What Can I Substitute for Fish Sauce?
If you need a substitute for fish sauce, you can use soy sauce for a vegetarian option. Coconut aminos are another great alternative, offering a similar flavor profile without the fish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Recipe Spicier?
Absolutely! If you want more heat, consider adding more red curry paste or including additional green chilies while cooking. You can also top the finished dish with sliced jalapeños for an extra kick!
