This Easy Crockpot Coconut Curry Chicken is a warm and tasty dish! With chicken, coconut milk, and spices, it’s full of flavor and super simple to make.
You just throw everything in the crockpot and let it do its magic! I love to serve it with rice. It’s like a cozy hug in a bowl! 🍛
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are great for their tenderness and flavor, but you can substitute with chicken breasts if you prefer. If you’re looking for a vegetarian option, try using chickpeas or tofu instead!
Coconut Milk: Full-fat coconut milk adds creaminess, but light coconut milk works too for fewer calories. If you can’t find coconut milk, try unsweetened almond milk, though it won’t be as rich.
Red Curry Paste: This is the heart of the dish. If it’s too spicy for you, use yellow curry paste instead, which is milder. You can also make your own blend with curry powder, garlic, and ginger.
Fish Sauce: While it adds a nice umami flavor, you can skip this or use soy sauce for a vegetarian option. A splash of lime juice can also enhance the flavor.
How Do I Ensure My Curry Has the Right Consistency?
The consistency of your curry is important for a great dish. If it’s too thick, adding a bit of water or chicken broth can help thin it out. If it’s too thin, let it cook uncovered for the last 15-20 minutes. Always remember to check the taste and adjust the seasoning as needed.
- Start with the coconut milk and curry paste mix, ensuring it’s well combined.
- Cook covered so moisture stays in, but you can leave the lid off towards the end for thickening.
Enjoy applying these tips, and your crockpot coconut curry chicken will turn out delicious every time! 🌟
Easy Crockpot Coconut Curry Chicken
Ingredients You’ll Need:
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 3 tablespoons red curry paste
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce (optional, for depth of flavor)
- 1 tablespoon brown sugar or honey
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
- Cooked jasmine rice or basmati rice, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then it will cook in the crockpot. Plan for about 6 to 7 hours on low or 3 to 4 hours on high. So, you can set it and forget it—perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken thighs or breasts at the bottom of your crockpot. This will be the base for your delicious curry.
2. Mix Up the Sauce:
In a medium bowl, combine the coconut milk, red curry paste, chopped onion, minced garlic, grated ginger, fish sauce (if using), and brown sugar or honey. Stir it all together until everything is well blended.
3. Combine and Cook:
Pour that wonderful coconut curry sauce over the chicken in the crockpot. Top it off with the sliced red bell pepper. Cover the crockpot and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is super tender. This is where all the flavors will mix together!
4. Shred the Chicken:
When the cooking time is almost up, carefully remove the chicken from the crockpot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the crockpot and give it a good stir to mix with the sauce.
5. Finishing Touches:
Add the fresh lime juice and taste the curry, adjusting the seasoning with salt and pepper as needed. This will brighten up the flavors!
6. Serve and Enjoy!
Serve your delicious coconut curry chicken over bowls of cooked jasmine or basmati rice. Top with fresh cilantro leaves for a burst of color and flavor. Enjoy this tasty dish!
Your homemade Easy Crockpot Coconut Curry Chicken is ready to delight your taste buds! 🍛
FAQ for Easy Crockpot Coconut Curry Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by about 1 to 2 hours. Ensure it’s cooked thoroughly (internal temperature should reach 165°F) before shredding.
How Can I Make This Dish Vegetarian?
To make it vegetarian, you can replace the chicken with chickpeas, tofu, or a mix of your favorite vegetables. Just add them toward the end of the cooking time so they don’t overcook.
What Should I Serve with Coconut Curry Chicken?
This dish pairs wonderfully with jasmine or basmati rice to soak up the delicious sauce. You can also serve it with naan bread or a side of steamed veggies for extra nutrition!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of coconut milk or water if it’s too thick.
Feel free to reach out if you have more questions! Enjoy your cooking! 🌿
