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To make this tasty slow cooker chicken curry, you need these key items: - 1.5 lbs boneless chicken thighs, cut into chunks - 1 can (13.5 oz) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 2 tablespoons red curry paste - 1 tablespoon soy sauce - Salt and pepper to taste These ingredients bring rich flavor and creamy texture to the dish. The chicken thighs stay juicy and tender during cooking. Coconut milk adds a smooth, sweet taste that balances the spice. You can add more flavor with these optional ingredients: - 1 tablespoon fish sauce - 1 red bell pepper, sliced - 1 cup green beans, trimmed and cut in half Fish sauce gives a deeper umami flavor. Red bell peppers add color and sweetness, while green beans bring a nice crunch. Feel free to mix and match based on your taste! For a lovely finish, use these garnishes: - Fresh cilantro, for garnish - Cooked jasmine rice, for serving Cilantro adds a fresh touch. Jasmine rice serves as a perfect base for your curry. This combo helps balance the heat and makes your meal complete! {{ingredient_image_1}} First, grab your slow cooker. Add one can of coconut milk. Then, toss in the chopped onion, minced garlic, and grated ginger. Next, add two tablespoons of red curry paste. This gives the dish its bold flavor. Mix in one tablespoon of soy sauce and the fish sauce, if you choose to use it. Stir everything well until it’s blended. Now it's time for the chicken. Take 1.5 pounds of boneless chicken thighs and cut them into chunks. Place the chicken in the slow cooker. Make sure each piece gets coated in the coconut curry mix. Season with salt and pepper to your liking. After that, slice one red bell pepper and add it to the pot. Don’t forget to trim and cut one cup of green beans in half, and add those too. Cover the slow cooker with its lid. You can cook this curry on low for 6-7 hours or on high for 3-4 hours. I recommend low for the best taste. Check if the chicken is tender when the time is up. When it’s ready, gently stir the curry to mix the chicken and veggies with the sauce. Enjoy this meal over jasmine rice and add fresh cilantro on top for a nice touch. To boost the taste of your slow cooker chicken curry, add fresh herbs. Cilantro gives a bright note. You can also try adding a squeeze of lime juice before serving. This adds a nice zing. If you want more depth, use more garlic and ginger. Fresh ingredients make a big difference. If you like it spicy, add more red curry paste. A little goes a long way, so start small. Taste as you go. If it gets too hot, balance it with more coconut milk or sugar. This can help tone down the heat. You can always add more spice, but removing it is hard. If your curry is too thick, add a bit of water or extra coconut milk. Stir it well to mix. If it’s too watery, let it cook longer with the lid off. This helps the sauce thicken. If the chicken isn't tender, it might need more time. Cooking on low for longer often helps. Don’t rush the process for best results. Pro Tips Marinate the Chicken: For deeper flavor, marinate the chicken in the coconut milk and curry paste mixture for at least 30 minutes or overnight before cooking. Vegetable Variations: Feel free to add other vegetables like carrots, zucchini, or spinach for extra nutrition and color. Adjusting Spice Level: If you prefer a spicier curry, add some sliced fresh chili or a dash of chili flakes to the slow cooker. Serving Suggestions: Serve with lime wedges on the side for a burst of freshness, and consider adding naan bread for dipping. {{image_2}} You can make this curry without meat. Replace the chicken with chickpeas or tofu. Use the same amount of coconut milk. Add extra veggies like carrots or zucchini. This makes a hearty meal too. If you want a protein boost, try lentils. They add a nice texture and flavor. Feel free to swap chicken for other meats. You can use boneless beef or pork. Cut them into small pieces just like the chicken. For a lighter option, try shrimp. Add shrimp in the last 30 minutes of cooking. This keeps them tender and juicy. You can change the flavor of your curry easily. If you like it spicier, add more red curry paste. Or toss in some fresh chili peppers. For a sweeter taste, add a spoonful of brown sugar. You can also add lime juice for a zesty kick. Experiment with fresh herbs like basil or mint for a twist. After you enjoy your chicken curry, let it cool. Place the leftovers in an airtight container. Store them in the fridge for up to three days. If you want to keep it longer, consider freezing. Always label your containers with the date. When you're ready to eat again, heat your curry gently. You can use the microwave or a pot on the stove. If using the microwave, heat for two minutes, then stir. If using the stove, warm it over medium heat, stirring often. Add a splash of water if it seems too thick. To freeze your chicken curry, use a freezer-safe container. It can last for up to three months in the freezer. When you want to eat it, move it to the fridge overnight to thaw. You can also thaw it in the microwave, but be careful not to cook it again. After thawing, heat it well before serving. Yes, you can use frozen chicken in this recipe. Just make sure to adjust the cooking time. If you use frozen chicken, it may need an extra hour. Always check that the chicken is fully cooked before serving. It should reach an internal temperature of 165°F. This method is great for last-minute meals! If you need a substitute for coconut milk, try using almond milk or soy milk. For a creamier texture, mix in some plain yogurt or heavy cream. Keep in mind that these alternatives will change the flavor a bit. Adjust spices to get the taste you want. To make the dish spicier, add more red curry paste or a chopped chili pepper. You can also include cayenne pepper or crushed red pepper flakes. Start with a small amount, then taste and adjust. This way, you get the heat just right for your palate! In this post, we explored essential ingredients, step-by-step cooking, and useful tips for your curry. I shared variations to suit different diets and storage tips for leftovers. Curry is adaptable and fun. You can customize it to match your taste. With practice, you can perfect your dish. Enjoy cooking and sharing it with others!

Coconut-Chili Slow Cooker Chicken Curry

A flavorful and creamy chicken curry cooked slowly with coconut milk and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless chicken thighs, cut into chunks
  • 1 can coconut milk (13.5 oz)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 red bell pepper sliced
  • 1 cup green beans, trimmed and cut in half
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving cooked jasmine rice

Instructions
 

  • In the slow cooker, combine the coconut milk, chopped onion, minced garlic, grated ginger, red curry paste, soy sauce, and fish sauce. Stir well to mix all the ingredients together.
  • Add the chicken chunks to the slow cooker, making sure they are well coated in the coconut curry mixture.
  • Season with salt and pepper, adjusting to your taste preferences.
  • Add the sliced red bell pepper and green beans to the slow cooker on top of the chicken.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  • Once cooked, gently stir the curry to combine the vegetables and chicken with the sauce.
  • Serve over jasmine rice and garnish with fresh cilantro.

Notes

Serve with jasmine rice for a complete meal.
Keyword chicken, coconut, curry, slow cooker, spicy