Crockpot Coconut Curry Chicken
A delicious and easy meal bringing the flavors of Southeast Asia with melt-in-your-mouth chicken and creamy coconut curry sauce.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 onion, diced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Add the chicken breasts in the bottom of the crockpot.
- In a mixing bowl, combine the coconut milk, red curry paste, diced onion, sliced bell pepper, minced garlic, grated ginger, soy sauce, salt, and pepper. Mix until well combined.
- Pour the sauce mixture over the chicken in the crockpot, ensuring the chicken is well coated.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Once cooked, shred the chicken directly in the sauce using two forks and stir well to combine everything.
- Dish out the chicken and sauce, garnished with fresh cilantro.
Notes
Coconut milk adds creaminess and a tropical flavor; use light coconut milk for a lighter version. Red curry paste provides base flavor; adjust quantity for spice. Substituting thighs will yield a juicier dish.
Find it online: https://easytocooknow.com/crockpot-coconut-curry-chicken/