Description
A hands-off, fragrant Thai curry made in a slow cooker with chicken, coconut milk, and aromatic spices for restaurant-quality flavors at home.
Ingredients
Scale
- 2 lbs chicken thighs
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place the chicken thighs in the slow cooker.
- In a separate bowl, mix together the coconut milk, lemongrass, onion, garlic, ginger, curry paste, chicken broth, fish sauce, and brown sugar.
- Pour the mixture over the chicken in the slow cooker, ensuring it’s well coated.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender.
- Before serving, shred the chicken with two forks in the slow cooker and stir to combine.
- Season with salt and pepper to taste and garnish with fresh cilantro. Serve with rice.
Notes
For a richer flavor, sear the chicken thighs before adding them to the slow cooker. For a lighter version, substitute half of the coconut milk with low-sodium chicken broth.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg
Keywords: slow cooker, Thai curry, coconut milk, chicken, weeknight dinners