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- 1.5 lbs boneless, skinless chicken thighs - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 cup chicken broth - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 small onion, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon brown sugar - 1 teaspoon turmeric - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving The key to this dish starts with the chicken. I use 1.5 lbs of boneless, skinless chicken thighs. They stay juicy and tender during cooking. The coconut milk is the next step. One 14 oz can adds richness and creaminess. For flavor, I mix in 2 tablespoons of red curry paste. It packs a nice punch without being too spicy. I always add 1 cup of chicken broth for depth. If you prefer, swap the fish sauce for soy sauce to keep it vegetarian. Fresh vegetables bring life to the dish. A sliced red bell pepper and a cup of broccoli florets add color and crunch. I also use one small onion, chopped, and three minced garlic cloves for aroma. One tablespoon of minced ginger gives a fresh kick. Finally, I use one tablespoon of brown sugar to balance the flavors. One teaspoon of turmeric adds a warm hue. I season with salt and pepper to taste. For garnish, fresh cilantro brightens the dish, while lime wedges add a zesty finish. - Cut chicken thighs into bite-sized pieces. - Season with salt and pepper. Start by cutting the chicken thighs into small pieces. This helps them cook evenly. Next, sprinkle salt and pepper over the chicken. This adds basic flavor and makes every bite tasty. - Whisk together coconut milk, red curry paste, chicken broth, fish sauce, brown sugar, and turmeric. In a bowl, mix coconut milk and red curry paste. Then add chicken broth and fish sauce. Don't forget the brown sugar and turmeric! Whisk until all the ingredients blend well. This mixture creates a rich and creamy curry base. - Place onion, garlic, and ginger in slow cooker. - Add seasoned chicken, then pour curry mixture over. - Top with red bell pepper and broccoli without stirring. Now, grab your slow cooker. First, add the chopped onion, minced garlic, and ginger. These ingredients add depth to your dish. Next, place the seasoned chicken on top. Carefully pour the curry mixture over it all. Finally, add the sliced red bell pepper and broccoli. Do not stir; it helps keep the flavors separate. - Cover and cook on low for 6-7 hours or high for 3-4 hours. - Check for tenderness of chicken. Cover your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Check the chicken for tenderness. It should be juicy and easy to pull apart with a fork. - Taste and adjust seasoning. - Garnish with cilantro and serve with lime wedges. Once cooking is done, taste your curry. You can add more salt, pepper, or lime juice if needed. Serve the curry in bowls. Top with fresh cilantro for a burst of flavor. Add lime wedges on the side to squeeze over the dish. Enjoy! - Recommended cooking times for best results: For tender chicken, cook on low for 6-7 hours or high for 3-4 hours. Always check the chicken for doneness before serving. - How to adjust spice levels: To make it milder, use less red curry paste. You can add coconut milk to balance the heat if it gets too spicy. - Suggested side dishes that pair well: Serve this dish with steamed rice or quinoa. Naan bread is also a great option. - Optional toppings and garnishes for added flavor: Fresh cilantro adds a nice touch. Lime wedges brighten the dish and enhance the flavors. - Best practices for cleaning your slow cooker: Let it cool before cleaning. Use warm, soapy water with a soft cloth. Avoid harsh scrubbers to protect the non-stick surface. - Tips for prolonging the lifespan of your slow cooker: Always avoid using metal utensils inside. Store it unplugged in a dry place. Regularly check the cord for any damage. {{image_2}} You can easily make this dish vegetarian. Just swap the chicken for tofu or chickpeas. Tofu adds a nice texture. It absorbs all the great flavors from the curry. Use firm tofu for the best results. For chickpeas, use canned ones for ease. Rinse and drain them before adding to the slow cooker. Both options will give you a hearty meal. Feel free to change the veggies based on the season. In spring, add snap peas or asparagus. In summer, try zucchini or bell peppers. Fall is great for carrots or sweet potatoes. Winter can include kale or cauliflower. These changes keep the dish fresh and exciting. Plus, you get the benefits of seasonal produce. If you need a gluten-free version, check your sauces. Fish sauce is often gluten-free, but always read the label. You can substitute soy sauce with tamari, which is gluten-free. Ensure your curry paste is also gluten-free. This way, you can enjoy the dish without worry. Enjoy a tasty meal that fits your dietary needs. After enjoying your slow cooker coconut curry chicken, let it cool first. Place the leftovers in an airtight container. You can store it in the fridge for up to three days. Make sure to seal it well to keep it fresh. When you're ready to eat, the flavors will be just as tasty! To freeze the curry, follow these steps: First, let it cool completely. Then, transfer the curry into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you want to enjoy it again, just pull it out of the freezer! To reheat, take the curry from the fridge or freezer. If frozen, let it thaw overnight in the fridge. Heat it on the stove over low heat, stirring often. If you prefer the microwave, use a microwave-safe bowl and heat in short bursts, stirring in between. Make sure it's hot all the way through before serving! Yes, you can make this recipe ahead of time. Slow cooker coconut curry chicken tastes even better the next day. To batch cook, prepare the dish and let it cool. Store it in an airtight container in the fridge for up to three days. You can also freeze it for up to three months. Just defrost it in the fridge before reheating. Absolutely! You can use chicken breasts, pork, or shrimp. For a vegetarian twist, substitute with tofu or chickpeas. Adjust the cooking time based on the protein you choose. Chicken cooks in 6-7 hours on low, while shrimp takes about 30 minutes on high. To add heat, stir in sliced jalapeños or red pepper flakes. You can also increase the amount of red curry paste. Start with a little, then taste as you go. Remember, you can always add more heat, but you can’t take it away! Yes, this recipe is great for meal prep! It packs well in containers. Just divide the curry into individual servings. Pair it with rice or quinoa for a complete meal. Store it in the fridge for easy lunches or dinners throughout the week. This blog discussed an easy slow cooker coconut curry chicken recipe. We covered the key ingredients, from chicken and coconut milk to fresh veggies. The step-by-step instructions simplify cooking, ensuring tender chicken every time. I shared tips to enhance flavors and ideas for variations, like vegetarian options. Proper storage and reheating tips help keep leftovers tasty. Making this dish is simple, and anyone can do it. Enjoy your delicious meal and experiment with the ingredients!

Slow Cooker Coconut Curry Chicken

Discover the cozy comfort of Slow Cooker Coconut Curry Chicken with this delicious recipe! Using tender chicken thighs and a rich coconut milk base, this dish is packed with flavor from red curry paste and fresh veggies like bell peppers and broccoli. Perfect for busy weeknights, simply prep your ingredients, let your slow cooker do the work, and enjoy a warm, satisfying meal. Click through for the full recipe and elevate your dinner game today!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 cup chicken broth

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 red bell pepper, sliced

1 cup broccoli florets

1 small onion, chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon brown sugar

1 teaspoon turmeric

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prep the Chicken: Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

    Mix Curry Base: In a bowl, whisk together the coconut milk, red curry paste, chicken broth, fish sauce, brown sugar, and turmeric until well combined.

      Layer the Slow Cooker: Place the chopped onion, minced garlic, and ginger at the bottom of the slow cooker. Then add the chicken pieces on top.

        Add Vegetables: Pour the curry mixture over the chicken. Add the sliced red bell pepper and broccoli florets on top without stirring.

          Slow Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

            Final Adjustments: After cooking, taste and adjust seasoning with more salt, pepper, or lime juice if desired.

              Serve: Serve in bowls, garnished with fresh cilantro and lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 4