Description
A simple and delicious Coconut Chicken Curry recipe that is perfect for a comforting meal.
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 ounces) coconut milk
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup frozen peas
- 1 red bell pepper, sliced
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- In a slow cooker, combine the diced onion, minced garlic, and grated ginger. Add the chicken pieces on top.
- In a separate bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, turmeric, cumin, salt, and black pepper. Pour this mixture over the chicken in the slow cooker.
- Add the chicken broth and stir gently to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- About 30 minutes before serving, stir in the frozen peas and sliced red bell pepper. Cover and continue to cook until the vegetables are heated through.
- Serve the curry over cooked rice or quinoa and garnish with fresh cilantro.
Notes
- For added heat, include sliced jalapeños or a pinch of red pepper flakes when cooking.
- Substitute chicken with firm tofu for a vegetarian version, and add more vegetables like carrots or zucchini for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg