I am excited to share my slow cooker creation featuring tender chicken thighs simmered in coconut milk with red curry paste. Fragrant garlic and fresh basil meld with lime juice and crisp red bell pepper. If you appreciate coconut curry chicken, be intrigued by the vibrant flavors in this dish.

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I recently discovered a killer recipe from the Food Charlatan that truly blew my mind: Slow Cooker Coconut Curry Chicken. I grabbed 2 lbs of boneless, skinless chicken thighs and tossed ’em into my slow cooker along with a can of full-fat coconut milk, a couple of tablespoons of red curry paste, chopped onion, minced garlic, and a bit of fresh ginger.

When I later added sliced red bell pepper, fish sauce, a hint of brown sugar and the zingy juice of one lime mixed with chicken broth, I knew I was onto something extraordinary. Cooking this curry reminded me that healthy meals don’t have to be boring.

I love experimenting with super healthy, clean eating meals and this one ranks high amongst my favorite curries. If you’re into crock pot cooking and crave a nutritious twist on Whole 30 recipes then you gotta try this coconut curry chicken.

Enjoy the adventure!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how the chicken comes out so tender after slow cooking – it’s like the flavors just soak in and make every bite super juicy. Second, the mix of coconut milk, red curry paste, and a splash of lime juice gives it a cool balance of creamy, spicy, and tangy flavors that I just can’t get enough of. Third, having fresh basil stirred in at the end really makes everything smell amazing and adds a burst of freshness that ties everything together. Lastly, it’s simple to prep even though it tastes so fancy, and that makes it perfect for a chill dinner any night of the week.

Ingredients

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Chicken thighs: They are high protein meat that stays juicy during slow cook.
Coconut milk: Adds rich, creamy texture and healthy fats to mellow the spice.
Red curry paste: Provides bold heat and depth with a mix of spicy herbs.
Onion: Gives a slight sweetness and texture that enhances overall flavor.
Garlic and ginger: Energize the sauce with spicy, aromatic notes for that extra kick.
Red bell pepper: Offers vitamins and natural sweetness, brightening the dish.
Fresh basil: Brings a fresh, herbaceous finish that makes the curry more inviting.
Fish sauce and brown sugar: They balance savory heat with a mild sweet tang.
Lime juice: Provides a fresh, acidic zing that brighten up the overall flavor.
Chicken broth: Enhances the sauce with extra moisture and added depth throughout cooking.

Ingredient Quantities

2 lbs boneless, skinless chicken thighs

1 can (14 oz) full-fat coconut milk

2 tbsp red curry paste

1 large onion, chopped

4 cloves garlic, minced

1 tbsp fresh ginger, minced

1 red bell pepper, sliced thin

2 tbsp fish sauce

1 tbsp brown sugar

Juice of 1 lime

1/2 cup chicken broth

2 cups fresh basil leaves

Salt and pepper to taste

How to Make this

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1. Start by prepping all your ingredients – chop the onion, mince the garlic and ginger, slice the red bell pepper thinly, and roughly tear the basil leaves while setting aside the lime juice.

2. Put the chicken thighs into your slow cooker and season them with salt and pepper.

3. Add the chopped onions, minced garlic, minced ginger, and sliced red bell pepper on top of the chicken.

4. Mix in the red curry paste evenly over the ingredients so every piece of chicken gets a bit of that spicy flavor.

5. Pour in the full-fat coconut milk and chicken broth, then stir in the fish sauce and brown sugar until it’s all combined.

6. Squeeze the lime juice over the mix, giving it a tangy kick, and stir again to blend all the flavors.

7. Cover your slow cooker and set it to cook on low for about 6 hours or on high for around 4 hours until the chicken is tender.

8. About 15 minutes before serving, stir in the fresh basil leaves so they wilt and release their aroma.

9. Taste and adjust the salt and pepper if you need more seasoning.

10. Serve hot, and enjoy your delicious slow cooker coconut curry chicken over rice or your favorited side dish!

Equipment Needed

1. A slow cooker
2. A cutting board
3. A chef’s knife
4. Measuring cups and spoons
5. A can opener for the coconut milk
6. A citrus juicer or reamer for the lime
7. A large mixing spoon, and optionally a bowl for pre-mixing ingredients

FAQ

Q: How long should I cook the chicken in the slow cooker? A: Cook on LOW for about 6 to 7 hours so the chicken gets tender and full of flavor, but if you're in a rush, HIGH for 3 to 4 hours works too.

Q: Can I use chicken breasts instead of thighs? A: Yes you can use breasts but they tend to dry out a bit, so keep an eye on them and adjust the cook time if needed.

Q: What does the red curry paste do to the dish? A: It adds a spicy kick and a nice aromatic flavor that really brings out the taste of the coconut milk.

Q: Do I need to thaw the chicken before cooking? A: Its best to thaw the chicken first so it cooks evenly and you avoid any food safety issues.

Q: Can I adjust the spice level in this recipe? A: Absolutely, you can start with a little less curry paste and add more later if you want it spicier.

Q: Is it ok to add extra veggies? A: Sure thing, tossing in extra veggies like spinach or more bell peppers in the last 15 to 20 minutes works great.

Slow Cooker Coconut Curry Chicken From The Food Charlatan Recipe Substitutions and Variations

You can use chicken breasts instead of chicken thighs if you like a leaner meat, but you might lose some juiciness.
If full-fat coconut milk isn’t available, try heavy cream diluted with a bit of water to get a similar richness.
Fish sauce can be replaced with soy sauce when you’re out, though it may be slightly sweeter and less complex.
Instead of red curry paste, you might use green curry paste, even it will change the flavor a bit.
If you don’t have brown sugar, white sugar or even a drizzle of maple syrup can be used in its place.

Pro Tips

1. Try browning the chicken in a hot pan before you toss it in the slow cooker; it helps lock in the juices and adds a depth of flavor even if it’s an extra step.
2. Make sure you chop the onion, garlic and ginger in even pieces so that everything cooks at the same rate—this really helps keep the flavors balanced.
3. Give the curry a good stir about 15 minutes before you finish cooking and taste it; sometimes a little extra salt or a squeeze more lime juice can really make a difference.
4. If you’re feeling adventurous and like a bit more heat, toss in a sliced chili along with the bell pepper for an extra spicy kick.

Slow Cooker Coconut Curry Chicken From The Food Charlatan Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. A slow cooker
2. A cutting board
3. A chef’s knife
4. Measuring cups and spoons
5. A can opener for the coconut milk
6. A citrus juicer or reamer for the lime
7. A large mixing spoon, and optionally a bowl for pre-mixing ingredients

Ingredients

2 lbs boneless, skinless chicken thighs
1 can (14 oz) full-fat coconut milk
2 tbsp red curry paste
1 large onion, chopped
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 red bell pepper, sliced thin
2 tbsp fish sauce
1 tbsp brown sugar
Juice of 1 lime
1/2 cup chicken broth
2 cups fresh basil leaves
Salt and pepper to taste

Directions

Start by prepping all your ingredients – chop the onion, mince the garlic and ginger, slice the red bell pepper thinly, and roughly tear the basil leaves while setting aside the lime juice.
Put the chicken thighs into your slow cooker and season them with salt and pepper.
Add the chopped onions, minced garlic, minced ginger, and sliced red bell pepper on top of the chicken.
Mix in the red curry paste evenly over the ingredients so every piece of chicken gets a bit of that spicy flavor.
Pour in the full-fat coconut milk and chicken broth, then stir in the fish sauce and brown sugar until it's all combined.
Squeeze the lime juice over the mix, giving it a tangy kick, and stir again to blend all the flavors.
Cover your slow cooker and set it to cook on low for about 6 hours or on high for around 4 hours until the chicken is tender.
About 15 minutes before serving, stir in the fresh basil leaves so they wilt and release their aroma.
Taste and adjust the salt and pepper if you need more seasoning.
Serve hot, and enjoy your delicious slow cooker coconut curry chicken over rice or your favorited side dish!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 6
Calories: 500kcal
Fat: 35g
Saturated Fat: 20g
Trans Fat: 0g
Polyunsaturated: 2g
Monounsaturated: 10g
Cholesterol: 110mg
Sodium: 560mg
Potassium: 600mg
Carbohydrates: 15g
Fiber: 3g
Sugar: 6g
Protein: 30g
Vitamin A: 400IU
Vitamin C: 25mg
Calcium: 50mg
Iron: 1.5mg

Slow Cooker Coconut Curry Chicken From The Food Charlatan Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Slow Cooker Coconut Curry Chicken From The Food Charlatan Recipe Substitutions and Variations

Pro Tips