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- 2 lbs boneless, skinless chicken thighs - 13.5 oz can of coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 bell pepper, sliced - 1 cup snap peas or green beans - 1 cup low-sodium chicken broth - Juice of 1 fresh lime - Fresh cilantro for garnish - Salt and pepper to taste I love using boneless, skinless chicken thighs for this dish. They stay juicy and tender. Coconut milk adds a rich, creamy texture that blends perfectly with the curry paste. I usually go for red curry paste, but feel free to choose your favorite. Fish sauce adds depth, while brown sugar balances the heat. Onions, garlic, and ginger create a fragrant base. I recommend using a bell pepper. Choose any color you enjoy! Snap peas or green beans add a nice crunch, while chicken broth keeps everything moist. A squeeze of lime brightens the flavor. Lastly, fresh cilantro gives a burst of freshness on top. Gather these ingredients, and you’re ready to make a delicious meal that warms the soul! 1. In a large slow cooker, start by adding the coconut milk. 2. Next, scoop in the red curry paste. 3. Pour in the fish sauce and brown sugar. 4. Add the chicken broth and whisk until mixed well. 5. Now, chop your onion and add it to the pot. 6. Mince the garlic and mix it in. 7. Grate the ginger and toss it into the mixture. 8. Finally, slice your bell pepper and add that too. 1. Place the chicken thighs into the slow cooker. 2. Season with salt and pepper to taste. 3. Cover the slow cooker. 4. Cook on Low for 6-8 hours or High for 3-4 hours. 1. About 30 minutes before serving, add the snap peas or green beans. 2. Remove the chicken and shred it with two forks. 3. Return the shredded chicken to the curry. 4. Squeeze the lime juice into the pot and mix well. - Best chicken cuts for slow cooking: I recommend using boneless, skinless chicken thighs. They stay moist and tender during cooking. Chicken breasts can dry out, making thighs a better choice for this dish. - How to achieve optimal flavor balance: Combine coconut milk and red curry paste well. This mix creates a rich base. Adding lime juice at the end brightens the flavors and adds a fresh taste. - Suggested spices and herbs: Apart from the red curry paste, consider adding fresh basil or cilantro for extra freshness. A dash of turmeric can enhance color and health benefits. - Adjusting spice levels: If you prefer a milder curry, start with less red curry paste. You can always add more later. For heat, add chopped chili peppers or a pinch of cayenne. - Best side dishes to pair: Jasmine rice is perfect. Quinoa offers a healthy twist. Both soak up the delicious sauce well. - Garnishing ideas for presentation: Fresh cilantro adds color and flavor. Thin lime wedges on the side look nice and add a pop of freshness. Consider adding sliced red chili for a touch of heat and color. {{image_4}} You can swap chicken for shrimp or tofu in this curry. Shrimp cooks fast, so add it in the last 30 minutes. Tofu gives a nice texture and absorbs flavors well. For beef or pork, use cuts like flank steak or tenderloin. These meats cook well in a slow cooker and add rich flavors. If you need dairy-free options, the coconut milk works great alone. You can also try unsweetened almond milk, but it changes the taste a bit. For seasonal vegetables, think about adding zucchini or carrots. These veggies add color and crunch. If you want to try an Instant Pot, use the sauté function first. Brown the chicken and cook the onion and garlic until soft. Then, add all the other ingredients. Cook on high pressure for about 10 minutes. If you prefer stovetop cooking, use a heavy pot. Simmer everything gently for about 30-40 minutes until the chicken is tender. This method gives you a delicious, rich flavor, too. To store leftovers, let the curry cool first. Then, place it in an airtight container. This keeps it fresh and tasty. The curry lasts about 3 to 4 days in the fridge. If you want to keep it longer, consider freezing it. For long-term storage, freeze the curry in portions. Use freezer-safe containers or heavy-duty bags. Label them with the date. This way, you know when to use them. To reheat, thaw in the fridge overnight. Then, heat on the stove or microwave until hot. Stir well to mix the flavors. You can repurpose leftover curry in fun ways. Try using it as a filling for wraps or tacos. It also works great as a topping for baked potatoes. You can mix it into rice or quinoa for a new dish. Get creative and enjoy the flavors again! Can I use frozen chicken thighs? Yes, you can use frozen chicken thighs. Just add an extra hour of cooking time. Make sure they cook all the way through. The slow cooker makes this easy and safe. What can I substitute for fish sauce? If you need a substitute for fish sauce, try soy sauce. You can also use a mix of soy sauce and lime juice. This will give you a similar salty and tangy flavor. How long does it take to cook on Low vs. High? Cooking on Low takes about 6 to 8 hours. If you choose High, it will take 3 to 4 hours. The chicken will be tender and full of flavor either way. What’s the best temperature setting for the slow cooker? The best setting depends on your time. Use Low for a longer cook time that enhances flavors. Use High for a quicker meal without losing taste. Is this dish suitable for gluten-free diets? Yes, this dish is gluten-free. Just ensure that the fish sauce you use is gluten-free. Most brands have gluten-free options. How to make it healthier with reduced sugar? To cut down on sugar, reduce the brown sugar. You can also skip it altogether. The coconut milk and lime juice add natural sweetness. This blog post guided you through making a rich and tasty chicken curry. You learned about simple ingredients, easy steps, and helpful tips. Whether you choose chicken thighs, shrimp, or tofu, there are many ways to enjoy this dish. Remember to store leftovers properly and try out variations for fun. Making incredible meals at home can be simple and rewarding. Enjoy your culinary adventure!

Slow Cooker Thai Coconut Chicken Curry

Indulge in the delightful flavors of Slow Cooker Thai Coconut Chicken Curry with this easy recipe! Perfect for busy nights, this dish combines tender chicken with rich coconut milk, zesty lime, and aromatic spices. Simply toss the ingredients in your slow cooker and let the magic happen. Ready in just a few hours, this curry is a delicious way to impress your family and friends. Click through to explore the full recipe and make dinner memorable!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 bell pepper (choose your favorite color), sliced into thin strips

1 cup snap peas or tender green beans, trimmed

1 cup low-sodium chicken broth

Juice of 1 fresh lime

Fresh cilantro, chopped, for garnish

Salt and pepper, to taste

Instructions
 

In a spacious slow cooker, combine the coconut milk, red curry paste, fish sauce, brown sugar, and chicken broth. Whisk together until the mixture is thoroughly blended.

    Incorporate the chopped onion, minced garlic, grated ginger, and sliced bell pepper into the curry mixture. Mix well to ensure the vegetables are evenly distributed.

      Gently place the chicken thighs into the curry, ensuring they are fully submerged in the sauce. Season with salt and pepper as desired, for added flavor.

        Cover the slow cooker with its lid and set it to cook on Low for 6-8 hours or on High for 3-4 hours, until the chicken is tender and cooked through.

          Approximately 30 minutes before you plan to serve, add the snap peas or green beans to the slow cooker, letting them cook until they are bright green and tender-crisp.

            After cooking, carefully remove the chicken thighs and shred them using two forks, achieving a nice, even texture. Return the shredded chicken to the curry, stirring well to combine.

              Squeeze in the fresh lime juice and adjust the seasoning with salt and pepper if needed to enhance the flavor.

                Serve the aromatic curry over a bed of fluffy jasmine rice or quinoa, and generously garnish with freshly chopped cilantro for a burst of color and freshness.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6