Description
A simple and flavorful coconut curry chicken made in a crock pot. Perfect for busy days.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp turmeric
- 1/2 tsp salt
- 1/2 cup chicken broth
- Fresh cilantro for garnish
Instructions
- Place chicken thighs in the crock pot.
- Add coconut milk, red curry paste, onion, garlic, bell pepper, fish sauce, brown sugar, turmeric, and salt.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred chicken slightly with a fork.
- Garnish with fresh cilantro before serving.
Notes
- Adjust curry paste for more or less heat.
- Serve over rice or with naan bread.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg