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- 1.5 lbs boneless, skinless chicken thighs - 1 can (14 oz) coconut milk - 1 cup chicken broth - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup green beans, trimmed and cut - 1 medium onion, sliced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 teaspoon turmeric - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving This dish uses simple and fresh ingredients. The chicken thighs give a tender bite. Coconut milk adds creaminess and a hint of sweetness. Red curry paste brings heat and depth. Fresh ginger and garlic are key to the flavor. They add warmth and fragrance. The red bell pepper and green beans provide crunch and color. Onion rounds out the dish with its sweetness. Soy sauce or tamari enhances the umami taste. Turmeric adds a golden color and earthiness. Salt and pepper balance all the flavors. Cilantro and lime juice brighten the dish when served. These ingredients come together in a way that makes each bite exciting. They create a comforting meal that you and your family will love. {{ingredient_image_1}} First, we need to prepare the chicken thighs. Pat them dry with a paper towel. Then, season them with salt and pepper. Place the seasoned chicken at the bottom of the crockpot. This step ensures the chicken absorbs all the flavors from the sauce and veggies. Next, we will make the coconut curry sauce. In a mixing bowl, combine the coconut milk, chicken broth, red curry paste, grated ginger, minced garlic, soy sauce, and turmeric. Whisk these ingredients until they blend well. This sauce is the heart of the dish. Pour the coconut curry mixture over the chicken in the crockpot. The chicken will soak up this rich and tasty sauce. Now, let’s incorporate the veggies. Add the sliced red bell pepper, green beans, and onion on top of the chicken. Stir gently to mix everything. Make sure the vegetables are coated in the curry sauce. Cover the crockpot and set it to cook. For low heat, cook for 6-8 hours. If you use high heat, cook for 3-4 hours. The chicken should be tender and well-cooked. Once the chicken is done, it’s time to shred it. Use two forks to shred the chicken in the pot. Mix everything well, so the flavors combine. Taste the dish and adjust seasoning if needed. Serve the coconut curry hot over rice or quinoa. Don’t forget to garnish with fresh cilantro and a squeeze of lime juice. This adds a fresh touch to your meal. Enjoy! To make your dish pop, taste it after cooking. You might need to add more salt or pepper. If you like heat, add chili flakes to spice things up. It gives a nice kick. You want your chicken to be tender and juicy. Cook it on low for 6-8 hours. If you're short on time, use the high setting for 3-4 hours. Check if it's done by shredding it with a fork. If it pulls apart easily, it's ready! For a beautiful finish, garnish with fresh cilantro. It adds a nice green touch and fresh flavor. Serve with lime wedges on the side. A squeeze of lime brightens the dish and makes it even better. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs for the best flavor. Fresh cilantro and ginger can elevate the dish significantly. Adjust Spice Level: If you prefer a milder curry, reduce the amount of red curry paste. You can always add more later if you want extra heat. Thicken the Sauce: For a thicker curry, you can add a tablespoon of cornstarch mixed with water during the last 30 minutes of cooking. Leftover Magic: This curry tastes even better the next day! Store leftovers in the fridge and reheat for a quick meal. {{image_2}} You can switch chicken thighs for chicken breast. Chicken breast is leaner, but it can dry out faster. Cook it on low for the best results. If you want a vegetarian option, you can use tofu. Firm tofu works best. Just press it first to remove extra water. Cut it into cubes and add it like you would chicken. Feel free to add other vegetables. Carrots add sweetness and color, while peas add a nice pop of green. You can also try different bell pepper colors. Yellow or orange bell peppers can brighten the dish visually and taste-wise. Mix and match based on what you have at home. You can make a peanut curry sauce for a new twist. Simply add peanut butter to the coconut milk mixture. It adds creaminess and a nutty flavor. If you want a richer taste, add coconut cream. This makes the curry even more decadent and smooth. To store leftovers in the fridge, let the curry cool first. Place the curry in an airtight container. You can keep it in the fridge for up to three days. Be sure to cover it well to keep it fresh. When ready to eat, just open the container and enjoy. Best practices for freezing curry include using a freezer-safe container. Divide the curry into portions for easy use. Make sure to leave some space at the top of the container. This allows for expansion as the curry freezes. You can freeze it for up to three months. Label the container with the date, so you remember when you made it. To reheat without losing flavor or texture, you can use a few methods. The best way is to thaw it overnight in the fridge. Then, warm it in a pot over low heat. Stir often to keep it from sticking. You can also microwave it in a bowl, covered with a paper towel. This helps keep the moisture in. Make sure it’s heated all the way through before serving. It takes about 6 to 8 hours on low heat. If you are short on time, you can cook it on high for 3 to 4 hours. Your chicken should be tender and cooked through when ready. Yes, you can make this dish gluten-free. Just use tamari instead of regular soy sauce. Tamari is a gluten-free soy sauce that works great in this recipe. You can serve this dish with rice or quinoa. Both options soak up the curry flavor well. You can also add a side salad or steamed vegetables for extra nutrients. This blog post shared a simple and tasty way to make coconut curry chicken in a crockpot. You learned about the main ingredients, which include chicken thighs and coconut milk. We covered how to prepare the chicken and the curry sauce, plus tips to enhance flavor and texture. You can even try different proteins and veggies. Store and reheat leftovers easily for more delicious meals. Remember, cooking should be fun and enjoyable, so get creative! Your kitchen is a place for great flavors and new ideas to shine.

Crockpot Coconut Curry Chicken

A flavorful and easy-to-make coconut curry chicken dish cooked in a crockpot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 can coconut milk (14 oz)
  • 1 cup chicken broth
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, sliced
  • 1 cup green beans, trimmed and cut
  • 1 medium onion, sliced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon turmeric
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Begin by preparing the chicken thighs. Pat them dry with a paper towel and season with salt and pepper. Place them at the bottom of the crockpot.
  • In a mixing bowl, combine the coconut milk, chicken broth, red curry paste, grated ginger, minced garlic, soy sauce, and turmeric. Whisk until all ingredients are blended well.
  • Pour the coconut curry mixture over the chicken in the crockpot.
  • Add the sliced red bell pepper, green beans, and onion on top of the chicken. Stir gently to combine everything, ensuring the vegetables are also coated in the curry sauce.
  • Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  • Once cooked, shred the chicken in the pot using two forks, then mix everything well to combine the flavors. Taste and adjust seasoning as necessary.
  • Serve hot over rice or quinoa, garnished with fresh cilantro and a squeeze of lime juice.

Notes

Serve with rice or quinoa for a complete meal.
Keyword chicken, coconut, crockpot, curry, easy