This Crockpot Coconut Curry Chicken is a warm and comforting dish. Chicken slow-cooked with creamy coconut milk and fragrant spices makes for a delightful meal that’s easy to prepare!
It’s like a cozy hug in a bowl! 🍛 Just toss everything in your crockpot, set it, and forget it. Perfect for busy days when you want a tasty dinner waiting for you!
I love serving this curry over rice or with some warm naan. It’s so satisfying, and the leftovers are just as good the next day, making it a win-win for me!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are perfect for this dish because they stay juicy and tender during slow cooking. If you prefer, you can use chicken breasts, but they may dry out a little more easily.
Coconut Milk: This gives the dish a creamy texture and rich flavor. If you’re looking for a lower-fat option, you can use light coconut milk, or replace it with unsweetened almond milk for a different flavor, but it won’t be as creamy.
Red Curry Paste: This paste is crucial for flavor. If you can’t find it, you can make a substitute by mixing equal parts curry powder and chili powder, though it’s not exactly the same. I also love adding a bit more paste if you like a spicier kick!
Vegetables: This recipe calls for red bell peppers and green beans, but feel free to switch them out! Carrots, snap peas, or zucchini also work well. Fresh vegetables give different flavors and textures.
Fish Sauce: This adds umami to the dish, but it’s optional. If you’re avoiding fish or want a vegan option, replace it with soy sauce or coconut aminos.
How Do You Make Your Coconut Curry Chicken Extra Flavorful?
To enhance the flavor of your coconut curry chicken, focus on properly preparing your aromatics and spices. Start by sautéing the onions, garlic, and ginger briefly before adding them to the crockpot. This can help release their flavors even more.
- Finely chop or mince your garlic and ginger for better distribution of flavor.
- Mix the red curry paste with a little coconut milk in a bowl before adding to the crockpot. This helps dissolve it better!
- Allow the curry to simmer longer if you have time; flavors deepen with slow cooking!
How to Make Crockpot Coconut Curry Chicken?
Ingredients You’ll Need:
For the Curry:
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 tbsp curry powder
- 1 tbsp fish sauce (optional)
- 1 tbsp brown sugar
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed and cut in half
- Salt and pepper to taste
For Serving:
- Fresh cilantro, for garnish
- Sliced jalapeños, for garnish (optional)
- Cooked rice, for serving
How Much Time Will You Need?
This delicious Crockpot Coconut Curry Chicken recipe will take about 10 minutes to prepare and then needs to cook for 6-7 hours on low or 3-4 hours on high. Just a little prep work and then you can let the crockpot do its magic!
Step-by-Step Instructions:
1. Preparing the Ingredients:
Start by gathering all your ingredients. In your crockpot, place the boneless, skinless chicken thighs in the bottom. Then, pour in the coconut milk and chicken broth. Add the chopped onion, minced garlic, grated ginger, red curry paste, curry powder, fish sauce (if using), and brown sugar. Stir everything together until well combined.
2. Cooking the Chicken:
Cover the crockpot with its lid. Cook on the low setting for 6-7 hours or on high for 3-4 hours. You want the chicken to be tender and fully cooked. The smell will be amazing as it cooks!
3. Adding the Vegetables:
About 30 minutes before you’re ready to serve, it’s time to add more color and freshness! Add the chopped red bell pepper and green beans into the crockpot. Give everything a gentle stir to mix the veggies with the flavorful sauce and chicken.
4. Final Touches and Serving:
Before serving, taste the curry and season it with salt and pepper as needed. Now, it’s time to enjoy your meal! Serve the coconut curry over a bed of cooked rice. Don’t forget to garnish with fresh cilantro and sprinkle some sliced jalapeños on top if you like a little heat. Enjoy this comforting dish!
Can I Substitute Chicken Thighs with Chicken Breasts?
Yes, you can! Chicken breasts are a great alternative, but keep in mind they may cook faster than thighs. If using breasts, reduce the cooking time accordingly to avoid drying them out—aim for about 4-5 hours on low or 2-3 hours on high.
What Can I Use Instead of Fish Sauce?
If you’re looking for a substitute, you can use soy sauce or tamari for a non-fish alternative. For a similar salty flavor without the fish, coconut aminos is also a good option. Start with 1 tablespoon and adjust to your taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove over low heat, adding a splash of coconut milk if it seems thick.
Can I Add Other Vegetables to This Curry?
Absolutely! Feel free to add vegetables like carrots, cauliflower, or peas based on your preferences. Just add sturdier vegetables like carrots earlier in the cooking process, while softer ones can go in during the last 30 minutes.
