Crockpot Coconut Chicken Curry is a delightful dish that brings the flavors of Thailand straight to your kitchen. This creamy and aromatic curry, made with tender chicken thighs and rich coconut milk, is the perfect comfort food for any occasion. As the ingredients simmer together in the slow cooker, they create a heavenly aroma that will have everyone eagerly awaiting dinner. Let’s dive into this incredible 7-step recipe that will leave you wanting more!

Why You’ll Love This Crockpot Coconut Chicken Curry

This Crockpot Coconut Chicken Curry is not only delicious but also incredibly easy to prepare. Here are a few reasons why you’ll love it:

• Effortless cooking—just set it and forget it.
• Rich, creamy texture thanks to coconut milk.
• Packed with protein and nutrients from chicken and vegetables.
• Great for meal prep—perfect for busy weeknights.
• Customizable heat levels—add more spice for a kick!
• Healthier alternative to takeout—gluten-free and wholesome.

This recipe is a great example of a slow cooker coconut chicken curry that everyone can enjoy.

Ingredients for Crockpot Coconut Chicken Curry

Gather these items:

• 2 pounds boneless, skinless chicken thighs
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut
• 1 lime, juiced
• Fresh basil leaves, for garnish
• ½ cup shallots, thinly sliced
• ½ cup vegetable oil (for frying shallots)
• Salt and pepper, to taste

How to Make Crockpot Coconut Chicken Curry Step-by-Step

1. Step 1: Season the chicken thighs with salt and pepper. Place them in the bottom of the crockpot.
2. Step 2: In a bowl, whisk together coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar until well combined.
3. Step 3: Layer the diced onion, minced garlic, grated ginger, sliced red bell pepper, and green beans over the chicken in the crockpot.
4. Step 4: Pour the coconut curry sauce over the chicken and vegetables, ensuring everything is well coated.
5. Step 5: Cover the crockpot and set it to low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is tender and cooked through.
6. Step 6: In a small skillet, heat vegetable oil over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels.
7. Step 7: Once the chicken is done, stir in lime juice and garnish with fresh basil and crispy shallots before serving.

Pro Tips for the Perfect Crockpot Coconut Chicken Curry

Keep these in mind:

• Use fresh ingredients for the best flavor.
• Adjust the spice level by adding more or less red curry paste.
• Don’t skip the crispy shallots—they add an amazing texture.
• For a healthy coconut chicken curry in slow cooker, opt for low-sodium chicken broth.

Best Ways to Serve Crockpot Coconut Chicken Curry

Here are a few ideas to enhance your meal:

• Serve over steamed jasmine rice for a traditional pairing.
• Pair with naan bread to soak up the delicious sauce.
• Add a side of fresh cucumber salad for a refreshing contrast.

How to Store and Reheat Crockpot Coconut Chicken Curry

After enjoying your meal, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through. This dish is perfect for meal prep and tastes even better the next day!

Frequently Asked Questions About Crockpot Coconut Chicken Curry

What’s the secret to perfect Crockpot Coconut Chicken Curry?

The secret lies in using high-quality coconut milk and allowing the chicken to cook slowly. This ensures the flavors meld perfectly, creating a rich and creamy dish.

Can I make Crockpot Coconut Chicken Curry ahead of time?

Absolutely! This dish is great for meal prep. You can prepare it a day in advance and store it in the refrigerator. Just reheat when you’re ready to serve.

How do I avoid common mistakes with Crockpot Coconut Chicken Curry?

To avoid common pitfalls, ensure that you don’t overcook the chicken, as it can become dry. Also, taste the sauce before serving to adjust seasoning as needed.

Variations of Crockpot Coconut Chicken Curry You Can Try

There are many ways to customize this dish:

• Add more vegetables like carrots or sweet potatoes for added nutrition.
• Substitute chicken with shrimp or tofu for a different protein.
• Incorporate different herbs and spices to create your own flavor profile.

With these variations, you can enjoy a different twist on your favorite coconut curry chicken recipe each time!

For more delicious recipes, check out our recipe collection or learn how to make spaghetti with garlic and oil for a quick meal. If you’re interested in healthy options, consider our veggie burgers with avocado green harissa.

For more information on the health benefits of coconut milk, you can visit Healthline.

Crockpot Coconut Chicken Curry: 7 Simple Steps to Bliss

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• Author: Jessica
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil: An Incredible 7-Step Recipe

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Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken thighs
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut
• 1 lime, juiced
• Fresh basil leaves, for garnish
• ½ cup shallots, thinly sliced
• ½ cup vegetable oil (for frying shallots)
• Salt and pepper, to taste

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Instructions

1. Season the chicken thighs with salt and pepper. Place them in the bottom of the crockpot.
2. In a bowl, whisk together coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar until well combined.
3. Layer the diced onion, minced garlic, grated ginger, sliced red bell pepper, and green beans over the chicken in the crockpot.
4. Pour the coconut curry sauce over the chicken and vegetables, ensuring everything is well coated.
5. Cover the crockpot and set it to low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is tender and cooked through.
6. In a small skillet, heat vegetable oil over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels.
7. Once the chicken is done, stir in lime juice and garnish with fresh basil and crispy shallots before serving.

Notes

• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Category: Main Dish
• Method: Crockpot
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 100mg