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To make this dish, you need the following ingredients: - 2 lbs boneless, skinless chicken thighs - 1 can (13.5 oz) coconut milk - 1 cup low-sodium chicken broth - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, minced - 4 cloves garlic, minced - 1 medium onion, sliced - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup frozen peas - 2 tablespoons fish sauce (or soy sauce for a vegetarian option) - 1 tablespoon brown sugar - 1 tablespoon lime juice - Salt and pepper to taste - Fresh cilantro, for garnish These ingredients come together to create a rich and creamy curry. The chicken thighs add depth, while coconut milk makes it smooth. The red curry paste brings heat and flavor. If you need to swap some ingredients, here are some great options: - Chicken thighs can be replaced with chicken breast for a leaner dish. - Coconut milk can be substituted with canned coconut cream for a thicker sauce. - Use vegetable broth instead of chicken broth for a vegetarian version. - If you do not like fish sauce, soy sauce works well too. These swaps keep the dish tasty while fitting your needs. This recipe is naturally gluten-free. Use gluten-free soy sauce if needed. For dairy-free diets, this dish is a perfect fit. The coconut milk provides all the creaminess without dairy. If you're looking for a vegetarian option, just replace the chicken with tofu or chickpeas. This way, you can still enjoy a delicious coconut curry. This dish is versatile and can fit many diets. Enjoy cooking! {{ingredient_image_1}} Start by prepping your ingredients. Slice one medium onion and one red bell pepper. Mince four cloves of garlic and one tablespoon of fresh ginger. Cut the two pounds of boneless, skinless chicken thighs into bite-sized pieces. This makes it easier to cook and eat later. Take your time to do this step. Fresh ingredients make the dish even better. In a bowl, mix the sauce. Combine one can of coconut milk and one cup of low-sodium chicken broth. Add two tablespoons of red curry paste, one tablespoon of minced ginger, and the minced garlic. Then, stir in two tablespoons of fish sauce or soy sauce. Add one tablespoon of brown sugar and one tablespoon of lime juice. Mix well until you see no lumps. This curry base gives the dish its rich flavor. Now it’s time to layer the food in the crockpot. Start with the sliced onions and bell peppers at the bottom. Place the chicken pieces on top of the veggies. Pour the coconut curry sauce over everything. Make sure the chicken and veggies get coated well. Cover the crockpot with a lid. Cook on low for six to eight hours or on high for three to four hours. The chicken will become tender and full of flavor during cooking. In the final thirty minutes of cooking, add one cup of broccoli florets and one cup of frozen peas. Gently stir them into the curry mixture. This step adds color and crunch to your dish. Before serving, taste the curry. Add salt and pepper as needed. This ensures your dish is just right. Once it’s done, serve it over cooked rice or quinoa, and top it with fresh cilantro for a burst of flavor. Slow cooking is all about patience. Here are my top tips: - Use the right cut of meat: I prefer boneless, skinless chicken thighs. They stay juicy and tender. - Layer wisely: Always place dense veggies like onions and bell peppers at the bottom. This helps them cook well. - Don’t peek too much: Try to keep the lid closed. Each time you lift it, heat escapes. To make your curry burst with flavor, follow these steps: - Use fresh ingredients: Fresh ginger and garlic make a big difference. Their flavors are much stronger. - Mix well: When combining the coconut milk, chicken broth, and curry paste, stir until smooth. This helps the flavors blend. - Add lime juice: The lime juice brightens the dish. It adds a nice zing that balances the creaminess of the coconut milk. You can control the heat in your dish easily: - Start with less curry paste: If you're sensitive to spice, use one tablespoon. You can always add more later. - Add heat gradually: If you want more spice, add a pinch of red pepper flakes. Taste as you go! - Balance with sweetness: Brown sugar can tone down heat. If it’s too spicy, stir in a bit more sugar to balance it out. Pro Tips Use Fresh Herbs: Incorporate fresh cilantro or basil at the end for a vibrant flavor boost. Customize Spice Level: Adjust the amount of red curry paste to control the heat in your dish. Perfect Cooking Time: Cooking on low for longer yields more tender chicken compared to high heat. Serve with Accompaniments: Pair with jasmine rice or naan for a complete meal experience. {{image_2}} You can easily make this dish vegetarian or vegan. Start by replacing the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. For the fish sauce, swap it with soy sauce or tamari for a great flavor. This change keeps the dish tasty and plant-based. You can add many vegetables to this curry. Carrots, zucchini, or snap peas work well. Sweet potatoes or butternut squash add a nice sweetness. Just chop them into bite-sized pieces. Mix them in the crockpot with the other ingredients. This way, you can customize the dish to your taste. If you want to switch proteins, consider shrimp or firm tofu. For shrimp, add them during the last 30 minutes of cooking. This keeps them tender. If you use tofu, press it first to remove excess water. Then, cut it into cubes and add it with the chicken for a different texture. Each protein offers a unique flavor to the dish. To keep your Crockpot Coconut Curry Chicken fresh, let it cool first. Place it in an airtight container. You can store it in the fridge for up to three days. Make sure to label the container with the date. This will help you remember when you made it. When you are ready to eat the leftovers, reheat them with care. You can use the microwave or the stovetop. If using the microwave, heat it in short bursts. Stir in between to warm it evenly. If using the stovetop, warm it over medium heat. Stir often until it is hot. You may want to add a splash of chicken broth or coconut milk to keep it moist. If you want to save some for later, freezing is a great option. Allow the curry to cool completely. Then, pour it into a freezer-safe container or bag. Make sure to remove as much air as possible. Properly stored, it can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use a traditional pot. Start by following the same steps to prepare the base. After mixing the ingredients, bring it to a gentle boil. Then, lower the heat and let it simmer. Cook until the chicken is tender, about 30 to 40 minutes. Stir occasionally to prevent sticking. This method works well and gives you a similar flavor. To thicken the sauce, you can use a few simple methods. One way is to mix a tablespoon of cornstarch with cold water to create a slurry. Stir this into the curry and cook for a few more minutes. Another option is to remove the lid for the last 30 minutes of cooking. This allows some liquid to evaporate, making the sauce thicker. Crockpot Coconut Curry Chicken pairs well with many sides. Here are some tasty options: - Cooked white rice - Brown rice - Quinoa - Naan bread - Steamed vegetables - A fresh green salad Each choice adds flavor and balances the rich curry. Enjoy experimenting with different sides to find your favorite! This blog post covered essential ingredients for crockpot coconut curry chicken and their substitutions. I provided step-by-step instructions for preparation, cooking, and adding flavors. You learned tips for best practices and spice adjustments. I also shared tasty variations, storage tips, and answers to common questions. Crockpot coconut curry is easy and delicious. You can make it your own and enjoy it any time. Give it a try, and let your taste buds explore the flavors!

Crockpot Coconut Curry Chicken

A flavorful and comforting coconut curry chicken made in a crockpot.
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 can coconut milk (13.5 oz)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup frozen peas
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Prepare Ingredients: Begin by slicing the onion and red bell pepper, mincing the garlic and ginger, and cutting the chicken thighs into bite-sized pieces.
  • Mix the Base: In a bowl, combine the coconut milk, chicken broth, red curry paste, minced ginger, garlic, fish sauce, brown sugar, and lime juice. Stir until the curry paste is well mixed into the liquids.
  • Layer in the Crockpot: In the crockpot, layer the sliced onions and bell peppers at the bottom. Place the chicken pieces on top of the vegetables.
  • Add the Sauce: Pour the mixed coconut curry sauce over the chicken and vegetables, ensuring everything is evenly coated.
  • Cook: 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.
  • Add Vegetables: During the last 30 minutes of cooking, add the broccoli florets and frozen peas, gently stirring them into the curry mixture.
  • Season: Check for seasoning and add salt and pepper to taste before serving.
  • Serve: Once done, spoon the curry chicken over cooked rice or quinoa, and garnish with fresh cilantro for added flavor.

Notes

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