Slow-Cooker Spicy Chicken Curry
This Thai-inspired slow-cooker chicken curry is loaded with tender chicken thighs, creamy coconut milk, and bold spices simmered to perfection. A cozy, no-fuss dinner with rich, comforting flavor in every bite.
Equipment
- 1 Slow cooker pot
Ingredients
Main ingredients
- 1 ½ pounds boneless, skinless chicken thighs cut into chunks
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 can (14 ounces) coconut milk
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 cup chicken broth
- 1 tablespoon lime juice
- fresh cilantro for garnish
- cooked jasmine rice for serving
Instructions
Instructions
- Place chicken thighs, chopped onion, garlic, and grated ginger into the slow cooker pot.
- Add red curry paste, fish sauce, brown sugar, coconut milk, and chicken broth. Stir to combine.
- Cover with lid, ensuring the sealing ring is in place. Cook on low for 6–7 hours or high for 3–4 hours.
- 30 minutes before serving, add in red and green bell peppers and lime juice. Stir gently.
- Cover and cook again until peppers are tender but slightly crisp, about 30 minutes.
- Serve over cooked jasmine rice and garnish with fresh cilantro.
Notes
Leftovers store well in the fridge up to 4 days. Serve with freshly steamed rice for best flavor.