Craving a comforting and flavorful meal perfect for those crisp autumn evenings? Look no further than this creamy, aromatic Thai Coconut Curry Chicken, slow-cooked to perfection in your trusty crockpot. This recipe delivers all the rich, exotic flavors of Thai cuisine without the fuss of complicated stovetop cooking. Imagine tender chicken simmered in a luscious coconut milk broth, infused with fragrant ginger, lemongrass, and a touch of fiery chili. The subtle sweetness of coconut perfectly balances the savory spices, creating a symphony of taste that will leave you wanting more.
This easy crockpot recipe is perfect for busy weeknights, allowing you to throw everything in the pot in the morning and come home to a delicious, ready-to-serve dinner. Ready to dive into the simple step-by-step process that will have you enjoying this delicious Thai Coconut Curry Chicken in no time? Let's get started!
Tools Needed
- Crockpot
- Instant Pot (or electric pressure cooker)
Ingredients
- Boneless, skinless chicken breasts (or thighs): 1.5 lbs
- Garlic
- Ginger: 1 inch
- Carrots
- Red curry paste
- Coconut milk (unsweetened): 13.5 fl oz can
- Chicken stock (or broth)
- Salt
- Onion: 1/2
- Grand Marasala
- Jasmine rice: 3 cups
- Water: 3 cups
- Butter
Step-by-Step Instructions
Step 1. Prepare Ingredients and Crockpot
- Chop chicken into 1-inch dices. Prepare garlic, ginger, carrots, and onion.
- Add all ingredients (including red curry paste, coconut milk, chicken stock, salt, and Grand Marasala) to the crockpot.
Step 2. Slow Cook the Curry
- Cook on high for 4 hours (or low for 6-8 hours).
Step 3. Prepare Jasmine Rice
- Rinse jasmine rice until the water runs clear.
- Add rinsed rice, water, salt, and butter to the Instant Pot.
- Cook on high pressure for 10 minutes, then natural release for 5 minutes.
- Fluff the rice after cooking.
Step 4. Serve and Garnish
- Serve Thai Coconut Curry Chicken over jasmine rice. Garnish with fresh green onions or cilantro, if desired.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Feel free to adjust ingredient amounts to your preference. More garlic and ginger are always welcome!
- If you don’t have fresh garlic or ginger, you can substitute with powdered versions.
- This recipe is low-carb friendly; you can skip the rice or use cauliflower rice as an alternative.
- Don't skip rinsing the rice; it will prevent burning.
Nutrition
- N/A
FAQs
1. Can I use bone-in chicken thighs instead of boneless, skinless breasts?
Absolutely! Bone-in thighs will add more flavor and richness to the curry. Just increase the cooking time by about an hour to ensure the chicken is fully cooked.
2. What can I do if I don't have all the ingredients listed, specifically lemongrass?
Lemongrass adds a wonderful citrusy note, but if you don't have it, you can substitute with a teaspoon of lemon zest and a few drops of lemon juice. The curry will still be delicious!
This Thai Coconut Curry Chicken recipe is the perfect blend of convenience and deliciousness, ideal for busy weeknights or a cozy fall gathering. Enjoy the rich, flavorful aromas and the tender, succulent chicken that will transport your taste buds to Thailand. So grab your crockpot and get ready to savor this unforgettable dish!