Description
This Crockpot Thai Chicken Curry recipe is a flavorful and aromatic dish that is perfect for a cozy night in. Tender chicken simmered in a rich coconut curry sauce with a blend of spices and vegetables, served over fragrant jasmine rice.
Ingredients
Scale
For the Curry:
- 2 pounds boneless, skinless chicken thighs (cut into chunks)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped carrots
- 1 cup snap peas (added in the last 30 minutes)
- Fresh cilantro and lime wedges for garnish
- Cooked jasmine rice for serving
Instructions
- Add the Ingredients: Combine chicken thighs, bell peppers, onion, garlic, ginger, curry paste, brown sugar, fish sauce, coconut milk, chicken broth, lime juice, salt, pepper, and carrots in the crockpot.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Add Snap Peas: In the last 30 minutes of cooking, add snap peas and gently stir.
- Adjust Seasoning: Taste and adjust seasoning if necessary.
- Serve: Serve hot over jasmine rice, garnished with cilantro and lime wedges.
Notes
- You can use chicken breasts instead of thighs for a leaner option.
- For more heat, add Thai chili or chili flakes.
- For a thicker curry, remove the lid during the last 30 minutes of cooking.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 7g
- Sodium: 730mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
