Slow Cooker Thai Coconut Chicken is a delightful recipe that brings the essence of Southeast Asian cuisine right into your kitchen. With its creamy coconut base, rich flavors from the red curry paste, and tender chicken, this dish is not only comforting but also incredibly easy to prepare. Just set it and forget it in your slow cooker, and you’ll be rewarded with a meal that fills the home with inviting aromas and promises to please everyone at the dinner table.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) / 3-4 hours (high)
- Total Time: 6-22 hours
- Servings: 4-6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 360
- Protein: 25g
- Carbohydrates: 12g
- Fat: 24g
- Fiber: 1g
- Sugar: 6g
- Sodium: 450mg
Why Make This Slow Cooker Thai Coconut Chicken
This Slow Cooker Thai Coconut Chicken is perfect for busy individuals or families looking for a hearty meal with minimal effort. The slow cooking process allows the flavors to meld beautifully, resulting in tender chicken that’s packed with flavor. The dish not only satisfies your hunger but also offers a tropical escape through its aromatic ingredients. It’s a well-balanced meal with protein from the chicken and fat from the coconut milk, making it an excellent choice for any night of the week.
How to Make Slow Cooker Thai Coconut Chicken
Ingredients:
- 2 lbs chicken thighs
- 1 can (13.5 oz) coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Directions:
### Step 1: Preparation
In a slow cooker, combine the coconut milk, red curry paste, fish sauce, brown sugar, sliced onion, minced garlic, and chicken broth. Stir to mix well.
### Step 2: Mixing
Add the chicken thighs to the slow cooker, ensuring they are submerged in the sauce.
### Step 3: Cooking
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
### Step 4: Finishing
Once cooked, stir in lime juice. Serve the chicken over rice, garnished with fresh basil leaves.
How to Serve Slow Cooker Thai Coconut Chicken
This dish is best served over a bed of fluffy white rice or jasmine rice, which helps soak up the delicious sauce. You can also pair it with steamed vegetables or a fresh salad for a well-rounded meal. For a special touch, sprinkle additional fresh basil or cilantro on top before serving.
How to Store Slow Cooker Thai Coconut Chicken
To store leftovers, let the chicken cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months. Reheat gently in the microwave or stovetop, adding a splash of chicken broth or coconut milk to help restore its creamy texture.
Expert Tips for Perfect Slow Cooker Thai Coconut Chicken
- Use Bone-In Chicken Thighs: For even more flavor, consider using bone-in thighs instead of boneless. The bone adds richness to the sauce.
- Adjust Spice Level: If you prefer a milder dish, reduce the amount of red curry paste or use a mild variety. You can also add fresh chili on top if you want to kick up the heat.
- Enhance with Vegetables: Feel free to add in vegetables like bell peppers, carrots, or snap peas during the last hour of cooking for added nutrition and color.
- Garnish for Freshness: Don’t skip the fresh basil garnish! It adds a wonderful aromatic touch that brightens the dish.
- Serve with Lime Wedges: A squeeze of fresh lime juice right before serving enhances the flavors beautifully.
Delicious Variations
- Vegetarian Version: Substitute chicken thighs for firm tofu or chickpeas, and keep the other ingredients the same for a plant-based twist.
- Coconut Curry Soup: Add more chicken broth to create a soup-like consistency, perfect for slurping with noodles.
- Add Pineapple: For a sweeter flavor, toss in chunks of pineapple during cooking. It pairs wonderfully with the curry and coconut milk.
Frequently Asked Questions
-
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more easily. Consider reducing the cooking time if you opt for breasts. -
What type of rice is best to serve with this dish?
Jasmine rice is traditional for Thai dishes, but you can also use basmati or plain white rice to absorb the sauce. -
Is it safe to leave the slow cooker unattended?
Yes, slow cookers are designed for unattended use, but be sure to follow the recommended cooking times. -
Can I prepare this recipe in advance?
Absolutely! You can prep the ingredients the night before, store them in the fridge, and just place everything in the slow cooker in the morning. -
What can I do with leftover sauce?
The leftover sauce is delicious! Use it to flavor rice, drizzle over vegetables, or incorporate it into soups or stir-fries.
Conclusion
This Slow Cooker Thai Coconut Chicken is a winning recipe that combines convenience and mouthwatering flavors. With its tender chicken and rich, creamy sauce, it’s bound to become a favorite in your household. Whether you’re serving it on a busy weeknight or at a gathering with friends, this dish is sure to impress. Try it out yourself and enjoy the delightful flavors of Thai cuisine right at home!
Print
Slow Cooker Thai Coconut Chicken
- Total Time: 435-435 minutes
- Yield: 4-6 servings 1x
- Diet: Poultry
Description
A delightful slow-cooked chicken dish with a creamy coconut base and rich flavors from red curry paste, easy to prepare and perfect for busy weeknights.
Ingredients
- 2 lbs chicken thighs
- 1 can (13.5 oz) coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- In a slow cooker, combine the coconut milk, red curry paste, fish sauce, brown sugar, sliced onion, minced garlic, and chicken broth. Stir to mix well.
- Add the chicken thighs to the slow cooker, ensuring they are submerged in the sauce.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Once cooked, stir in lime juice. Serve the chicken over rice, garnished with fresh basil leaves.
Notes
For added flavor, use bone-in chicken thighs. Adjust spice levels by modifying the amount of red curry paste used. This dish pairs well with jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 360-420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
