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
Scale
- 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