Getting a comforting, flavorful dinner on the table takes just a few hours with this **Creamy Coconut Curry Chicken Recipe** that simmers away in your slow cooker. Trust me, it’s one of those dishes that smells incredible and tastes even better.
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Why You'll Love This Recipe
I’ve made this Creamy Coconut Curry Chicken Recipe more times than I can count, and every single time it feels like a small celebration in my kitchen. The slow cooker does all the heavy lifting, and you end up with tender chicken, silky sauce, and just the right balance of spices that warms the soul.
- Effortless Cooking: Just toss everything in the slow cooker and forget about it until dinner.
- Rich & Creamy Sauce: The peanut butter and coconut milk combo creates an irresistibly smooth curry.
- Perfectly Spiced: A blend of turmeric, coriander, cumin, and red curry paste gives it just enough kick without overpowering.
- Customizable Ingredients: You can easily swap proteins or veggies to suit what’s in your fridge.
Ingredients & Why They Work
This recipe is a simple harmony of familiar ingredients that come together beautifully. Each one contributes its own texture and flavor, helping you build a meal that’s hearty and satisfying.
- Carrots: They add sweetness and a subtle crunch, balancing the rich curry flavors.
- Yellow onion: Offers a mild, savory base note once it cooks down, enhancing the sauce.
- Russet potatoes: Their starchiness thickens the sauce naturally and soaks up all the curry goodness.
- Boneless, skinless chicken thighs: These stay tender and juicy after slow cooking compared to breasts.
- Low-sodium chicken broth: A flavor base that lifts all the spices while keeping saltiness in check.
- Soy sauce: Adds umami depth while enhancing the curry’s savory profile.
- Creamy peanut butter: This surprising ingredient gives body and a subtle nuttiness to the curry’s richness.
- Garlic: A must-have aromatic that brightens and sharpens the dish.
- Ginger powder: Brings a warm, peppery zing without the effort of fresh prepping.
- Turmeric, coriander, cumin, black pepper, salt: Classic curry spices that build layers of flavor.
- Red curry paste: The heart of the dish’s heat and complexity; packed with chili and herbs.
- Coconut milk: Creamy and lush, it smooths the sauce and mellows the spices perfectly.
- Cornstarch: Helps thicken the sauce to a velvety consistency without losing that silky feel.
- Red bell pepper: Adds a pop of color and sweet crunch in the final stage.
- Roasted peanuts: An optional garnish that brings a delightful crunch and nutty finish.
Make It Your Way
One of my favorite things about this Creamy Coconut Curry Chicken Recipe is how easy it is to tweak. Whether you want more heat, prefer a different protein, or need to tweak the veggies for what’s on hand, it’s all flexible.
- Variation: I sometimes swap chicken thighs for diced sweet potatoes and chickpeas for a vegetarian twist – the coconut curry sauce works just as beautifully without the meat.
- Spice level: If you love it hotter, add extra red curry paste, or toss in a chopped fresh chili.
- Protein swap: Shrimp or firm tofu can be stirred in at the end and cooked just until done for a quicker version.
- Vegetable substitutions: Green beans, zucchini, or peas add a fresh element when in season and can be added during the last 15 minutes of cooking.
Step-by-Step: How I Make Creamy Coconut Curry Chicken Recipe
Step 1: Layer the Veggies and Chicken
I start by adding the sliced carrots, diced onion, and cubed potatoes to the bottom of my 6-quart slow cooker. Then, I place the chicken thighs right on top. This layering helps the chicken juices drip into the veggies, so everything stays juicy and flavorful.
Step 2: Mix and Pour the Flavorful Sauce
In a bowl, I whisk together chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste until smooth. Pour this golden mixture over the chicken and veggies. It looks like magic at this point—just wait for the slow cooker to do its job.
Step 3: Slow Cook Low and Slow
I cover the crock pot and set it on high for about 2½ to 3½ hours or low for 4 to 5 hours. You want the chicken cooked through and the veggies tender but not mushy. Timing can vary depending on your slow cooker, so make sure to check it towards the end.
Step 4: Shred Chicken and Prepare the Sauce
Once cooked, I carefully remove the chicken and let it cool just enough to chop into bite-sized pieces or shred with two forks. In a separate bowl, I whisk together the coconut milk and cornstarch until smooth—this slurry is what thickens the sauce to that glorious creamy texture.
Step 5: Combine Everything and Finish Cooking
Back in the slow cooker, I add the shredded chicken, coconut milk slurry, and sliced red bell pepper. Stir everything gently and cook an additional 15 minutes, uncovered, until the sauce thickens to perfection.
Step 6: Serve and Enjoy
I love serving this over steamed white or jasmine rice to soak up all that luscious sauce. A sprinkle of roasted peanuts on top adds great texture and a nutty finish.
Top Tip
From making this recipe several times, I’ve learned that small details really make a difference. These tips will help you get the best results without any stress.
- Use Full-Fat Coconut Milk: I always shake the can really well and bring it to room temperature first to avoid the sauce curdling during cooking.
- Peanut Butter Preference: Creamy works best for a smooth sauce, but if you like a bit more texture, natural peanut butter is a fun twist.
- Don’t Skip the Red Bell Pepper: Adding it near the end gives a fresh crunch and bright color that lights up the whole dish.
- Check Slow Cooker Times: Since every slow cooker is a little different, check for doneness slightly before you think it should be to avoid overcooking.
How to Serve Creamy Coconut Curry Chicken Recipe
Garnishes
I’m a big fan of sprinkling chopped roasted peanuts on top for crunch and a touch of extra flavor. Sometimes I add a little fresh cilantro or thinly sliced green onions, especially when serving guests—those fresh herbs brighten the dish beautifully.
Side Dishes
Steamed jasmine rice is my go-to to soak up every bit of that creamy curry sauce. Occasionally, I serve it alongside garlic naan for scooping, or a simple cucumber salad dressed with lime and chili to cut through the richness.
Creative Ways to Present
For a special dinner, I like to serve this curry in individual bowls topped with vibrant garnishes—bright red chili slices, fresh herbs, and those crunchy peanuts. It creates a colorful, inviting plate that’s sure to impress family or friends.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in airtight containers in the fridge. It keeps well for up to 3 days, and the flavors actually deepen overnight. Just make sure to reheat gently to avoid the coconut milk separating.
Freezing
This recipe freezes well, though I’ve noticed the coconut milk sauce can get a bit grainy when thawed. I recommend freezing it without the peanuts and adding them fresh once reheated. Defrost overnight in the fridge for best results.
Reheating
I reheat leftovers gently on the stovetop over low to medium heat, stirring often to keep the sauce creamy. Adding a splash of water or broth can revive the texture if it’s thickened too much during storage.
Frequently Asked Questions:
You can use chicken breasts, but they tend to dry out faster in the slow cooker. I recommend keeping an eye on the cooking time and perhaps lowering the temperature or reducing cook duration to keep the chicken tender.
No worries if red curry paste isn’t on hand. You can substitute with a mix of tomato paste, curry powder, and a pinch of chili flakes for a similar spicy depth, though the flavor won’t be exactly the same.
Yes! Use the sauté function to brown the veggies and chicken first, then pressure cook on high for about 10 minutes, followed by a natural pressure release. Add the coconut milk slurry and red bell peppers after pressure cooking, then use the sauté function to thicken for 5-10 minutes.
Using full-fat coconut milk that’s been shaken well and brought to room temperature helps prevent separation. Also, avoid boiling the curry once the coconut milk is added — gentle simmering or slow cooking is best.
Final Thoughts
This Creamy Coconut Curry Chicken Recipe is one of those dishes I turn to when I want comfort food without fuss. It fills the house with incredible aromas and delivers a creamy, satisfying meal that feels like a warm hug. If you’re looking for a slow cooker curry that’s reliable, flavorful, and easy to customize, this one’s a winner. I hope you love making it—and eating it—as much as I do!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Description
This Slow Cooker Coconut Curry Chicken is a comforting, flavorful dish featuring tender chicken thighs and a rich, creamy curry sauce made with coconut milk, peanut butter, and red curry paste. Packed with vegetables like carrots, potatoes, and red bell peppers, it’s an easy, hands-off recipe perfect for busy days and great served over rice.
Ingredients
Vegetables & Protein
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
- 1 medium red bell pepper seeded and sliced
Liquids & Broth
- 1 cup low-sodium chicken broth
- 2 (13.66 ounce) cans coconut milk
- 1 tablespoon soy sauce
Spices & Seasonings
- 3 tablespoons creamy peanut butter
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ cup red curry paste
Thickening Agent
- ¼ cup cornstarch
Garnish
- ½ cup roasted peanuts chopped
Instructions
- Prepare the slow cooker: Add the sliced carrots, diced yellow onion, and cubed russet potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Make the curry sauce: In a mixing bowl, whisk together the chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, ground turmeric, coriander, cumin, black pepper, salt, and red curry paste until smooth and well combined.
- Cook the chicken and vegetables: Pour the prepared curry sauce over the chicken and vegetables in the slow cooker. Cover and cook on high for 3 hours and 30 minutes or on low for 5 hours until the chicken is tender and the vegetables are cooked through.
- Shred the chicken: Remove the chicken thighs from the slow cooker and allow to cool slightly. Chop into bite-sized pieces or shred using two forks.
- Prepare coconut slurry and finish the curry: In a bowl, whisk together the coconut milk and cornstarch until smooth with no lumps. Return the shredded chicken, coconut slurry, and sliced red bell peppers to the slow cooker. Stir to combine thoroughly and cook uncovered for 15 minutes or until the sauce thickens.
- Serve and garnish: Serve the coconut curry chicken hot over rice. Garnish with chopped roasted peanuts for added crunch and flavor.
Notes
- Use well-shaken, full-fat, room-temperature coconut milk to prevent sauce separation or curdling during cooking.
- If you cannot find red curry paste, substitute with tomato paste combined with curry seasoning for similar flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can also be frozen for up to two months, but note that the coconut milk sauce may become grainy when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
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