Can I use chicken breasts instead of thighs?

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.

What if I can’t find red curry paste?

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.

Can I make this recipe in an Instant Pot?

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.

How do I prevent the coconut milk from separating?

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.

Creamy Coconut Curry: Irresistibly Flavorful & Easy to Make

Name: Delicious Recipe
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: Asian
Ingredients: 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; 1 cup low-sodium chicken broth; 2 (13.66 ounce) cans coconut milk; 1 tablespoon soy sauce; 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; ¼ cup cornstarch; ½ cup roasted peanuts chopped

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

Scale

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

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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