Slow Cooker Thai Chicken Curry recipe

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Ingredients

1 (13.5 ounce) can coconut milk, or to taste
1 teaspoon red curry paste
2 skinless, boneless chicken breasts, diced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
2 ⅔ cups water
1 ⅓ cups uncooked white rice
¼ cup shredded coconut
¼ cup raisins

Nutrition Info

571.2 calories
carbohydrate: 68.2 g
cholesterol: 29.3 mg
fat: 26 g
fiber: 4.8 g
protein: 19.1 g
saturatedFat: 22 g
servingSize: -
sodium: 75.1 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together coconut milk and curry paste in a slow cooker. Add chicken, bell peppers, onion, and garlic.

  2. Cook on Low, stirring halfway, until chicken juices run clear and the vegetables are cooked through, 4 to 5 hours.

  3. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.

  4. Serve chicken curry over cooked rice. Garnish with coconut and raisins.

Recipe Yield

4 servings

Recipe Note

Bell peppers add a touch of sweetness to this spicy Thai dish. This is my mom's recipe, to which I've added a touch of flair! Use more coconut milk if you like it saucy--I prefer it thick and chunky. Coconut and raisins as garnish bring the heat of the curry down a notch.

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