Description
A cozy slow cooker curry made with tender chicken, creamy coconut milk, green curry paste, vegetables, lime, and fresh cilantro, served over jasmine rice.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 cans full-fat coconut milk, 13.5 ounces each
- 3 tablespoons Thai green curry paste
- 1/2 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 4 cups cooked jasmine rice
Instructions
- Turn the slow cooker to low or high, depending on your schedule.
- In a mixing bowl, whisk together coconut milk, green curry paste, chicken broth, soy sauce, brown sugar, ginger, and garlic until smooth.
- Lightly coat the inside of the slow cooker with cooking spray or a thin wipe of oil.
- Add chicken pieces and carrots to the slow cooker, then pour the curry mixture over the top and stir gently.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Add the red bell pepper and zucchini during the final hour of cooking.
- Stir in lime juice and chopped cilantro, then taste and adjust seasoning if needed.
- Serve warm over cooked jasmine rice.
Notes
- Add softer vegetables during the final hour so they keep better texture.
- Use full-fat coconut milk for the creamiest sauce.
- Add extra lime juice at the end for a brighter flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 7g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
Keywords: slow cooker curry, Thai green curry, coconut curry, chicken curry, easy dinner recipe