Description
A flavorful and easy-to-make coconut curry chicken cooked in a crockpot.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp vegetable oil
- Salt to taste
Instructions
- Heat oil in a pan and brown the chicken thighs for 2-3 minutes per side.
- Transfer chicken to the crockpot.
- Add onion, garlic, ginger, bell pepper, curry powder, coconut milk, fish sauce, and brown sugar to the crockpot.
- Stir well to combine.
- Cook on low for 6 hours or high for 3 hours.
- Shred chicken with forks.
- Stir in lime juice and cilantro before serving.
Notes
- Adjust curry powder to taste.
- Serve over rice or with naan bread.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg