Print

Crockpot Coconut Curry Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and effortless dish featuring chicken, coconut milk, and aromatic spices, perfect for busy weeknights or meal prep.

Ingredients

  • 2 pounds boneless chicken thighs
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup bell peppers, sliced
  • 1 cup carrots, sliced
  • Fresh cilantro for garnish

Instructions

  1. Combine Ingredients: In a Crockpot, combine the chicken thighs, coconut milk, red curry paste, onion, garlic, ginger, chicken broth, soy sauce, salt, and pepper.
  2. Add Vegetables: Top the mixture with the sliced bell peppers and carrots.
  3. Mix Well: Stir gently to combine all ingredients.
  4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  5. Shred Chicken: Once cooked, shred the chicken with two forks and stir to mix it with the sauce.
  6. Serve: Dish out warm and garnish with fresh cilantro before serving.

Notes

Adjust the red curry paste to your preferred spice level and feel free to customize with your favorite vegetables.

Find it online: https://www.highproteinmix.com/crockpot-coconut-curry-chicken/