Crockpot Coconut Chicken Curry
A heartwarming and aromatic curry made with tender chicken, creamy coconut milk, and vibrant spices, topped with crispy shallots and fresh basil.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs Tender and juicy, absorb the curry flavors well.
- 1 can coconut milk (13.5 ounces) Adds creamy texture and tropical flair.
- 1 cup chicken broth Adds savory depth.
- 2 tablespoons red curry paste Infuses the curry with heat and spices.
- 2 tablespoons fish sauce Provides umami flavor.
- 1 tablespoon brown sugar Balances the flavors.
- 1 tablespoon lime juice Adds freshness.
- 1 red bell pepper sliced Adds color and crunch.
- 1 cup green beans, trimmed and cut in half Provides a delightful snap.
- 2 tablespoons vegetable oil Used for frying the shallots.
- 1 cup shallots, sliced thin Turn into crispy topping.
- 1/4 cup fresh basil leaves, chiffonade For garnish and flavor.
- Salt and pepper, to taste Essential for flavor enhancement.
Instructions
Preparation
- Start by cutting the chicken thighs into bite-sized pieces. Season them generously with salt and pepper.
- In a large bowl, combine the coconut milk, chicken broth, red curry paste, fish sauce, brown sugar, and lime juice. Whisk until mixed.
- Place the seasoned chicken, sliced red bell pepper, and green beans in the crockpot. Pour the coconut sauce over the top.
Cooking
- Cover the crockpot and cook on low for 4-6 hours or on high for 3-4 hours until the chicken is tender.
Preparing Crispy Shallots
- Heat vegetable oil in a pan over medium heat. Add sliced shallots and sauté until golden brown and crispy, about 5-7 minutes.
Finishing and Serving
- Once cooked, stir the curry to combine. Serve in bowls topped with crispy shallots and chiffonade of basil.
Notes
Marinate the chicken in coconut milk and red curry paste for an hour for more flavor. Adjust the spice by adding more curry paste or chilies. You can swap green beans for snap peas or spinach.