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coconut curry chicken over rice in a wide horizontal frame in a shallow bowl, creamy golden-orange sauce with chunks of chicken and fresh cilantro, warm inviting light, shallow depth of field, landscape orientation

Coconut Curry Chicken

Chicken cooked in a coconut curry sauce with a rich, mild spice level. Perfect for spooning over rice.
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Prep Time 12 minutes
Cook Time 6 hours
Total Time 6 hours 12 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs frozen chicken breasts
  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp fish sauce
  • 1 tsp brown sugar

Method
 

  1. Place the frozen chicken in the slow cooker.
  2. Whisk together the coconut milk, curry paste, ginger, garlic, fish sauce, and brown sugar, then pour over the chicken.
  3. Cover and cook on low for 6 hours until the chicken is tender.
  4. Slice or cube the chicken and stir it back into the curry sauce.
  5. Serve over jasmine rice with fresh basil or cilantro.

Notes

A squeeze of lime at the end balances the richness beautifully.