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Coconut curry chicken

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 chicken breasts fully thawed before slow cooking
  • 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 fully thawed 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. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  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.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.