Slow Cooker Thai-Inspired Red Curry With Chicken
Creamy, nourishing, and ridiculously flavorful. This Thai-inspired red chicken curry is a crowd-pleasing, veggie-packed dinner made right in your slow cooker.
Servings: 4 servings
Equipment
Ingredients
- 1 can (14-oz) full fat coconut milk don't use lite
- 1 ½ cups chicken or vegetable broth
- 1 Tbsp honey or sugar
- ¼ tsp dried ginger
- 3 Tbsp Thai red curry paste I recommend Maesri brand red curry paste, which is very flavorful and intense — if you use a grocery store brand, you will need to use much more paste and the flavor won't be the same
- 1 lb skinless and boneless chicken breast cut into 1-inch cubes
- 1 medium sweet potato peeled and cut into ¾-inch cubes
- 3 cloves garlic minced
- 2 medium bell peppers sliced into ¼-inch strips
- 1 broccoli crown cut into small florets
- ½ Tbsp freshly squeezed lime juice adjust to taste
- ½ Tbsp soy sauce adjust to taste
To Serve
- cooked white rice I like basmati
- lime wedge
- cilantro optional
Instructions
- To your slow cooker, add coconut milk, broth, honey, ginger, and curry paste. Whisk until smooth.
- Stir in chicken, sweet potato, and garlic. Cover and cook on high for 3 ½ hours, or until the sweet potatoes are very soft. The goal is for the sweet potatoes to partially break down and incorporate into the curry broth, which helps sweeten and thicken the liquid.
- Stir in bell pepper and broccoli. Cover and cook for another 45-60 minutes, or until vegetables are fork tender. Stir in lime juice and soy sauce right before serving, and adjust to taste.
- Serve over rice with a squeeze of fresh lime juice, and other toppings as desired. Enjoy!
Notes
- Nutrition facts calculated with 1 cup of cooked rice per person.
- It is very important to use a good, flavorful curry paste! I always use Maesri red curry paste, which can be found at most Asian markets. If you use grocery store brands, you will need to use a lot more paste, and the flavor will not be the same.
- Feel free to swap chicken breast for chicken thighs.
- To make this meal a little lighter, cut the rice in half.
- Use gluten-free tamari and curry paste to keep this gluten-free.
Nutrition
Calories: 673kcal | Carbohydrates: 74g | Protein: 35g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 234mg | Potassium: 1270mg | Fiber: 5g | Sugar: 11g | Vitamin A: 16132IU | Vitamin C: 86mg | Calcium: 114mg | Iron: 6mg