This Crockpot Coconut Curry Chicken is a warm and comforting dish. With tender chicken, creamy coconut milk, and tasty spices, it’s a true winner for any meal!
I love how easy it is to throw everything in the crockpot and let it do the work. Plus, the smell while it cooks? Pure heaven! Just serve it over rice, and you’re golden!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their tenderness and flavor. However, chicken breasts work fine too. For a twist, you could use tofu for a vegetarian version!
Coconut Milk: This is the heart of the dish, adding creamy goodness. If you’re dairy-free, this is perfect. For a lighter option, use lite coconut milk or almond milk, but it won’t be as rich.
Red Curry Paste: It gives the dish its spicy flavor. If you can’t find it or want a milder taste, consider using yellow curry paste. Homemade versions with spices and chili can also be fun to try!
Vegetables: Red bell pepper adds sweetness, and green beans bring crunch. Feel free to swap in other veggies like carrots or broccoli. Frozen veggies work too, just add them closer to the end of cooking.
Fish Sauce: This adds depth and umami. You can skip it for a vegetarian dish or replace it with more soy sauce or a splash of vinegar for flavor.
How Can I Get the Chicken Tender and Flavors Just Right?
To ensure your chicken turns out juicy and full of flavor, start with high-quality chicken. Add your chicken pieces directly to the crockpot first. Then, mix your coconut milk and other ingredients in a bowl before pouring it over the chicken. This helps the chicken soak up the wonderful flavors.
- Use the low setting for a longer cooking time, around 6-8 hours, to achieve tender meat.
- If you’re short on time, the high setting works in 3-4 hours but check for doneness.
- Stir in lime juice right before serving for a bright finish that really elevates the dish!
How to Make Crockpot Coconut Curry Chicken
Ingredients You’ll Need:
For the Curry:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons ginger, grated
- 3 tablespoons red curry paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon fish sauce (optional, for depth of flavor)
- 1 tablespoon brown sugar
- 1 red bell pepper, diced
- 1 cup green beans or snap peas, trimmed
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Salt and pepper to taste
For Serving:
- Cooked rice or quinoa
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and around 6-8 hours to cook on low (or 3-4 hours on high). Just set it and forget it while your home fills with amazing aromas!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the bite-sized chicken pieces at the bottom of your crockpot. This will be the base of your curry, soaking up all those tasty flavors as it cooks.
2. Mix the Sauce:
In a separate bowl, combine the coconut milk, diced onion, minced garlic, grated ginger, red curry paste, soy sauce, fish sauce (if you’re using it), and brown sugar. Whisk everything together until it’s well blended. This will create a creamy, flavorful sauce for your chicken.
3. Combine Everything in the Crockpot:
Pour the coconut milk mixture over the chicken in the crockpot. Then, throw in the diced red bell pepper and the green beans or snap peas. Give it all a gentle stir to ensure everything is well mixed.
4. Cook the Curry:
Cover the crockpot with its lid and cook it on low for 6-8 hours or on high for 3-4 hours. The chicken is ready when it’s fully cooked and tender, making it easy to pull apart with a fork.
5. Finish and Serve:
Once the cooking time is up, stir in the lime juice and season the curry with salt and pepper to taste. Serve it up hot over cooked rice or quinoa, and don’t forget to sprinkle fresh cilantro on top for a burst of flavor. Enjoy your meal!
Can I Use Different Cuts of Chicken?
Absolutely! While the recipe calls for boneless, skinless thighs or breasts for tenderness, you can use bone-in chicken pieces instead. Just adjust the cooking time accordingly, as bone-in pieces typically take longer to cook — about 6-8 hours on low. Make sure to remove the bones before serving!
Is There a Vegan Alternative for This Recipe?
Yes, you can easily make this dish vegan by substituting the chicken with tofu or chickpeas. If using tofu, press it to remove excess water, cut it into cubes, and add it in for the last 1-2 hours of cooking. For chickpeas, canned versions can be added in without pre-cooking; simply stir them in during the last hour of cook time.
How to Make It Spicier?
If you enjoy a bit of heat, you can add extra red curry paste or toss in some sliced fresh chili peppers when you add the bell pepper. Alternatively, a dash of cayenne pepper or a sprinkle of chili flakes can also amp up the spice level!
How to Store Leftovers?
Any leftover curry can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally, or in the microwave until heated through. If it thickens up, add a splash of coconut milk or water to loosen it before serving again.
