If you love ordering curry at restaurants you’re going to be so happy that you can make this awesome slow cooker version at home! It is seriously so good. I couldn’t be happier with the results of this recipe. It’s full of flavor and it has the right consistency. It doesn’t have weird, hard to find ingredients in it. Try this coconut chicken curry for dinner tonight!
Sometimes recipes turn out great on the first try and this was one of those! I just had the leftovers for lunch and the curry was even better the second day. I love all the awesome flavors involved in this dish–thai curry paste, ginger, lime and creamy coconut milk.
There’s a little bit of dicing up front (onions, peppers, potatoes and carrots) but after you get everything into the slow cooker it’s pretty much hands off! I highly recommend using full fat coconut milk for this recipe. It just gives it such a full bodied flavor. Oh I could just drink this sauce! YUM!
1 Tbspminute tapioca(found next to the jello/gelatin usually)
3 Tbsp red curry paste(I used this brand it’s pretty easy to find in normal grocery stores)
1 Tbsp cornstarch
1 Tbsp water
1 fresh lime, juiced
Salt and pepper
Hot cooked rice, for serving
Instructions
In a microwave safe bowl combine the onion, oil, garlic, ginger and tomato paste. Stir together. Microwave on high for 4-5 minutes stirring every 90 seconds. This will soften the onions and is easier than sauteeing on the stove. However, if you prefer you’re welcome to do that. Transfer the mixture to the slow cooker.
Add in the potatoes, chicken thighs, carrots and red pepper. Sprinkle with salt.
In a separate bowl, stir together the coconut milk, soy sauce, tapioca and curry paste. Pour the mixture evenly over the contents in the slow cooker.
Cover and cook on low for about 6 hours.
Remove the lid and place the chicken onto a cutting board. Slice or shred the chicken.
Meanwhile, in a small bowl stir the water and cornstarch together until smooth. Stir into the slow cooker and then add in the lime juice. Add the chicken back in and cook on high without the cover until the sauce thickens up a bit (it should only take 2 or 3 minutes). Salt and pepper to taste, if needed.
The usual question – by the time I got all required ingredients together it is 6:00 PM so it will be done by 12:00 midnight. I planned to serve it tomorrow. Is there a safe way to store it in the Frig overnight and until 5)) pm the next day?
Recipe for Slow Cooker Coconut Chicken Curry Makes 6 servings Ideal slow cooker size: 5-6 quart Cooking time: about 8 hours on low
1 small yellow onion, diced 4 garlic cloves, minced 2 tsp minced ginger root 1 Tbsp tomato paste 1 1/2 lbs boneless, skinless chicken thighs 1 large carrot, thinly sliced into rounds 1/4 tsp salt 1 (13.5 oz) full fat coconut milk 1 Tbsp soy sauce 2 Tbsp minute tapioca (found next to the jello/gelatin usually) 3 Tbsp red curry paste (I used this brand it's pretty easy to find in normal grocery stores) 1 lb yellow potatoes, diced into cubes (about 2 large potatoes) 1 red pepper, diced 1 Tbsp cornstarch 1 Tbsp water 1 fresh lime, juiced Salt and pepper Hot cooked rice, for serving
In a large zipper plastic bag combine diced onion, garlic cloves, ginger, tomato paste, chicken thighs, carrot, salt, coconut milk, soy sauce, tapioca, curry paste. Freeze until ready to cook.
Place frozen contents of bag in a slow cooker. Add in potatoes (potatoes don’t freeze well so I would add fresh potatoes in here).
Cover and cook on low for about 6-8 hours or until chicken is cooked through and potatoes are soft.
Remove the lid and place the chicken onto a cutting board. Slice or shred the chicken.
Add in diced red pepper.
Meanwhile, in a small bowl stir the water and cornstarch together until smooth. Stir into the slow cooker and then add in the lime juice. Add the chicken back in and cook on high without the cover until the sauce thickens up a bit (it should only take 2 or 3 minutes). Salt and pepper to taste, if needed.
The usual question – by the time I got all required ingredients together it is 6:00 PM so it will be done by 12:00 midnight. I planned to serve it tomorrow. Is there a safe way to store it in the Frig overnight and until 5)) pm the next day?
I would just pack it in containers and refrigerate. Then reheat tomorrow.
Do you think you are able to provide a guide (if possible) to prep & freeze this recipe?
Sure Alexander,
This is how I would do it!
Recipe for Slow Cooker Coconut Chicken Curry
Makes 6 servings
Ideal slow cooker size: 5-6 quart
Cooking time: about 8 hours on low
1 small yellow onion, diced
4 garlic cloves, minced
2 tsp minced ginger root
1 Tbsp tomato paste
1 1/2 lbs boneless, skinless chicken thighs
1 large carrot, thinly sliced into rounds
1/4 tsp salt
1 (13.5 oz) full fat coconut milk
1 Tbsp soy sauce
2 Tbsp minute tapioca (found next to the jello/gelatin usually)
3 Tbsp red curry paste (I used this brand it's pretty easy to find in normal grocery stores)
1 lb yellow potatoes, diced into cubes (about 2 large potatoes)
1 red pepper, diced
1 Tbsp cornstarch
1 Tbsp water
1 fresh lime, juiced
Salt and pepper
Hot cooked rice, for serving
In a large zipper plastic bag combine diced onion, garlic cloves, ginger, tomato paste, chicken thighs, carrot, salt, coconut milk, soy sauce, tapioca, curry paste. Freeze until ready to cook.
Place frozen contents of bag in a slow cooker. Add in potatoes (potatoes don’t freeze well so I would add fresh potatoes in here).
Cover and cook on low for about 6-8 hours or until chicken is cooked through and potatoes are soft.
Remove the lid and place the chicken onto a cutting board. Slice or shred the chicken.
Add in diced red pepper.
Meanwhile, in a small bowl stir the water and cornstarch together until smooth. Stir into the slow cooker and then add in the lime juice. Add the chicken back in and cook on high without the cover until the sauce thickens up a bit (it should only take 2 or 3 minutes). Salt and pepper to taste, if needed.
Serve curry over rice and enjoy!
Another delicious 5 star crockpot meal added to my meal rotation! The lime really brings all the flavors together.
Kathleen, I'm so glad you liked this one! It is one of my favorities. I think I will make it for dinner tonight!