• Home
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets
  • Sponsor Me

365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

  • Filter Recipes
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • healthy
  • Soups

May 18, 2015

Slow Cooker Coconut Chicken Curry

  • Pinterest
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe
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!
Easy slow cooker recipe for coconut chicken curry--restaurant quality!
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.

Recipe for coconut curry with chicken
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!
Coconut Chicken Curry in the slow cooker...easy and restaurant quality
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Coconut Chicken Curry


  • Author: Karen
  • Cook Time: 6 hours
  • Total Time: 6 hours
  • Yield: 6 servings 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 1 small yellow onion, diced
  • 1 tsp olive oil
  • 4 garlic cloves, minced
  • 2 tsp minced ginger root
  • 1 Tbsp tomato paste
  • 1 lb yellow potatoes, diced into cubes (about 2 large potatoes)
  • 1 1/2 lbs boneless, skinless chicken thighs, frozen
  • 1 large carrot, thinly sliced into rounds
  • 1 red pepper, diced
  • 1/4 tsp salt
  • 1 (13.5 oz) full fat coconut milk
  • 1 Tbsp soy sauce
  • 1 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 Tbsp cornstarch
  • 1 Tbsp water
  • 1 fresh lime, juiced
  • Salt and pepper
  • Hot cooked rice, for serving

Instructions

  1. 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.
  2. Add in the potatoes, chicken thighs, carrots and red pepper. Sprinkle with salt.
  3. 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.
  4. Cover and cook on low for about 6 hours.
  5. Remove the lid and place the chicken onto a cutting board. Slice or shred the chicken.
  6. 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.
  7. Serve curry over rice and enjoy!

Notes

Ideal slow cooker size:  5-6 quart

Did you make this recipe?

Tag @365dayscrockpot on Instagram

  • Pinterest
  • Facebook
  • Twitter
  • Pinterest
  • Facebook
  • Twitter

6 Comments Filed Under: All Recipes, Asian, Chicken, Slow Cooker Tagged With: 4-6 hours, 5 stars, All Posts

Recommendations

Comments

  1. Mary Lewis says

    August 27, 2019 at 4:56 pm

    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?

    Reply
    • Karen says

      August 28, 2019 at 9:49 am

      I would just pack it in containers and refrigerate. Then reheat tomorrow.

      Reply
  2. Alexander Chan says

    October 3, 2015 at 7:07 am

    Do you think you are able to provide a guide (if possible) to prep & freeze this recipe?

    Reply
    • [email protected] says

      October 5, 2015 at 5:30 pm

      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!

      Reply
  3. Kathleen M Smith says

    August 12, 2015 at 12:09 am

    Another delicious 5 star crockpot meal added to my meal rotation! The lime really brings all the flavors together.

    Reply
    • [email protected] says

      August 13, 2015 at 4:43 pm

      Kathleen, I'm so glad you liked this one! It is one of my favorities. I think I will make it for dinner tonight!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Karen photo

Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

Stay In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

Categories

Archives

Amazon Associates Disclosure

Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

365 Days of Slow Cooking © 2023 · Privacy Policy

MENU
  • Home
  • Filter
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • Healthy
  • Soups
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets