Slow Cooker Red Chicken Curry Recipe

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Dive into the rich and aromatic world of slow cooker red chicken curry, a dish that blends tender chicken, bold red curry paste, and creamy coconut milk for a meal that’s both comforting and vibrant. This recipe is perfect for those who crave a hearty, flavorful dinner but want the convenience of a slow cooker.

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Why You’ll Love This Recipe

1. Set It and Forget It: The slow cooker does all the hard work, making this recipe ideal for busy days.
2. Rich and Creamy: The coconut milk base creates a luscious texture that pairs beautifully with the bold spices.
3. Customizable Heat: Adjust the spiciness by controlling the amount of red curry paste you use.
4. Perfect for Meal Prep: This curry tastes even better the next day, making it an excellent choice for leftovers.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Trim the Chicken: Remove any excess fat from the chicken thighs and cut them into even pieces for uniform cooking.
2. Chop Vegetables: Prepare your choice of vegetables to ensure they’re ready for layering in the slow cooker.

Step 2: Assemble the Curry

1. Base Layer: Place the chopped onion, garlic, and ginger at the bottom of the slow cooker.
2. Add Chicken: Layer the chicken pieces evenly over the aromatic base.
3. Mix the Sauce: In a medium bowl, whisk together the red curry paste, coconut milk, chicken broth, fish sauce, soy sauce, brown sugar, and lime zest until well combined.
4. Pour the Sauce: Pour the curry sauce mixture over the chicken in the slow cooker.
5. Add Vegetables: If using, layer the sliced vegetables on top of the chicken.

Step 3: Cook the Curry

1. Set the Slow Cooker:
   • Cook on low for 6–7 hours or high for 3–4 hours.
2. Stir Occasionally: About halfway through cooking, gently stir the curry to ensure the flavors are evenly distributed.

Step 4: Final Touches

1. Taste and Adjust: Check the seasoning. Add more fish sauce for saltiness, lime juice for tanginess, or brown sugar for sweetness, as needed.
2. Optional Thickening: If you prefer a thicker curry, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it into the curry during the last 30 minutes of cooking.

Step 5: Serve and Garnish

1. Serve the red chicken curry over steamed rice or with warm naan bread.
2. Garnish with fresh cilantro, lime wedges, and crushed peanuts for added texture and flavor.

Tips for Perfect Red Chicken Curry

1. Use Fresh Ingredients: Fresh ginger, garlic, and lime zest enhance the overall flavor of the curry.
2. Balance the Flavors: The key to a great curry is balancing spicy, salty, sweet, and tangy notes. Adjust the ingredients to suit your taste.
3. Avoid Overcooking Vegetables: If you like your vegetables to remain crisp, add them during the last hour of cooking.
4. High-Quality Curry Paste: Invest in a high-quality red curry paste for authentic flavor. Brands like Mae Ploy or Thai Kitchen are excellent choices.

Variations

1. Protein Swap: Replace chicken with shrimp, tofu, or beef for a different take on the curry.
2. Vegetarian Option: Omit the chicken and add tofu or chickpeas as a plant-based protein.
3. Spice It Up: Add sliced Thai red chilies or chili flakes for extra heat.
4. Curry with Potatoes: Add diced potatoes for a heartier dish.

Serving Suggestions

1. Rice Varieties: Jasmine rice, brown rice, or cauliflower rice pair perfectly with this curry.
2. Naan Bread: Serve with warm naan or roti for a more filling meal.
3. Side Salad: A crisp cucumber salad with a light vinaigrette complements the rich curry flavors.

Why This Recipe Works

This slow cooker red chicken curry combines traditional Thai-inspired flavors with the ease and convenience of slow cooking. The red curry paste provides a spicy, flavorful base that melds beautifully with the creamy coconut milk and tender chicken. By letting the slow cooker do the heavy lifting, you achieve a depth of flavor that tastes like you’ve spent hours in the kitchen.

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Prep Time
15 minutes

Cook Time
6 hours

Total Time
6 hours 15 minutes

Ingredients

• 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
• 2 tablespoons red curry paste
• 1 can (13.5 ounces) coconut milk (full-fat for creamier texture)
• 1 tablespoon fish sauce (optional, for added umami)
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar or honey
• 1 medium onion (sliced)
• 2 bell peppers (sliced, any color)
• 1 cup carrots (sliced into thin rounds)
• 2 cloves garlic (minced)
• 1 tablespoon grated ginger
• 1 cup chicken broth
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Juice of 1 lime
• Fresh cilantro (chopped, for garnish)
• Cooked rice or naan bread (for serving)

Instructions

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1. Prepare the Ingredients

1. Cut the chicken thighs into bite-sized pieces.
2. Slice the onion, bell peppers, and carrots. Mince the garlic and grate the ginger.

2. Combine Ingredients in the Slow Cooker

1. Add the chicken, red curry paste, coconut milk, fish sauce, soy sauce, brown sugar, garlic, ginger, turmeric, paprika, and cayenne pepper (if using) to the slow cooker. Stir to combine.
2. Add the onion, bell peppers, carrots, and chicken broth. Mix well.

3. Cook the Curry

1. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
2. Stir in the lime juice before serving for a fresh burst of flavor.

4. Serve and Garnish

1. Serve the curry over steamed rice or with warm naan bread.
2. Garnish with freshly chopped cilantro and lime wedges.

Notes

• Protein Swap: Substitute chicken thighs with chicken breasts, shrimp, or tofu for variety.
• Vegetarian Option: Use tofu or chickpeas in place of chicken and vegetable broth instead of chicken broth.
• Adjust Spice: Increase or decrease the curry paste and cayenne to match your heat preference.
• Add Vegetables: Try adding green beans, zucchini, or mushrooms for more variety.

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