Healthy crockpot chicken curry recipe that is easy to make for a midweek dinner. Thai coconut milk, curry paste, cilantro, and dry roasted peanuts combine with chicken to create a delicious dinner.
If you enjoy crockpot or dutch oven dinner ideas, you might enjoy Moroccan Chicken in Dutch Oven, Crockpot Hawaiian Chicken, and Butter Chicken.
I love flavorful crockpot recipes like this delicious chicken curry.
Slow cooked chicken, coconut milk, curry paste, cilantro and slow cooked red potatoes are a few of the ingredients that make this dish come together so well.
This chicken curry with coconut milk is such a great find for an easy to make and flavorful, nourishing dinner.
Tips for this curry thai style recipe:
- For the lemongrass, you can either buy a lemongrass paste or smash a lemongrass stalk. To replace the a stalk of lemongrass, you can use 2 teaspoons of the paste.
- In the recipe, I call for small red potatoes, but you can also use small gold potatoes. I have used both, and they work equally well.
- Do not forget to top this curry with dry roasted peanuts and cilantro. The texture and taste of the peanuts and cilantro adds so much to this delicious dish.
There are different styles of chicken curry. A Thai chicken curry tends to be soupier with ingredients like curry paste and coconut milk. Indian curries tend to focus more on dry spices.
I love both types of curries. I'm not sure I've met a curry I didn't like, to be honest.
On a cold Fall night, a warm bowl of chicken curry served over a fresh bed of jasmine rice is just about the best thing ever.
Hope you enjoy this simple chicken curry recipe as well.
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Crockpot Chicken Curry
Healthy crockpot chicken curry recipe that is easy to make for a midweek dinner. Thai coconut milk, curry paste, cilantro, and dry roasted peanuts combine with chicken to create a delicious dinner.
Ingredients
- 14 oz Thai coconut milk
- ¼ cup Mason curry paste
- 2 tsp peeled and minced fresh ginger
- 1 lime, zested
- 1 stalk of lemongrass or 2 tsp of lemongrass paste
- ¼ cup dry roasted unsalted peanuts, plus more for topping
- 1 lb red-skinned potatoes, halved
- 2 lbs skinless, boneless chicken thighs
- kosher salt
- cooked jasmine rice, for serving
- chopped cilantro
Instructions
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Whisk ½ cup water, coconut milk, curry paste, ginger, and lime zest in 6-8 quart slow cooker.
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Add the lemongrass paste, peanuts and potatoes to the slow cooker. Top with the chicken thighs, and gently press to submerge in the liquids. Cover and cook on low for 7 hours. (mine was good at 6 hours)
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Uncover slow cooker and skim off the fat. Stir in the lime juice and season with kosher salt.
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Break up chicken into smaller pieces and let stand for 5 minutes, or until the sauce thickens slightly. Discard lemongrass stalk.
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Serve curry over jasmine rice and top with peanuts and chopped cilantro.
Recipe Notes
Adapted from Food Network
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