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.
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 buy a lemongrass paste instead of a lemongrass stalk. To replace the stalk, use 2 teaspoons of the paste.
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. 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
- 1/4 cup Mason curry paste
- 2 tsp peeled and minced fresh ginger
- 1 lime, zested
- 1 stalk of lemongrass or 2 tsp of lemongrass paste
- 1/4 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
Whisk 1/2 cup water, coconut milk, curry past, ginger and lime zest in 6-8 quart slow cooker. Either smash the lemongrass stalk with flat side of knife or meat mallet and tie into a knot.
Add the lemongrass, 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)
Uncover slow cooker and skim off the fat. Stir in the lime juice and season with kosher salt.
Break up chicken into smaller pieces and let stand for 5 minutes, or until the sauce thickens slightly. Discard lemongrass stalk.
Serve curry over jasmine rice and top with peanuts and chopped cilantro.
Recipe Notes
Adapted from Food Network
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