This Thai Chicken Curry is made in the slow cooker to give it that slow simmered depth of flavor and you'll love every last bite of it! It cooks for hours in a deliciously seasoned coconuty broth along with fresh veggies, then it's and served with rice to make it a perfectly filling and satisfying meal.
Ready in: 6hours20minutes
1 (14 oz) cancoconut milk
1/2cuplow-sodium chicken broth
3Tbspred curry paste, such as Mae Ploy or Thai Kitchen
1stalk lemongrass,outer layer removed, cut into 4 pieces
1 largered bell pepper, cored and sliced into 2-inch strips
2Tbspcreamy peanut butter
1Tbspfresh lime juice
1/4cupchopped cilantro, divided
Cooked jasmine rice or brown rice, for serving
1/3cupchopped unsalted peanuts, for serving
In a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt (about 1/4 tsp).
Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking.
Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used.
Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.
If you can't find lemongrass, you can omit it. It's not a make it or break it ingredient in this slow cooker curry, but if you have some on hand I highly recommend using it!
Trimmed chicken thighs can be used in place of chicken breasts. The cook time would be the same.
Rice not included in nutrition.
To cook in the Instant Pot reduce broth to 1/4 cup and cook it on the "manual" setting for 13 minutes, and I'd probably just add the peppers in at the beginning or sauté them just in a skillet in a little oil if you like them crisp tender.