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overhead shot of coconut curry chicken with rice in white plate
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Creamy Coconut Curry Chicken

This curry chicken recipe with coconut is packed with flavor and can be made in one pot, whether it is in 30 minutes or in a slow cooker.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 302kcal
Author Ryan Beck

Ingredients

  • 1 ½ lbs boneless skinless chicken thighs, cut into 1" cubes
  • ½ sweet onion, diced
  • 1 red bell pepper, thinly sliced
  • 1 (13.5 oz can) coconut milk
  • 4 garlic cloves, minced
  • 2 tablespoon freshly grated ginger
  • 3 tablespoon Thai red curry paste
  • 2 tablespoon tomato paste
  • 2 tablespoon light brown sugar
  • 2 tablespoon coconut oil
  • 2 tablespoon ground coriander
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoon yellow curry powder
  • ½ teaspoon kosher salt
  • ¼ cup fresh cilantro, chopped
  • cooked white rice for serving

Instructions

  • In a medium bowl, mix together the coconut milk, garlic, ginger, curry paste, tomato paste, sugar, coconut oil, spices, lime juice, fish sauce and salt.
  • In slow cooker, place the onions and pepper on the bottom. Add the chicken and then pour the coconut milk mixture over the chicken until it's completely covered.
  • Cook on high for 2-3 hours or low for 4-5 hours. When ready to eat, stir in cilantro and serve over rice.

Notes

  • Use chicken thighs as it contributes to the richness of the dish.
  • You control the amount of heat depending on how much Thai red curry paste you use. Add 1 tablespoon at a time.
  • You can substitute heavy cream instead of coconut milk if you prefer.
  • If you can’t find/use fresh ginger, replace it with just ¼ teaspoon dried ginger as it is much more concentrated.
  • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
  • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 14g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 583mg | Potassium: 190mg | Fiber: 6g | Sugar: 11g