1 ½lbsboneless skinless chicken thighs, cut into 1" cubes
½sweet onion, diced
1red bell pepper, thinly sliced
1(13.5 oz can)coconut milk
4garlic cloves, minced
2tablespoonfreshly grated ginger
3tablespoonThai red curry paste
2tablespoonlight brown sugar
2teaspoonyellow curry powder
¼cupfresh cilantro, chopped
cooked white rice for serving
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.
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.