This Coconut Curry Chicken is a warm hug in a bowl! Simple yet flavorful, it features tender chicken simmered in creamy coconut milk and vibrant spices.
Throw everything into the crock pot and let it work its magic. I love serving it with rice to soak up that yummy sauce — it’s pure comfort food! 🍚😊
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their tenderness, but boneless breasts work too. If you’re looking for a meatless option, try chickpeas or cubed tofu instead for a vegetarian twist.
Coconut Milk: Full-fat coconut milk provides the creamy base in this recipe. If you want a lighter version, use light coconut milk but keep in mind it may be thinner. Almond or cashew milk can be an alternative, but won’t be as creamy.
Curry Paste: Red curry paste gives this dish its distinct flavor. If you prefer a milder taste, go with yellow curry paste instead. For a spicier kick, feel free to add more paste or even some chili flakes!
Fish Sauce: This adds a unique umami flavor to the dish. If you want to keep it vegetarian, replace it with soy sauce or omit it altogether. A splash of lime juice can help to maintain flavor balance in its absence.
How Do I Make the Most Flavorful Curry?
The secret to a tasty curry lies in properly combining the spices and allowing enough cooking time. Follow these steps for the best results:
- Start with fresh ingredients like ginger and garlic to enhance flavors.
- After combining the ingredients in a bowl, let the mixture sit for a few minutes. This helps the flavors meld together.
- Don’t rush the cooking time! Slow cooking allows the flavors to develop and the chicken to become tender.
- Always taste and adjust seasoning at the end. A little extra salt or lime juice can elevate the dish.
It’s all about patience and taste testing. Don’t be afraid to play around with spices until you find your perfect mix!
Coconut Curry Chicken Crock Pot
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 (14 oz) can coconut milk (full fat for creaminess)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (adjust to taste)
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1-2 tsp brown sugar or honey (optional, to balance spice)
- 1 tbsp fish sauce (optional but recommended for depth)
- Salt and pepper to taste
- 1 tbsp lime juice (freshly squeezed)
- Fresh cilantro leaves, chopped (for garnish)
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This Coconut Curry Chicken takes about 15 minutes of prep time and cooks for 6-7 hours on low or 3-4 hours on high in the crock pot. Overall, you’re looking at around 7-8 hours total time, most of which is hands-off cooking. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Chicken:
First, place the boneless, skinless chicken thighs or breasts at the bottom of your crock pot. This will be the foundation of your delicious curry!
2. Mix the Curry Sauce:
In a mixing bowl, combine the coconut milk, chopped onion, minced garlic, grated ginger, red curry paste, curry powder, turmeric, ground cumin, brown sugar (if using), fish sauce (if using), and a sprinkle of salt and pepper. Whisk everything together until it’s well blended and smooth.
3. Combine in the Crock Pot:
Pour this rich coconut curry mixture over the chicken in the crock pot. Make sure the chicken is nicely coated to absorb all those wonderful flavors!
4. Cook the Curry:
Cover the crock pot and set it to cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be tender and cooked through by the time it’s done.
5. Shred the Chicken:
Once cooked, carefully remove the chicken from the crock pot. Using two forks, shred the chicken right in the sauce. This way, it soaks up the delicious flavors!
6. Final Touches:
Stir the shredded chicken back into the sauce. Add in the fresh lime juice and give it a taste. Adjust the seasoning with more salt, pepper, or lime juice if needed to make it just right!
7. Serve:
Serve your warm Curry Chicken over bowls of cooked jasmine or basmati rice. It’s a hug in a bowl! So comforting!
8. Garnish:
Finish it off by sprinkling some fresh cilantro leaves on top for a burst of color and flavor. Enjoy!
There you go! A simple yet flavorful Coconut Curry Chicken that’s perfect for any day of the week. Enjoy every delightful bite!
img src=”https://lucyslunchbox.com/wp-content/uploads/2025/09/coconut-curry-chicken-crock-pot.webp” alt=””>
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to adjust the cooking time as frozen chicken will require a little longer to cook. If cooking on low, you might need to increase the time to about 8 hours.
How Can I Make This Recipe Gluten-Free?
To make this coconut curry chicken gluten-free, ensure that your red curry paste and fish sauce are labeled gluten-free. Most brands are, but it’s always good to double-check!
Can I Add Vegetables to the Curry?
Absolutely! You can add vegetables like bell peppers, carrots, or peas during the last hour of cooking on low or the last 30 minutes on high. Just cut them into bite-sized pieces for even cooking.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of coconut milk or water if it has thickened. It can also be frozen for up to 3 months!
