Crockpot Thai Coconut Chicken (Print Version)
Creamy Thai chicken with coconut milk, red curry, and lime for a flavorful, cozy meal.
# What You'll Need:
→ Protein
01 -
1.5 lbs boneless skinless chicken breast or thighs
→ Liquids
02 -
2 cans (13.5 fl oz each) coconut milk, light or regular
03 -
3 cups chicken broth
→ Seasonings and Sauces
04 -
2 tablespoons red curry paste
05 -
1 tablespoon fish sauce or soy sauce
06 -
3 tablespoons fresh lime juice
07 -
2 tablespoons brown sugar
→ Vegetables
08 -
1 medium onion, chopped
09 -
2 red bell peppers, thinly sliced
10 -
1 cup sliced mushrooms
→ Garnish
11 -
Fresh cilantro leaves
# Steps to Follow:
01 -
Place chicken, coconut milk, chicken broth, and red curry paste into the crockpot. Stir to blend evenly.
02 -
Incorporate fish sauce, lime juice, and brown sugar into the mixture; stir to combine.
03 -
Add chopped onion and sliced bell peppers, mixing gently.
04 -
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, stirring halfway if cooking on high.
05 -
About 30 minutes before serving, stir in sliced mushrooms and continue cooking.
06 -
Before serving, shred the chicken directly in the pot using two forks until tender.
07 -
Ladle soup into bowls and garnish with fresh cilantro; optionally serve alongside jasmine rice or crusty bread.
# Additional Notes:
01 -
For best flavor, allow the soup to rest overnight as the spices and ingredients meld together.
02 -
If preparing on stovetop, simmer gently and stir frequently to avoid scorching.