Crockpot Red Curry Coconut Chicken

This Crockpot Red Curry Coconut Chicken is a warm and comforting dish, bursting with rich flavors, ideal for a simple weeknight dinner. With tender chicken, aromatic spices, and velvety coconut milk, it’s a crowd-pleaser that requires little effort!

Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Ingredients

1 white onion diced
4 cloves minced garlic
2 red bell peppers chopped
2.5 - 3 lbs boneless skinless chicken thighs or breast chopped to 1-2” pieces
2 Tbsp cassava flour arrowroot flour, or regular flour
2 tsp salt
2 tsp curry powder
2 tsp turmeric
2 tsp garam masala
1 tsp paprika
1 tsp ground black pepper
3 Tbsp red curry paste
28 oz can of diced tomatoes
13.5 oz can of coconut cream or milk

Instructions

Saute diced onion for 4-5 minutes until translucent. Add the minced garlic and saute for an additional 30 seconds, until fragrant.
In a large bowl, combine the spices and cassava flour to coat the chicken. Add the chicken to the crockpot, with red curry paste, diced tomatoes and coconut cream.
Set the crockpot to low heat for 6 hours, or high heat for 3-4 hours, until the chicken is tender and reaches 165F.
Garnish with cilantro and a squeeze of lime juice. Serve immediately.
Note: It is not necessary to saute the onion and garlic before adding everything to the slow cooker. My slow cooker just happens to have the sear/saute function. This can be done in a skillet over medium heat on the stove, or everything can just be added to the crockpot to cook and go.
As with most curry or soup dishes, flavor develops over time, and sometimes heat does as well. If your guests/family don’t like a lot of heat, you can reduce the amount of red curry paste by one tablespoon.
This can be reheated easily over the stove on medium-low heat. This dish can be frozen. Thaw in the fridge overnight, and warm on the stove to reheat.