Easy Slow Cooker Thai Coconut Curry Chicken?
Bring on the big flavours!
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This is by far one of my favourite dishes. My sister-in-law made this for a family dinner and I’ve been obsessed ever since! I have always been a super picky eater, so when she said she was making curry I was pretty worried… Wow, it was amazing!
Since then I’ve made my own version of this dish countless times. I found it wasn’t spicy enough for me so I added a few ingredients and played around with the others until I had a recipe that was exactly how I like it. I would be surprised if the delicious bold flavours didn’t have you longing for a second helping! 😉
What is in this Thai Coconut Curry Chicken?
This Thai Coconut Curry Chicken is a little different than your traditional Thai curry in that yellow curry powder is used rather than curry paste.
There is coconut milk, yellow curry powder, dried basil, chili powder, salt, black pepper, garlic, ginger, jalapeños, red onion, chicken thighs and fresh basil.
How to make Thai Coconut Curry Chicken
This dish is super easy to make! I love anything I can toss into a slow cooker and come back to dinner all ready to go!
Heat a skillet on medium high and season chicken thighs with salt and pepper. When the skillet is hot, sear both sides of the chicken thighs until golden.
Meanwhile, prep your veggies. Mince the ginger and garlic, dice the red onion and jalapeños. Be careful with the jalapeños because their juice can easily burn your skin; It’s a good idea to wear gloves.
In a slow cooker add the coconut milk, yellow curry powder, dried basil, chilli powder, salt, black pepper, garlic, ginger, red onion and jalapeños. Mix well then add the chicken thighs and toss. Cook on low for 5-6 hours.
When you are about to serve, pull the chicken out of the slow cooker onto a plate and shred the chicken using two forks. Add the chicken back into the slow cooker. Slice up the fresh basil and mix into the curry. Serve hot!
What to serve with Thai Coconut Curry Chicken
If making this dish for guests I would serve it on a bed of white rice with steamed vegetables such as broccoli, cauliflower, carrots or green beans. My sister-in-law served it with naan bread and tzatziki which was amazing and something I have also done a time or two.
Because I generally eat low carb, I like to serve this thai coconut curry chicken dish over a bed of cauliflower rice or steamed broccoli!
You could also try this Roasted Broccolini, Green Beans and Carrots instead of steamed veggies.
If jalapeños didn’t MAKE this dish I seriously would not even bother, unfortunately, they are the star here.
The amount of times these little stinkers have burned me is ridiculous. For some reason my skin is ultra sensitive to their juices and even the smallest drop will burn my skin. The biggest problem with jalapeño burns is they just don’t let up!
Before I began using gloves while working with them, I burned my hands so bad they were burning hours later and I swear the pain was only getting worse. Soap was doing nothing to relieve the pain and eventually I searched on the web to find out that no, soap will not remove the residue from your skin. You need something like oil to break the connection it has on your skin before soap can finally wash it away, just like tree sap! Olive oil works like a charm to remove sticky sap from your skin.
The last time I was working with jalapeños, the peppers happened to be extra juicy. I sliced into one and the juices squirted up at my face, just missing my open eye. Thank goodness for my ninja like reflexes and instead the juice hit my upper cheek. I quickly washed it away with some olive oil then soap. Burn avoided!
So now I wear gloves and am seriously considering goggles.. maybe even a hazmat suit?
Tips and Tricks
- Remove the seeds! The jalapeño seeds are crazy spicy, so be very cautious about removing every single one you find, unless you like lots of heat in your curry! A great way to easily remove every seed is by first slicing it lengthwise like pictured above.
- Chicken breast also works in this recipe if you prefer, although thighs have an excellent texture for this dish.
- You can cut down on the jalapeños or chilli powder for a milder flavour.
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Easy Slow Cooker Thai Coconut Curry Chicken
- 2 cans premium organic coconut milk
- 2 tbsp yellow curry powder
- 1 tbsp dried basil
- 2 tsp chili powder
- 1 tsp sea salt plus extra for seasoning chicken
- 1/2 tsp ground black pepper plus extra for seasoning chicken
- 4 cloves garlic
- 1 tbsp fresh ginger
- 3 jalapeños
- 1/2 cup red onion
- 8 boneless skinless chicken thighs
- 20 leaves fresh basil
- Heat a skillet on medium high and season chicken thighs with salt and pepper. When the skillet is hot, sear both sides of the chicken thighs until golden.
- Mince the ginger and garlic, dice the red onion and jalapeños. Be careful with the jalapeños, the juice could burn your skin. It’s a good idea to wear gloves here.
- To the slow cooker add the coconut milk, yellow curry powder, dried basil, chili powder, salt, black pepper, garlic, ginger, red onion and jalapeños. Mix well then add the chicken thighs and toss. Cook on low for 5-6 hours.
- Pull the chicken out of the slow cooker onto a plate and shred using two forks. Add the chicken back into the slow cooker. Slice up the fresh basil and mix into the curry. Serve hot!
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct fibre from the total carbs to get 6.8 g net carbs per serving.