Slow-Cooker Thai Coconut Chicken Curry
  • 1 13.5-ounce can coconut milk
  • 1 tablespoon dark brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Thai Red Curry Paste
  • 1 tablespoon Thai red or green chili paste
  • 2 teaspoons fish sauce
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 1-inch knob ginger, peeled and grated or 2 tablespoons crushed ginger
  • 2 red bell peppers, seeded and chopped
  • 2 medium sweet potatoes, peeled and cubed
  • 1 cups frozen peas
  • 1½ pounds boneless skinless chicken breasts or thighs
  • Rice (I used brown jasmine which is my favorite)
  • 1 lime, cut into wedges, to garnish
  • 2 scallions, thinly sliced, to garnish
  • ½ cup chopped cilantro, to garnish
  • ½ cup chopped basil, to garnish
  1. In a small bowl combine the coconut milk, sugar, soy sauce, curry paste, chili paste and fish sauce. Whisk to combine. Add mixture to the bowl of your slow-cooker.
  2. Add onion, garlic, ginger, peppers, sweet potato, peas and chicken to the slow-cooker. Cook for 4 hours on high or about 6 on low. Serve over rice. Top with lime juice, cilantro, basil, scallions.
  3. Enjoy!
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