Description
The easiest Thai food you’ll ever make! This slow cooker curry simmers all day while you’re away, and welcomes you home with irresistible aromas and authentic flavor.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons vegetable oil
- 1/2 cup fresh basil leaves, preferably Thai basil
- Salt to taste
- Jasmine rice for serving
Instructions
- Cut chicken thighs into 1-inch pieces. Slice bell peppers and onion, mince garlic, and grate ginger.
- Heat vegetable oil in a skillet over medium heat. Add curry paste and stir for 2-3 minutes until fragrant.
- Transfer bloomed curry paste to your slow cooker. Add chicken pieces and toss until evenly coated.
- Pour in coconut milk, then add garlic, ginger, fish sauce, and brown sugar. Stir to combine.
- Add sliced onions and stir. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
- About 30 minutes before cooking time is complete, add sliced bell peppers and stir gently.
- Just before serving, stir in fresh lime juice and torn basil leaves. Taste and adjust seasoning if needed.
- Serve hot over jasmine rice, garnished with additional fresh basil and lime wedges.