Crockpot Thai Coconut Chicken
This crockpot Thai coconut chicken is a creamy, mildly spicy dinner with red curry paste, coconut milk and lime. Chicken thighs cook until tender in a fragrant sauce that you spoon over rice. It tastes like takeout and costs far less.
6
servings15
minutes6
hoursChicken thighs braise in a coconut milk and red curry sauce, brightened with lime and fresh basil.
Ingredients
2 1/2 lb boneless skinless chicken thighs, cut into large chunks
1 tsp kosher salt
1 can (13.5 oz) full-fat coconut milk
3 tbsp Thai red curry paste
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp fresh ginger, grated
4 cloves garlic, minced
1 yellow onion, sliced
1 red bell pepper, sliced
1 cup sugar snap peas
Juice of 2 limes
1/3 cup chopped fresh basil or cilantro
Cooked jasmine rice, for serving
Directions
- Season the chicken pieces with the salt.
- In the slow cooker, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, soy sauce, ginger and garlic until the paste dissolves.
- Add the sliced onion and chicken. Stir to coat.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours, until the chicken is tender and reads at least 175°F.
- Add the bell pepper and cook for 30 minutes more on HIGH so it softens but keeps some bite.
- Stir in the snap peas and cook another 10 to 15 minutes until bright green and crisp-tender.
- Stir in the lime juice and taste. Add more fish sauce for salt, or more sugar to round out the heat.
- Stir in half of the basil.
- Serve over hot jasmine rice.
- Top with the remaining basil and extra lime wedges.
Notes
- Use light coconut milk if you want a thinner sauce, though it will be less rich. Add a tablespoon of peanut butter for a satay flavor. Leftovers keep 4 days in the fridge and freeze well for 2 months. Serve with rice, rice noodles or cauliflower rice.
Why coconut milk loves the slow cooker
Coconut milk is gentle in a slow cooker. It carries the curry paste through the chicken and does not curdle like dairy would, so the sauce stays smooth through hours of heat. The fat in it also protects the thighs from drying out.
The long cook gives the curry paste time to mellow. Raw red curry paste can taste sharp, but after hours at low heat the garlic, lemongrass and chile turn warm and round. A stir-fry cannot give you that. This keeps the dish lighter than a cream-based sauce, and it is also naturally gluten-free if you use tamari in place of soy sauce.
What to buy for Thai coconut chicken
Red curry paste: brands vary in heat. Start with 3 tablespoons for a mild sauce and add more at the end if you want it hotter.
Full-fat coconut milk: shake the can well. Light coconut milk works but the sauce is thinner and less rich.
Fish sauce: it smells strong in the bottle but gives deep salt flavor. Do not leave it out, though soy sauce can step in.
Fresh ginger: grate it on a fine grater. Ground ginger lacks the bright note.
Limes: add the juice at the end. Cooked lime turns bitter, so keep it fresh. Sugar snap peas: choose firm, bright pods and string them if the strings are tough. Green beans or broccoli florets can replace them.
Tips for a bright, balanced sauce
Add the vegetables late: peppers and snap peas turn gray and soft after hours of cooking. Drop them in during the last 30 minutes.
Balance at the end: Thai flavors rely on salt, sweet, sour and heat. Taste at the finish and adjust with fish sauce, sugar, lime or paste.
Do not boil off the sauce: the most common mistake is cooking uncovered on HIGH. Coconut milk can separate and turn oily. Keep it covered and low. Keep a bit of rice nearby while tasting the sauce. The sauce tastes saltier alone than it does with rice, so judge it as you would eat it. Adjust at the end, not the start. Cut the chicken into large chunks, about two inches, so it does not dry out.
Swaps and variations
For a lighter version, use chicken breast cut into chunks and cook it 3 hours on LOW. For a vegetarian dish, swap the chicken for chickpeas and cubed sweet potato and use soy sauce in place of fish sauce. Add a spoon of peanut butter or a handful of baby spinach for variety.
Do not use coconut cream in place of milk. It makes the sauce heavy and greasy. A handful of chopped roasted peanuts or a spoon of peanut butter adds a satay note without extra effort.
What to serve with it
Jasmine rice is the classic base. Rice noodles or cauliflower rice also work well. Serve with lime wedges, extra basil, chopped peanuts and a drizzle of chili sauce so each person can adjust the heat at the table. Chilled cucumber salad with rice vinegar is a good side, since its cool bite offsets the warm curry.
Storing and reheating
Cool the chicken and sauce and store in the fridge in a covered container for up to 4 days. The coconut fat may firm up in the cold, which is normal.
Freeze for up to 2 months. Reheat in a saucepan over low heat with a splash of water, stirring until the sauce is smooth again. Add fresh lime juice before serving. Leftovers also taste good cold or at room temperature over a rice noodle salad.
Crockpot Thai Coconut Chicken at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless skinless chicken thighs, kosher salt, (13.5 oz) full-fat coconut milk, Thai red curry paste
Tips for Crockpot Thai Coconut Chicken
Use light coconut milk if you want a thinner sauce, though it will be less rich. Add a tablespoon of peanut butter for a satay flavor. Leftovers keep 4 days in the fridge and freeze well for 2 months. Serve with rice, rice noodles or cauliflower rice.
Crockpot Thai Coconut Chicken FAQ
How long does Crockpot Thai Coconut Chicken take?
Crockpot Thai Coconut Chicken takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Thai Coconut Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Thai Coconut Chicken?
15 ingredients, led by boneless skinless chicken thighs, kosher salt, (13.5 oz) full-fat coconut milk, Thai red curry paste. Amounts are in the recipe card above.
