Slow Cooker Coconut Lime Chicken Curry

$- Chicken: 2 lbs boneless, skinless chicken thighs - Coconut Milk: 1 can (13.5 oz) - Chicken Broth: 1 cup - Red Curry Paste: 2 tablespoons - Fresh Ginger: 1 tablespoon grated - Garlic: 4 cloves minced - Bell Pepper: 1 (red or yellow) sliced - Onion: 1 medium diced - Fresh Cilantro for garnish - Lime Juice: 2 tablespoons - Lime Zest: of 1 lime - Optional: Fish Sauce, Brown Sugar, Salt and Pepper The ingredients for Slow Cooker Coconut Lime Chicken Curry are simple yet full of flavor. First, the chicken thighs are key. They stay juicy and tender during cooking. Next, the coconut milk adds creaminess. It balances the heat from the red curry paste. I love using fresh ginger and minced garlic. They boost the flavor and aroma. For the veggies, I usually go for bell peppers and onions. They add color and sweetness. Fresh cilantro is a must for garnish. It brightens the dish at the end. Don’t forget the lime juice and zest! They give that zesty kick. If you want extra depth, add fish sauce and brown sugar. Salt and pepper round out the flavors. With these ingredients, you are ready to create a delightful meal. To start, gather your ingredients. In a large bowl, combine the coconut milk, chicken broth, and red curry paste. Next, add the grated ginger, minced garlic, lime juice, lime zest, fish sauce, and brown sugar. Whisk everything well until it blends perfectly. This mix forms the tasty base of your curry. Now, take your diced chicken thighs. Place them at the bottom of the slow cooker. Pour the coconut milk mixture evenly over the chicken. This helps the chicken soak up all the great flavors. It's time to add some color. Scatter the sliced bell pepper and diced onion on top of the chicken. Make sure all the veggies are submerged in the liquid. This step ensures they cook evenly and become tender. Cover your slow cooker and set it to low heat. Cook for 6 to 8 hours. If you’re short on time, set it to high heat for 3 to 4 hours. Either way, the chicken will become tender and juicy. Once your time is up, taste the curry. Check for seasoning. You might want to add salt, pepper, or more lime juice for extra zing. Adjust to your liking. Serve this delicious coconut lime chicken curry over fluffy jasmine rice. For a bright touch, garnish with fresh cilantro. Enjoy the amazing flavors and aromas! To make your curry just right, you can adjust the spice levels. Start with the red curry paste. If you want more heat, add a bit more. If you prefer less spice, use half the amount. You can also add a pinch of cayenne or chili flakes for extra kick. To boost the coconut flavor, try adding a splash of coconut cream. This will make your dish richer. You can also garnish with toasted coconut flakes for added texture and taste. If you do not have chicken thighs, you can use chicken breast. It cooks faster but may be less juicy. For a plant-based option, try using firm tofu or chickpeas. They absorb flavors well. For curry paste, you can use green curry paste if you want a different taste. If you don’t have curry paste, mix curry powder with some coconut milk. This will give you a nice base flavor. When using a slow cooker, cooking on low takes 6-8 hours. If you use high heat, it takes 3-4 hours. If you want to cook on the stove, simmer for about 30-45 minutes until the chicken is tender. If you need to adjust for larger servings, just add more chicken and increase the liquid. For smaller servings, cut the recipe in half. Keep the same cooking times for best results. {{image_2}} You can easily swap chicken thighs for chicken breasts. Chicken breasts are leaner but still tasty. Just be careful not to overcook them. If you want a seafood twist, try shrimp. Cook shrimp for the last 30 minutes, so they stay tender. For a plant-based option, use tofu. Press and cube firm tofu for the best texture. Adding more veggies makes the curry colorful and healthy. Carrots add sweetness, while snap peas bring crunch. Chop carrots into thin rounds for even cooking. Snap peas can go in during the last hour of cooking. This way, they stay crisp and bright. Always put hard veggies in first, and soft ones later. Change the taste by using different curry pastes. Green curry paste is spicier, while yellow curry paste is milder. You can also add fruits for a sweet kick. Pineapple chunks mix well with the curry. They add a juicy, tropical flavor that brightens the dish. To store leftovers, let the curry cool. Then, transfer it to an airtight container. Make sure it is sealed well. Store it in the fridge for up to four days. This keeps the flavors fresh and the chicken juicy. You can freeze chicken curry for longer storage. Use a freezer-safe container or bags. Make sure to leave space for expansion. It can last in the freezer for up to three months. When reheating, thaw it overnight in the fridge. Heat on the stove or in the microwave. Add a splash of chicken broth for moistness and flavor. This curry pairs well with naan bread or a fresh salad. You can also serve it with quinoa for a healthy twist. For garnishes, store fresh cilantro in a damp paper towel in the fridge. This keeps it fresh for longer. It takes about 6 to 8 hours on low heat. If you choose high heat, it will take about 3 to 4 hours. The chicken should be tender and cooked through when done. This slow cooking allows the flavors to blend well and makes the meat juicy. Yes, you can use frozen chicken. Just make sure to cook it on the high setting. This will help the chicken cook evenly and safely. Keep an eye on the cooking time. It may take a bit longer than fresh chicken. This curry is best served over fluffy jasmine rice. The rice absorbs the tasty sauce. You can also add naan bread for a fun twist. Fresh greens or a simple salad work great as a side too. Coconut milk adds a creamy texture and rich flavor. If you need a substitute, try using almond milk or cashew cream. You can also mix regular milk with a bit of coconut extract for a similar taste. However, the flavor will change slightly. This curry has a mild to medium spice level from the red curry paste. If you want it spicier, add more red curry paste. For less heat, use less paste or add some extra coconut milk. Taste as you go to find your perfect balance. This coconut lime chicken curry is a flavorful and easy-to-make dish. We covered main ingredients, including chicken and coconut milk, and added spices for depth. I shared step-by-step cooking instructions and offered tips for perfecting your curry. Incorporate your favorite variations and adjust the recipe to your taste. Enjoy serving this dish over rice, garnished with fresh cilantro. Remember, cooking is about exploration and fun, so feel free to make it your own. Happy cooking!$

Slow Cooker Coconut Lime Chicken Curry

Indulge in the vibrant flavors of Slow Cooker Coconut Lime Chicken Curry with this easy recipe! Perfect for busy weeknights, this dish combines tender chicken thighs with creamy coconut milk and zesty lime for a tropical escape. Just layer your ingredients in the slow cooker and let it do the work! Ready in just a few hours, serve it over jasmine rice for a delightful meal. Click to discover the full recipe and bring this delicious curry to your table!

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Ingredients

2 lbs boneless, skinless chicken thighs, cut into chunks

1 can (13.5 oz) coconut milk

1 cup chicken broth

2 tablespoons red curry paste

1 tablespoon fresh ginger, grated

4 cloves garlic, minced

1 bell pepper (red or yellow), sliced

1 medium onion, diced

2 tablespoons lime juice

Zest of 1 lime

1 tablespoon fish sauce (optional for depth)

2 teaspoons brown sugar

Salt and pepper to taste

Fresh cilantro for garnish

Cooked jasmine rice, for serving

Instructions

Prepare the Base: In a large mixing bowl, combine the coconut milk, chicken broth, red curry paste, grated ginger, minced garlic, lime juice, lime zest, fish sauce (if using), and brown sugar. Whisk together until well combined.

Layer Ingredients: Place the diced chicken thighs at the bottom of the slow cooker. Pour the coconut milk mixture evenly over the chicken.

Add Vegetables: Scatter the sliced bell pepper and diced onion over the top of the curry mixture. Make sure the vegetables are submerged in the liquid for even cooking.

Cook: Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or on high heat for 3-4 hours, until the chicken is cooked through and tender.

Season: Once cooked, taste the curry and season with salt and pepper as needed. You can also add extra lime juice for a more pronounced citrus flavor if desired.

Serve: Serve the coconut lime chicken curry over fluffy jasmine rice. Garnish with fresh cilantro for a bright and aromatic finish.

- Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6