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Slow Cooker Coconut Chicken Curry

Ease of Preparation: Moderate

Preparation Time: 1 hour and 30 minutes
Includes time to make basic red curry sauce

Cook Time: 2.5 to 5.5 hours

Servings: 8

Other Main Dishes
Other Soups & Chili
Other Thai

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Slow Cooker Coconut Chicken Curry

Taste the pinnacle of spicy comfort food. This Thai curry dish features a robust red coconut curry sauce with just the right amount of heat and sweet, plus chicken, potatoes and peppers.

Ingredients
1 tablespoon grape seed oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
 Basic red curry sauce
1 teaspoon Frontier turmeric
1/2 teaspoon Frontier ground coriander
2 tablespoons fish sauce
2 tablespoons brown sugar
2 cups low-sodium chicken broth
1  red bell pepper, chopped
1  carrot, diced
1  Yukon gold potato, diced
1  lime, cut into wedges
1/4 cup Fresh cilantro leaves, chopped
1/8 cup Scallions, chopped
Directions
Make the basic red curry sauce. Remove from heat and pour into your slow cooker.

Heat the grape seed oil in a skillet over very high heat. Once hot, brown the chicken pieces for about 30 seconds per side. Transfer browned chicken pieces to the slow cooker.

Stir in the turmeric, coriander, fish sauce, sugar and low sodium chicken broth.

Cook on high for 2 hours, or low for 5 hours.

Add the bell pepper, carrots and potatoes. Cook another 30 minutes on high, or for an hour on low.

Serve over jasmine rice with lime wedges for squeezing. Garnish with cilantro and scallions.
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