Coconut Curry Chicken

4h
Serves 1
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Directions

  1. 1Add one diced onion to the crock pot.
  2. 2Add one diced red bell pepper to the crock pot.
  3. 3Add some garlic powder to the crock pot.
  4. 4Add baby carrots to the crock pot.
  5. 5Add 1.5 pounds of boneless, skinless chicken thighs cut into bite-sized pieces to the crock pot.
  6. 6Season everything in the crock pot with some salt and pepper.
  7. 7Mix all the ingredients in the crock pot together.
  8. 8Prepare the sauce by combining 1 tablespoon of brown sugar, 1 tablespoon of curry powder, 2 tablespoons of soy sauce, 3 tablespoons of red curry paste, 1 teaspoon of ground ginger, and 1/2 teaspoon of turmeric.
  9. 9Add one can of coconut milk to the sauce mixture.
  10. 10Pour the sauce over all the ingredients in the crock pot.
  11. 11Stir everything well to ensure all ingredients are coated in the sauce.
  12. 12Add a little crushed red pepper flake to taste (optional).
  13. 13Cover the crock pot.
  14. 14Cook on high for about 3 to 4 hours, or on low for 6 hours.
  15. 15Once cooked, serve over rice.

Ingredients

  • 1 diced onion
  • 1 diced red bell pepper
  • garlic powder
  • baby carrots
  • 1.5 pound boneless, skinless chicken thighs
  • salt
  • pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon curry powder
  • 2 tablespoons soy sauce
  • 3 tablespoons red curry paste
  • 1 teaspoon ground ginger
  • 0.5 teaspoon turmeric
  • 1 can coconut milk
  • crushed red pepper flakes

Equipment

CrockpotMeasuring spoonsMeasuring cupSpatula

Tips

  • If you don't like chicken thighs, use chicken breast. If you don't like chicken breast, use a pork loin.
  • Feel free to take liberties with ingredients; it's about getting dinner on the table.

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