Coconut Curry Chicken
Directions
- 1Add one diced onion to the crock pot.
- 2Add one diced red bell pepper to the crock pot.
- 3Add some garlic powder to the crock pot.
- 4Add baby carrots to the crock pot.
- 5Add 1.5 pounds of boneless, skinless chicken thighs cut into bite-sized pieces to the crock pot.
- 6Season everything in the crock pot with some salt and pepper.
- 7Mix all the ingredients in the crock pot together.
- 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.
- 9Add one can of coconut milk to the sauce mixture.
- 10Pour the sauce over all the ingredients in the crock pot.
- 11Stir everything well to ensure all ingredients are coated in the sauce.
- 12Add a little crushed red pepper flake to taste (optional).
- 13Cover the crock pot.
- 14Cook on high for about 3 to 4 hours, or on low for 6 hours.
- 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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