Slow Cooker Coconut Curry Chicken Thighs Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

In a large bowl, rub the chicken thighs with the curry paste.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken thighs, and cook until browned, about 2 minutes on each side. Set aside.

Add the remaining tablespoon oil to the same skillet. Add the onion, garlic, and ginger. Cook until softened and translucent, about 5 minutes, making sure to scrape up any bits of caramelized curry paste from the bottom of the pan.

Transfer the browned chicken and sautéed aromatics to the bowl of the slow cooker. Add the coconut milk, chicken broth, brown sugar, and fish sauce.

Cook on high for 4 hours, or low for 8 hours, until the chicken thighs are tender and falling apart.

Stir the spinach into the slow cooker just before serving.

Transfer the chicken curry to bowls. Garnish with cilantro sprigs, green onions, and lime juice. Serve with steamed rice, if desired.

Cooking Techniques

Spice Level: