Slow Cooker Thai Red Chicken Curry with Coconut Milk
Making curry from scratch is a delicious endeavor filling the house with irresistible aromas. Curry powder is easy to create, combining from multiple spices into the perfect powder. This curry is a Thai-style curry featuring coconut milk, lemongrass, pineapple, Makrut lime leaves and several flavors that provide a vibrant, exciting mouthful! Though it takes a bit to combine the ingredients, it is worth it. After six hours in the slow cooker a delicious feast awaits.
Servings 8 servings
Calories 339kcal
Ingredients
Ingredients for the Curry Powder:
- 1 ½ teaspoons ground Turmeric
- 1 ½ Bay Leaves
- 1 ½ teaspoons Coriander (seeds or ground)
- 1 tablespoon Cumin Seed
- 1 teaspoon ground Ginger
- ½ teaspoon White Peppercorns
- 1 ½ teaspoon Red Chili Flakes
- 1 whole Clove
Ingredients for the Thai Red Chicken Curry:
Ingredients for the Curry:
- 1 tablespoon Vegetable Oil
- 1 pound Boneless Skinless Chicken Breasts (approximately 2 large breasts), cut into ½ inch strips across the breast
- 1 ½ cups Yellow Onions , slices and slices separated into pieces
- 1 cup fresh Tomato , chopped
- 1 Yellow Sweet Pepper , cored and cut lengthwise into strips (cut strips in half if they are extra-long)
- 1 Red Sweet Pepper , cored and cut lengthwise into strips (cut strips in half if they are extra-long)
- 1 cup fresh Pineapple , chopped into bite-size pieces
- ½ cup Low-Sodium Chicken Broth
- 3 ¾ cups Coconut Milk canned or from a carton
- 2 Makrut Lime Leaves* (available in the fresh herb section the produce area of most grocery stores or at Asian grocery stores)
- 1 ½ inch piece of Lemongrass , thinly sliced across the stalk forming small rings
- ¼ cup Basil (Thai Basil if available), thinly sliced
- 1 tablespoon Fish Sauce
- 1 tablespoon Brown Sugar
- 1 teaspoon fresh Ginger Root , peeled and finely diced
- Optional garnish: Fresh torn Cilantro leaves , grated Coconut and chopped Peanuts
Instructions
Instructions for preparing the curry powder:
- In a small skillet combine the ingredients for the curry powder (the skillet is dry). Over medium-high heat, stirring constantly, blend the spices for 2 minutes until they begin to become fragrant. Lower heat and continue to cook for 5 minutes at which time the spices will be fragrant and will be a brownish color. Remove from heat and allow to cool.
- When cool enough to handle process the spice blend in a spice grinder, dedicated coffee grinder or mortar and pestle to make a powder. Set aside.
Instructions for preparing the Thai Red Chicken Curry:
- In large skillet over medium-high heat, warm the vegetable oil. When hot add the chicken breast strips and brown on each side (a few minutes a side; they will cook fully in the slow cooker). Place the chicken into the slow cooker.
- Add the curry powder evenly over the chicken in the slow cooker. Toss to coat.
- Warm the skillet again over medium-high heat and add the onions. Stir until the onions soften and pick up any pan drippings left from the chicken. Add them to the slow cooker.
- Evenly layer the yellow and red pepper, tomato, pineapple on top of the onions.
- Next add the chicken stock and coconut milk; followed by the seasonings (makrut lime leaves, lemongrass, basil, fish sauce, brown sugar, diced ginger).
- Place the lid on the slow cooker and cook on low for 4 hours or high for six hours. Serve curry over rice garnished with torn cilantro leaves, grated coconut and chopped peanuts if desired.
Notes
*Makrut lime leaves are also known as Kaffir lime leaves however this term is considered offensive to some. Your market may call them by either of these names and they are the same lime leaf.
Nutrition
Calories: 339kcal | Carbohydrates: 14g | Protein: 15g | Fat: 26g | Saturated Fat: 21g | Cholesterol: 36mg | Sodium: 272mg | Potassium: 665mg | Fiber: 1g | Sugar: 6g | Vitamin A: 840IU | Vitamin C: 62.9mg | Calcium: 43mg | Iron: 4.9mg