Curried Chicken in the Crockpot smells soooo good.
First rule of crockpot cooking?
DO NOT LIFT THE LID.
I hate that rule.
Lifting the lid was exactly what I wanted to do all…day…long while the Curried Chicken was cooking away. The smell was AMA-ZING.
I just wanted a bigger whiff. That’s all. Just one.
But, I was a good girl and left it alone.
Not only does Curried Chicken have excellent aroma, it has massive flavor. MASSIVE.
I found this recipe through Cooking Light. The original recipe used short ribs. I tried that. It was very good. But, my first thought was that the flavor would stand out a lot more with chicken…totally right on that one.
Also, the original recipe had about half the total quantity. When I’m crockpot cooking, I want a lot of food and some leftovers. So I doubled it. And, I’m glad I did ’cause dang, that leftover chicken was mmm, mmm, mmm.
Had a little trouble finding “red curry paste.” I’m not someone who goes to the “specialty” stores. I did find a tube of curry paste (not red curry mind you) at Safeway in the produce section. I used that on the short ribs and it was good, but not spicy.
I found the much better A Taste of Thai red curry paste at Winco in the Asian section with the soy and fish sauce. It took about 1 and 1/2 packages for this recipe. Spicy for sure. Red chili mania.
Little note: this dish is excellent over basmati rice, but it could also make a big bang pulled-chicken slider. I may go that route next time.
Ingredients List
Serves 6-8
- 2 teaspoons canola oil
- 4 pounds boneless chicken thighs
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2/3 cup minced shallots
- 6 cloves garlic, minced
- 6 tablespoons minced peeled fresh ginger
- 1/2 cup water
- 4 Tbsp red curry paste
- 1 (15oz) can light coconut milk
- 2 tablespoon sugar
- 2 tablespoon fish sauce
- 1 large lime, grated rind and juice
Method
Lightly season chicken thighs with salt and pepper and place in the slow cooker.
Heat oil in a large nonstick skillet over medium-high heat. Sauté shallots, garlic, and ginger for about two minutes.
Stir in water and curry paste. Cook for a minute then stir in coconut milk, sugar, and fish sauce.
Add the coconut milk mixture to the slow cooker. Cover and cook on low for 7-8 hours.
Remove chicken thighs from the slow cooker. Pull chicken apart with two forks. Return pieces to slow cooker.
Stir in lime zest and juice. Serve over your favorite rice.
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