Best 2 Coconut Chicken Curry Crock Pot Recipes

Indulge in the tantalizing symphony of flavors that is coconut chicken curry. This delectable dish, steeped in the culinary traditions of Thailand, seamlessly blends the creaminess of coconut milk with the aromatic warmth of curry spices, creating a harmonious balance of richness and spice. Tender chicken pieces, infused with the fragrant embrace of curry paste, are simmered in a velvety coconut sauce, absorbing the essence of each ingredient. The result is a culinary masterpiece that captivates the senses and leaves you craving for more.

This article presents a curated collection of three distinct coconut chicken curry recipes, each offering a unique culinary experience. The first recipe, "Classic Coconut Chicken Curry," embodies the traditional flavors of Thai cuisine, featuring a harmonious blend of lemongrass, galangal, and kaffir lime leaves. For those seeking a milder version, the "Mild Coconut Chicken Curry" offers a gentler touch, retaining the creamy coconut base while reducing the intensity of the spices. Finally, the "Thai Green Coconut Chicken Curry" adds a vibrant dimension with the introduction of green chilies and Thai basil, creating a vibrant and aromatic curry that invigorates the palate.

Each recipe is meticulously crafted with detailed instructions, ensuring that home cooks of all skill levels can recreate these culinary delights in their own kitchens. Step-by-step guides, ingredient lists, cooking times, and serving suggestions are provided to ensure a seamless cooking experience. Whether you prefer the classic flavors of traditional Thai curry, the milder variations, or the vibrant notes of green curry, this article has a recipe that will satisfy your craving for coconut chicken curry. Embark on a culinary journey and discover the exquisite flavors that await you in these remarkable recipes.

Let's cook with our recipes!

COCONUT CHICKEN CURRY - CROCK POT

Coconut Chicken Curry - Crock Pot image

Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories Curries

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

Steps:

Heat oil in a medium fry pan.
Add chicken breasts and brown on both sides.
Place potatoes and onion in crock pot.
Place chicken breasts on top.
Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
Add to crock pot.
Cover and cook on low 6 to 8 hours.
One half hour before serving, add peas on top of chicken mixture.
Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
Serve over rice or Asian noodles, if desired.

CROCK POT CURRY CHICKEN WITH COCONUT AND PEANUTS

Crock Pot Curry Chicken With Coconut and Peanuts image

Make and share this Crock Pot Curry Chicken With Coconut and Peanuts recipe from Food.com.

Provided by canarygirl

Categories Curries

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless skinless chicken
1 large onion
3 garlic cloves
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1/2 glass white wine
1 cup hot water
salt
white pepper
7 ounces coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Steps:

Cut chicken into cubes, and sprinkle with salt and pepper.
Slice onion in julienne, and mash garlic.
Heat oil in a small sauteé pan, and brown garlic and onions.
Set aside.
Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
Combine this with the coconut milk, curry, ginger, cilantro and wine.
Put chicken in crock pot.
Top with onions and garlic, and then with liquid mixture.
Cook on low heat for about 6-7 hours, or until cooked through and tender.
Add cornstarch slurry to thicken as desired.
Serve over steamed rice, with chopped cilantro and peanuts to garnish.
I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

Tips:

Use fresh coconut milk. Canned coconut milk is okay, but fresh coconut milk will give your curry a richer, more authentic flavor.
Don't overcrowd the crock pot. If you add too much chicken or vegetables, the curry won't cook evenly.
Simmer the curry on low for at least 4 hours. This will allow the flavors to develop and meld together.
Serve the curry with rice, noodles, or roti. You can also add a side of yogurt or raita.

Conclusion:

Coconut chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. Simply follow the recipe above and you will have a delicious curry that your family and friends will love.