Description
A cozy and flavorful dish combining juicy chicken, rich coconut milk, and vibrant spices, perfect for gatherings and easy weeknight dinners.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cubed
- 1 (14 oz) can coconut milk
- 1 cup chicken broth
- 3 tablespoons red curry paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups diced vegetables (like carrots, bell peppers, or zucchini)
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice or basmati rice, for serving
Instructions
- Prepare the chicken by cubing it into bite-sized pieces.
- In the crockpot, add the chopped onion, minced garlic, grated ginger, and red curry paste, mixing them well.
- Layer the cubed chicken on top of the mixture in the crockpot.
- Pour in the coconut milk and chicken broth, stirring gently to combine.
- Sprinkle ground turmeric and cumin evenly over the contents.
- Add the diced vegetables directly on top, followed by the frozen peas.
- Season with salt and pepper according to your taste preference.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- When cooking completes, garnish with fresh cilantro.
- Serve over cooked jasmine rice or basmati rice.
Notes
For best results, use fresh ginger and garlic. Adjust the spice level of the red curry paste according to your preference.
