Slow Cooker Thai Chicken Curry

Bell peppers add a touch of sweetness to this spicy Thai dish. This is my mom's recipe, to which I've added a touch of flair! Use more coconut milk if you like it saucy--I prefer it thick and chunky. Coconut and raisins as garnish bring the heat of the curry down a notch.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 571 Calories

Ingredients

• ¼ cup shredded coconut
• ¼ cup raisins
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 ⅓ cups uncooked white rice
• 2 ⅔ cups water
• 1 medium yellow onion, chopped
• 1 teaspoon red curry paste
• 2 skinless, boneless chicken breasts, diced
• 1 (13.5 ounce) can coconut milk, or to taste

Recipe Instructions

Step 1

Whisk together coconut milk and curry paste in a slow cooker. Add chicken, bell peppers, onion, and garlic.

Step 2

Cook on Low, stirring halfway, until chicken juices run clear and the vegetables are cooked through, 4 to 5 hours.

Step 3

Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.

Step 4

Serve chicken curry over cooked rice. Garnish with coconut and raisins.