🥥🍛 Zesty Coconut Lime Chicken Curry (Slow Cooker)

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📝 Ingredients

  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into chunks
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup full-fat coconut milk
  • 1/4 cup chicken broth
  • Juice and zest of 2 limes
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Fresh cilantro and lime wedges, for garnish

👨‍🍳 Instructions

  1. Prep the Slow Cooker
    Add the chopped onion, garlic, ginger, and red bell pepper to the bottom of the slow cooker.
  2. Layer the Chicken
    Place the chicken chunks on top of the vegetables.
  3. Mix the Sauce
    In a small bowl, whisk together the coconut milk, chicken broth, lime juice and zest, red curry paste, fish sauce (if using), turmeric, cumin, salt, and pepper.
  4. Pour and Cook
    Pour the sauce over the chicken and veggies. Stir gently to coat everything.
    • Cook on LOW for 6–7 hours
    • Or on HIGH for 3–4 hours, until the chicken is tender and cooked through.
  5. Optional: Thicken the Curry
    About 20 minutes before serving, stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken the sauce slightly.
  6. Serve
    Garnish with fresh chopped cilantro and lime wedges. Serve hot over steamed rice, jasmine rice, or with naan bread.

💡 Tips

  • For extra heat, add a chopped chili or a dash of chili flakes.
  • Swap red bell pepper with other colorful veggies like carrots or green beans.
  • Letting it sit for a few minutes before serving helps the flavors deepen even more.

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