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 (for thickening, optional)
Fresh cilantro and lime wedges, for garnish
Cooked jasmine rice, to serve
Directions:
Add chicken, onion, garlic, ginger, red bell pepper, coconut milk, chicken broth, lime juice and zest, curry paste, fish sauce (if using), turmeric, cumin, salt, and pepper into your slow cooker.
Stir gently to combine all ingredients.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender and infused with flavor.
If desired, stir in the cornstarch slurry during the last 30 minutes of cooking to thicken the curry.
Taste and adjust seasoning as needed.
Serve hot over jasmine rice and garnish with fresh cilantro and a squeeze of lime.
Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes
Kcal: Approx. 370 kcal per serving | Servings: 4