Slow Cooker Red Curry Chicken

Two colorful bowls filled with curried chicken on a bamboo mat.

Slow Cooker Red Curry Chicken

Use your slow cooker to make succulent, spicy, creamy curry chicken! Serve with rice to soak up all the flavorful broth!

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 6

Total Time 6 20

Servings

Calories 769kcal

Equipment

Slow Cooker

Ingredients

10 chicken legs
1 tbsp red curry paste
1 cup chicken stock
8 oz bamboo shoots canned
1 red bell pepper diced
3 tbsp brown sugar
2 tbsp fish sauce
13.5 ounces coconut milk
cilantro for garnish

Instructions

Heat a small bit of neutral oil (about a teaspoon) over medium high heat in a skillet. Add the chicken and brown on all sides about 2-3 minutes per side.
Remove the chicken and place in the slow cooker. Pour the chicken stock in the skillet and use a wooden spoon to scrape up any brown bits. Add the brown sugar, curry paste and the fish sauce and turn off the heat.
Arrange the bell pepper and the bamboo shoots over the chicken. Pour over the chicken stock mixture.
Cook on low for 4-6 hours.
During the last 15 minutes, stir in the coconut milk.
Served sprinkled with chopped cilantro.

Video

Notes

Browning the chicken is optional. If you don't want to brown it, just add it to the slow cooker, top with the veggies and mix the stock with the sugar, fish sauce and curry paste and pour over the top.

Nutrition