This might be the most comforting weeknight meal you’ll ever whip up — creamy, spicy, and loaded with flavor. If you’re looking for a hearty but effortless dinner, this Coconut Curry Chicken Stew Recipe is going to become your new go-to for busy evenings.
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Why You'll Love This Recipe
I can’t tell you how many times this Coconut Curry Chicken Stew Recipe has saved my evenings. It’s so forgiving, packed with flavor, and comes together with minimal effort, perfect for when you want a warm meal but don’t want to babysit the stove.
- Easy Slow Cooker Prep: Just toss everything in and let it do the work while you go about your day.
- Rich Flavor Layering: The combination of coconut milk, curry paste, and spices creates an irresistible depth.
- Perfect Comfort Food: The creamy stew with tender chicken and veggies feels like a warm hug in a bowl.
- Versatile and Customizable: Adjust the spice level or veggies depending on what you have or like.
Ingredients & Why They Work
Each ingredient in this Coconut Curry Chicken Stew Recipe plays a crucial role, blending creamy, spicy, and savory notes for a balanced stew. Shopping for fresh veggies and picking quality chicken thighs really make a difference here.
- Carrots: They add a subtle sweetness and hold their shape nicely during slow cooking.
- Yellow Onion: Provides a mellow, aromatic base that amplifies the curry flavors.
- Russet Potatoes: Their starchy texture helps thicken the stew slightly while keeping it hearty.
- Boneless Skinless Chicken Thighs: Tender and flavorful, thighs stay juicy better than breasts in slow cooking.
- Chicken Broth: A subtle flavor booster that keeps the stew moist without watering down the curry.
- Soy Sauce: Adds a touch of umami and balances the coconut's sweetness perfectly.
- Creamy Peanut Butter: This might surprise you, but it gives silkiness and depth — your taste buds will thank you.
- Garlic: Fresh is best here — it wakes up the whole stew.
- Ginger Powder: A warming spice that complements turmeric and curry beautifully.
- Turmeric, Coriander, Cumin, Black Pepper, Salt: The classic curry spice mix that builds the stew’s bold flavor.
- Red Curry Paste: The heart of the heat and complexity; it lifts the whole dish.
- Coconut Milk: Use full-fat and well-shaken for the best creamy texture without separation.
- Cornstarch: This helps thicken the sauce to the perfect stew consistency.
- Red Bell Pepper: Adds fresh crunch and a sweet counterpoint to the spices.
- Roasted Peanuts: For topping — a wonderful crunchy texture that makes every bite exciting.
Make It Your Way
I like to play with the spice levels here depending on my mood or who’s at the table. This Coconut Curry Chicken Stew Recipe is so flexible that adding veggies or switching to chicken breasts works just fine.
- Milder Version: I sometimes cut back on the red curry paste and add a little extra coconut milk for a gentle, creamy stew that kids love.
- Veggie-Loaded: Toss in sweet potatoes or green beans if you want more greens or a seasonal twist.
- Spicy Kick: Add fresh chopped chilies or a dash of chili flakes for some extra heat — I do this when I want the flavors to really pop.
- Protein Swap: Turkey or chicken breast can work if you prefer leaner meat, but thighs remain my favorite for juiciness.
Step-by-Step: How I Make Coconut Curry Chicken Stew Recipe
Step 1: Layer the Veggies and Chicken
I start by peeling and slicing the carrots and potatoes, then dicing the onion. These go into the slow cooker first, forming a cozy bed for the chicken thighs. This layering ensures the veggies soak up all the curry goodness as they cook.
Step 2: Whisk the Flavor-Packed Sauce
While the slow cooker warms up, I mix the broth, soy sauce, peanut butter, garlic, and spices with the vibrant red curry paste. Whisking this mixture until smooth is key — it prevents clumping and guarantees every bite bursts with flavor.
Step 3: Slow Cook and Prep the Chicken
Pour the sauce over the chicken and veggies, cover, and let it cook on low for about 4-5 hours (or 2½-3½ hours on high if you’re in a hurry). Once done, I remove the chicken to shred or chop it — this step helps it soak up the sauce better when added back.
Step 4: Thicken the Stew and Add Fresh Peppers
Next, I whisk cornstarch into the coconut milk until smooth, then stir it in with the chicken and sliced red bell peppers. I cook this mixture for another 15 minutes in the slow cooker to thicken the sauce just right — creamy and luscious.
Step 5: Serve with a Crunch
I love serving this stew over fluffy jasmine or basmati rice — the sauce soaks in beautifully. A sprinkle of chopped roasted peanuts on top adds a wonderful crunch and a little extra nutty flavor that seals the deal.
Top Tip
I’ve made this Coconut Curry Chicken Stew Recipe a dozen times, and these few tricks always help me get it just right. Cooking low and slow is the secret to tender chicken and perfectly cooked veggies, but don’t skip the step where you thicken the sauce at the end — it transforms the stew from “nice” to “wow.”
- Use Room Temperature Coconut Milk: It mixes better with cornstarch and reduces the risk of curdling.
- Don’t Skip the Shredding: Breaking the chicken into bite-sized pieces allows the sauce to infuse every morsel.
- Whisk Well: When mixing your sauce, whisking ensures a smooth, even curry flavor without clumps.
- Layer Ingredients Thoughtfully: Veggies on the bottom, protein on top — helps everything cook evenly.
How to Serve Coconut Curry Chicken Stew Recipe
Garnishes
I’m pretty loyal to chopped roasted peanuts for that satisfying crunch, but fresh cilantro or a squeeze of lime juice are fantastic for a bright herbal lift. Sometimes I add thinly sliced green onions if I want a little more texture on top. Pick your favorite or mix them up — it always brightens the bowl!
Side Dishes
Jasmine rice is my classic pairing because its subtle fragrance complements the curry without overpowering it. But I’ve also served it with warm naan bread to soak up every bit of that luscious sauce, or a simple side of steamed greens when I want to keep it light.
Creative Ways to Present
For special dinners, I like to serve this Coconut Curry Chicken Stew Recipe in small bowls nestled inside hollowed-out mini pumpkins or gourds — it’s cozy, festive, and fun! You can also offer it as a communal stew in a big cast-iron pot right at the table for a family-style feel.
Make Ahead and Storage
Storing Leftovers
After it cools, I store leftovers in airtight containers in the fridge. It keeps beautifully for up to 3 days, and honestly, the flavors deepen overnight, so second-day stew tastes even better.
Freezing
This Coconut Curry Chicken Stew Recipe freezes well, but a heads-up — the coconut milk may separate and turn a little grainy after thawing. I’ve found that gently reheating and stirring it briskly helps bring the creaminess back.
Reheating
I usually reheat leftovers on the stovetop over medium-low heat, stirring occasionally to keep the sauce smooth. Adding a splash of broth or water can refresh the texture if it thickened too much overnight.
Frequently Asked Questions:
Absolutely! You can swap chicken thighs for breasts if you prefer leaner meat. Just keep an eye during cooking time since breasts tend to dry out faster — I recommend shredding them as soon as they’re tender.
If red curry paste isn’t available, you can use a blend of tomato paste and curry powder to mimic the flavor. It might not be quite the same depth of flavor, but it still makes a delicious stew.
Using full-fat coconut milk at room temperature and shaking the can well before opening helps prevent curdling. Also, avoid boiling the stew vigorously after adding the coconut milk — a gentle simmer is perfect.
Definitely! This Coconut Curry Chicken Stew Recipe is versatile. Feel free to toss in veggies like green beans, sweet potato chunks, or bell peppers. Add them based on their cooking times to keep them from turning mushy.
Final Thoughts
This Coconut Curry Chicken Stew Recipe really feels like a hug from the inside out — rich, comforting, and full of vibrant spices. It’s one of those dishes I turn to when I want to impress without the fuss. If you try it, I hope you come back to tell me how it warmed up your evenings too.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Description
This Slow Cooker Coconut Curry Chicken is a rich, flavorful dish featuring tender chicken thighs slow-cooked with carrots, potatoes, and a creamy coconut curry sauce. Infused with spices like turmeric, coriander, and red curry paste, it delivers an authentic Asian-inspired taste that's both comforting and easy to prepare.
Ingredients
Vegetables and Protein
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
- 1 medium red bell pepper seeded and sliced
Liquids and Sauces
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- ½ cup red curry paste
- 2 (13.66 ounce) cans coconut milk
Spices and Seasonings
- 3 tablespoons creamy peanut butter
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- ¼ cup cornstarch
Garnish
- ½ cup roasted peanuts chopped
Instructions
- Prepare Vegetables and Chicken: Add the peeled and sliced carrots, diced yellow onion, and cubed russet potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Make Sauce Mixture: In a mixing bowl, whisk together chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, ground turmeric, coriander, cumin, black pepper, salt, and red curry paste until fully combined.
- Cook on Slow Cooker: Pour the sauce mixture evenly over the chicken and vegetables. Cover the slow cooker and cook on high for 3 hours and 30 minutes or on low for 5 hours until the chicken is cooked through and vegetables are tender.
- Shred Chicken: Carefully remove the chicken thighs from the slow cooker and let them cool slightly. Chop into bite-sized pieces or shred using two forks.
- Make Coconut Slurry and Combine: In a separate bowl, whisk together the coconut milk and cornstarch until smooth and lump-free. Add the shredded chicken, coconut milk slurry, and sliced red bell peppers into the slow cooker. Stir well to combine.
- Thicken Sauce: Continue cooking uncovered in the slow cooker for an additional 15 minutes until the sauce thickens to desired consistency and the peppers are slightly tender.
- Serve and Garnish: Serve the coconut curry chicken over steamed rice and garnish with chopped roasted peanuts for added texture and flavor.
Notes
- Use well-shaken, full-fat, room-temperature coconut milk to avoid separation and curdling while cooking.
- If red curry paste is unavailable, substitute with tomato paste mixed with curry seasoning for a similar flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to two months, but note the coconut milk sauce may become grainy when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg
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