This might be one of the coziest dinners you'll whip up all week. The rich, creamy flavors in this Coconut Curry Chicken Stew Recipe are just the kind of comfort food to warm you up on any day.
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Why You'll Love This Recipe
I've made this Coconut Curry Chicken Stew Recipe more times than I can count, always coming back to it because the flavors hit that perfect balance between savory, creamy, and just a little bit spicy. Plus, it's slow cooker magic—hands off most of the time!
- Effortless Cooking: Simply throw everything into your slow cooker and let it do its thing while you relax or tackle your day.
- Rich, Layered Flavors: The combo of coconut milk, red curry, and warming spices creates a stew that’s everything you want in comfort food.
- Versatility: Use whatever veggies you have on hand or swap chicken thighs for breasts or even tofu for a twist.
- Great for Meal Prep: It reheats beautifully and even tastes better the next day, making it perfect for lunch or dinner leftovers.
Ingredients & Why They Work
The magic of this Coconut Curry Chicken Stew Recipe is really in how each ingredient layers flavor and texture. From the tender chicken thighs to the creamy peanut butter twist, every component adds something special.
- Carrots: Add a slight sweetness and a bit of texture, balancing the richness of the curry.
- Yellow onion: Provides a natural base flavor that works beautifully with the spices.
- Russet potatoes: Their starchy quality helps thicken the stew and makes it more filling.
- Chicken thighs: Juicy and forgiving, they stay tender after slow cooking and soak up those flavors.
- Chicken broth: Adds depth to the curry base without overpowering the coconut's creaminess.
- Soy sauce: Brings umami and a subtle saltiness, rounding out the dish.
- Creamy peanut butter: A surprising ingredient that adds richness and a gentle sweetness.
- Garlic and ginger powder: Classic aromatics that punch up the flavor in a cozy way.
- Turmeric, coriander, cumin, black pepper: These warm spices build the curry’s distinctive earthy flavor.
- Red curry paste: The hero spice mix that gives the stew its vibrant color and a mild kick.
- Coconut milk: The creamy base that makes the stew luxurious and smooth.
- Cornstarch: To thicken the sauce just right, giving it that perfect stew consistency.
- Red bell pepper: Adds a pop of color and a fresh, sweet crunch at the end.
- Roasted peanuts: Crunchy garnish that contrasts beautifully with the creamy stew.
Make It Your Way
One of the things I love about this Coconut Curry Chicken Stew Recipe is how easily you can tweak it to suit your tastes or what’s in the fridge. I’ll often swap in different veggies or turn up the heat with extra curry paste.
- Variation: For a lighter version, try using coconut yogurt instead of coconut milk and add extra herbs like cilantro for freshness — that’s a combo I sneak in for a summer twist!
- Vegetarian Option: Replace chicken with chickpeas or cubed tofu, and let the flavors do the talking.
- Spice Level Adjustments: If you love heat, add a minced chili pepper or more red curry paste. For milder, just halve it and skip the black pepper.
- Seasonal Veggies: Swap potatoes for sweet potatoes or add green beans or spinach in the last 15 minutes for a pop of color and nutrition.
Step-by-Step: How I Make Coconut Curry Chicken Stew Recipe
Step 1: Layering the Base
I start by tossing the sliced carrots, diced onions, and cubed potatoes into the slow cooker — this little bed of veggies steams up nicely under the chicken. Pro tip: peeling potatoes and cutting them evenly helps them cook at the same pace, so no mushy or hard bits.
Step 2: Adding the Chicken
Next up, add those beautiful, boneless chicken thighs right on top of the veggies. Using thighs over breasts here means you get tender, juicy meat that won’t dry out during the slow cook.
Step 3: Mixing the Sauce
Now for the sauce—grab a bowl and whisk together the chicken broth, soy sauce, creamy peanut butter, garlic, ginger, turmeric, coriander, cumin, black pepper, salt, and that star ingredient: red curry paste. Pour it all over the chicken and veggies, making sure everything is nicely coated.
Step 4: Slow Cook Magic
Cover and cook on high for about 2½ to 3½ hours, or if you prefer low and slow, set it for 4-5 hours. You’re aiming for the chicken to be cooked through and veggies nice and tender. I like to peek at the 3-hour mark if I’m short on time.
Step 5: Chop and Thicken
Once cooked, transfer the chicken out and let it cool just enough to chop into bite-size pieces or shred with forks. Meanwhile, whisk together the coconut milk and cornstarch until perfectly smooth—this is your luscious thickening agent.
Step 6: Final Stir and Simmer
Add chopped chicken, coconut milk mixture, and sliced red bell peppers back into the slow cooker. Stir everything together gently and let it cook for another 15 minutes while the sauce thickens. You'll notice the stew turn beautifully creamy and rich—just how I like it!
Step 7: Serve and Enjoy
Serve piping hot over fluffy rice and sprinkle with chopped roasted peanuts for that irresistible crunch. Trust me, your taste buds will thank you.
Top Tip
From my experience making this stew, a few small tweaks make a big difference in flavor and texture. These tips helped me nail the recipe every time:
- Use Full-Fat Coconut Milk: I learned that using full-fat coconut milk at room temp prevents separation and curdling, which can ruin the silky sauce texture.
- Even Veggie Cuts: Cutting carrots and potatoes uniformly means everything cooks evenly without some pieces overcooking while others stay hard.
- Fresh Red Curry Paste: I always look for fresh red curry paste in the refrigerated section—it’s more vibrant and flavorful than shelf-stable jars.
- Don’t Skip the Final Thickening Step: Whisking the coconut milk and cornstarch before adding prevents lumps and gives the stew that luscious consistency. It’s key!
How to Serve Coconut Curry Chicken Stew Recipe
Garnishes
I always top this stew with chopped roasted peanuts—not just for the crunch, but their nutty flavor complements the creamy coconut beautifully. A sprinkle of fresh cilantro or a squeeze of lime juice also livens it up if you’re feeling fancy.
Side Dishes
Serving this coconut curry stew over steamed jasmine or basmati rice is classic, but I've also loved it paired with warm naan bread to soak up every last drop. For a green side, simple sautéed spinach or roasted broccoli adds a nice contrast.
Creative Ways to Present
For a dinner party, I like to serve this stew in individual bowls carved out of mini pumpkins or squash, which adds a fun, seasonal touch and impresses guests. You can also top with toasted coconut flakes for extra texture.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The stew actually tastes better after the flavors have had time to meld overnight, so it’s a perfect option for meal prep.
Freezing
I’ve frozen this stew a few times without issues, but heads up—the coconut milk can become a bit grainy once thawed. To avoid that, gently reheat and stir well; the texture usually smooths out.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce creamy and avoid separating. Adding a splash of broth or water can help loosen the stew if it thickened too much.
Frequently Asked Questions:
You absolutely can! Just be aware that chicken breasts tend to cook faster and can dry out. If using breasts, keep an eye on cooking time and consider cooking on low heat to keep them tender.
If you can’t find red curry paste, you can substitute a mix of tomato paste and curry powder or seasoning blends. It won’t be exactly the same but will still lend lovely flavor to the stew.
Yes! Start by sautéing the onion and garlic, then add the veggies and chicken. Simmer everything with the sauce on low heat until the chicken is cooked through and the potatoes are tender, about 30-40 minutes, stirring occasionally.
To kick up the heat, add more red curry paste or include fresh chopped chili peppers when tossing in the sauce. You can also sprinkle cayenne pepper or crushed red pepper flakes depending on your heat tolerance. Start small and adjust to taste.
Final Thoughts
If you’re looking for a dish that feels like a warm hug after a long day, this Coconut Curry Chicken Stew Recipe is your new best friend. It’s easy, flavorful, and so satisfying. Honestly, I’ve lost count of how many times it’s rescued a busy weeknight. Give it a go—I promise you’re going to love it as much as I do!
Print
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
- Diet: Gluten Free
Description
This Slow Cooker Coconut Curry Chicken is a flavorful and comforting dish featuring tender chicken thighs cooked with carrots, potatoes, and aromatic spices in a rich coconut curry sauce. Easy to prepare and perfect for busy days, it delivers a creamy, mildly spicy meal that pairs beautifully with rice and is garnished with crunchy roasted peanuts.
Ingredients
Vegetables and Meat
- 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
Liquid and Broth
- 1 cup low-sodium chicken broth
- 2 (13.66 ounce) cans coconut milk
- 1 tablespoon soy sauce
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
- ½ cup red curry paste
Thickening Agent and Garnish
- ¼ cup cornstarch
- ½ cup roasted peanuts chopped
Instructions
- Prepare Ingredients: Peel and slice the carrots into ⅛-inch rounds, dice the yellow onion, peel and cube the russet potatoes into ¾-inch pieces, and seed and slice the red bell pepper. Set aside the boneless, skinless chicken thighs.
- Layer in Slow Cooker: Add the carrots, diced onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Place the chicken thighs on top of the vegetables.
- Mix Sauce: In a 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.
- Add Sauce to Slow Cooker: Pour the prepared sauce mixture evenly over the chicken and vegetables in the slow cooker.
- Cook Chicken and Vegetables: Cover the slow cooker and cook on high for 3 hours 30 minutes or on low for 5 hours until the chicken and vegetables are tender.
- Shred Chicken: Remove the chicken thighs from the slow cooker and let them cool enough to handle. Chop into bite-sized pieces or shred using two forks.
- Prepare Coconut Sauce Mix: In a separate bowl, whisk together coconut milk and cornstarch until smooth and lump-free.
- Add Coconut Sauce and Peppers: Return the shredded chicken to the slow cooker along with the red bell pepper slices and coconut milk mixture. Stir gently to combine all ingredients.
- Thicken Sauce: Continue cooking on high for another 15 minutes or until the sauce thickens to your desired consistency.
- Serve and Garnish: Serve the coconut curry chicken over cooked rice and garnish with chopped roasted peanuts for added texture and flavor.
Notes
- Use full-fat coconut milk that is well shaken and at room temperature to avoid separation and curdling in the sauce.
- If red curry paste is unavailable, substitute with tomato paste combined with curry seasoning for a similar flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
- This dish can be frozen for up to 2 months, but note that the coconut milk sauce may become slightly grainy after thawing.
- For a thicker sauce, additional cornstarch can be mixed with coconut milk before adding or reduce the cooking liquid during the slow cooking process.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
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