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  • 2 tablespoons red curry paste
  • 4 garlic cloves, minced
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup water
  • 2 pounds boneless, skinless chicken
  • 2 medium onions, roughly chopped
  • 2 red bell peppers, roughly chopped
  • 1 (16-ounce) package baby carrots
  • 3 lime leaves
  • 1 (14-ounce) can coconut milk
  • Chopped fresh cilantro and chopped cashew (optional)
  • 6 cups cooked white rice


  1. To prepare for the freezer: Combine curry paste, garlic, salt, red pepper flakes and water in a large bowl; stir until combined. Add chicken, onions, bell peppers and carrots; toss to coat with curry mixture. Divide between two large freezer bags. Label bags and tape together, attaching a copy of this recipe. Place in freezer. Put a sticky note on coconut milk and rice.
  2. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty bags into a 6-quart slow cooker; cover and cook on LOW 8 hours. Add coconut milk 30 minutes before serving.
  3. Cook rice according to package directions. Spoon rice into bowls and top with soup. Sprinkle cilantro and cashews on top, if using. Makes 3 quarts.

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The recipe was originally published as Coconut Curry Chicken for the Slow Cooker on

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