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1. Peel and cut the carrots into thick coins, peel and cut the sweet potato into roughly 2 cm cubes, and slice the red bell pepper into strips. Mince the garlic cloves and grate the fresh ginger.
3 clove Garlic cloves,
1 tbsp Fresh ginger,
2 piece Carrots,
1 piece Sweet potato,
1 piece Red bell pepper
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2. In a bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, ginger, and chicken stock until smooth and the curry paste is fully dissolved.
1 can Coconut milk,
1.5 tbsp Red curry paste,
2 tbsp Fish sauce,
1 tbsp Brown sugar,
0.5 cup Low-sodium chicken stock
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3. Place the carrots and sweet potato in the base of the slow cooker. Lay the chicken thighs on top in a single layer, then scatter the red bell pepper over the chicken. Pour the coconut sauce evenly over everything.
700 g Boneless, skinless chicken thighs,
2 piece Carrots,
1 piece Sweet potato,
1 piece Red bell pepper
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4. Cover and cook on LOW for 6–7 hours or HIGH for 3–3.5 hours, until the chicken is completely tender and the vegetables are soft.
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5. Once cooked, remove the chicken thighs and shred them with two forks into large chunks, then return to the slow cooker. In a small bowl, mix the cornstarch with 2 tbsp of cold water to form a slurry. Stir the slurry into the slow cooker, turn the heat to HIGH, cover, and cook for a further 15 minutes until the sauce thickens slightly.
1.5 tbsp Cornstarch
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6. Stir in the lime juice right at the end — do not cook further after adding it. Taste the sauce and adjust with a touch more fish sauce for saltiness or brown sugar for sweetness if needed.
2 tbsp Lime juice
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7. About 20 minutes before serving, rinse the jasmine rice until the water runs clear, then cook according to package instructions (typically 1 cup rice to 1.5 cups water, bring to a boil, reduce to the lowest heat, cover, and steam for 15 minutes).
1.5 cup Jasmine rice
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8. Serve the coconut chicken and vegetables over the jasmine rice, spooning plenty of the creamy sauce over the top. Garnish with fresh cilantro if desired.
2 tbsp Fresh cilantro (garnish)
