Bell peppers add a touch of sweetness to this spicy Thai dish. This is my mom's recipe, to which I've added a touch of flair! Use more coconut milk if you like it saucy--I prefer it thick and chunky. Coconut and raisins as garnish bring the heat of the curry down a notch.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk together coconut milk and curry paste in a slow cooker. Add chicken, bell peppers, onion, and garlic.

  • Cook on Low, stirring halfway, until chicken juices run clear and the vegetables are cooked through, 4 to 5 hours.

  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.

  • Serve chicken curry over cooked rice. Garnish with coconut and raisins.

Cook's Note:

Green curry paste may be substituted for red, if desired.

Nutrition Facts

571 calories; 26 g total fat; 29 mg cholesterol; 75 mg sodium. 68.2 g carbohydrates; 19.1 g protein; Full Nutrition