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© Meredith Corporation. All rights reserved. Used with permission.
Remove skin and trim fat from chicken thighs. In a 12-inch skillet cook chicken, bone sides up, in hot olive oil about 8 minutes or until browned. (Do not turn thighs.) Remove from heat; drain and discard any fat.
In a 3 1/2- or 4-quart slow cooker combine carrots and onion. In a small bowl whisk together half of the coconut milk and the curry paste; pour over carrots and onion (refrigerate the remaining coconut milk). Place chicken on top of the vegetable mixture. Cover and cook for 7 to 8 hours on low-heat setting or for 3 1/2 to 4 hours on high-heat setting.
Remove chicken from slow cooker. Skim off excess fat from sauce in cooker. Stir the remaining coconut milk into sauce in cooker.
Serve stew in four soup bowls. If desired, top each serving with pistachio nuts, raisins, cilantro, and/or crushed red pepper.