Slow Cooker Chicken Massaman Curry


  • 2 tablespoons olive oil, divided
  • 3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 6red potatoes, peeled and cubed
  • 2 cups carrots, cut into bite-size chunks
  • 1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks(Optional)
  • 2onions, cut into chunks
  • 4 tablespoons Thai red curry paste (such as Maesri Masaman Curry®)
  • 1 tablespoon fresh ginger paste (such as Gourmet Garden™)
  • 2 teaspoons lemongrass paste (such as Gourmet Garden™)
  • 2 (14 ounce) cans coconut milk, divided
  • 2 cups chicken stock, such as (Kitchen Basics®)
  • ¼ cup peanut butter
  • 4 tablespoons lemon juice
  • 3 tablespoons fish sauce, or more to taste
  • 2 tablespoons brown sugar, or more to taste
  • 1 cup dry roasted peanuts, chopped, divided
  • 6 cups cooked jasmine rice
  • Directions

  • Step 1

    Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.


  • Step 2

    Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.

  • Step 3

    Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.

  • Step 4

    Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.

  • Step 5

    20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.

  • Cook's Notes:

    You can substitute coconut oil for olive oil. You might not need the second tablespoon of olive oil if there is enough liquid in the skillet.

    You can substitute botan rice for jasmine rice.

    Source: Read Full Article