New Recipes

Slow Cooker Chicken Massaman Curry

Name: Slow Cooker Chicken Massaman Curry
Prep time: 30 min
Cook time: 4 h 40 min
Total time: 5 h 10 min
Yield: 12 servings
Ingredients: 2 tablespoons olive oil, divided; 3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 6 red 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); 2 onions, 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

12 servings

servings

30 minutes

active time

5 hours 10 minutes

total time

Start Cooking

Ingredients

2 tablespoons olive oil, divided

3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

6 red 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)

2 onions, 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

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.

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.

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.

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.

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.

Nutrition

Serving Size

Calories

841 kcal

Total Fat

34 g

Saturated Fat

17 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

70 mg

Sodium

701 mg

Total Carbohydrate

101 g

Dietary Fiber

5 g

Total Sugars

7 g

Protein