Name: Slow Cooker Chicken Massaman Curry
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Olive oil, divided - 2 tablespoons; Boneless, skinless chicken thighs, cut into bite-size pieces - 3 pounds; Red potatoes, peeled and cubed - 6; Carrots, cut into bite-size chunks - 2 cups; Mixed red, yellow, and orange bell peppers, cut into bite-sized chunks (Optional) - 1 cup; Onions, cut into chunks - 2; Thai red curry paste (such as Maesri Masaman Curry®) - 4 tablespoons; Fresh ginger paste (such as Gourmet Garden™) - 1 tablespoon; Lemongrass paste (such as Gourmet Garden™) - 2 teaspoons; Coconut milk, divided - 2 (14 ounce) cans; Chicken stock, such as (Kitchen Basics®) - 2 cups; Peanut butter - ¼ cup; Lemon juice - 4 tablespoons; Fish sauce, or more to taste - 3 tablespoons; Brown sugar, or more to taste - 2 tablespoons; Dry roasted peanuts, chopped, divided - 1 cup; Cooked jasmine rice - 6 cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Chicken Massaman Curry

1. Olive oil, divided - 2 tablespoons

2. Boneless, skinless chicken thighs, cut into bite-size pieces - 3 pounds

3. Red potatoes, peeled and cubed - 6

4. Carrots, cut into bite-size chunks - 2 cups

5. Mixed red, yellow, and orange bell peppers, cut into bite-sized chunks (Optional) - 1 cup

6. Onions, cut into chunks - 2

7. Thai red curry paste (such as Maesri Masaman Curry®) - 4 tablespoons

8. Fresh ginger paste (such as Gourmet Garden™) - 1 tablespoon

9. Lemongrass paste (such as Gourmet Garden™) - 2 teaspoons

10. Coconut milk, divided - 2 (14 ounce) cans

11. Chicken stock, such as (Kitchen Basics®) - 2 cups

12. Peanut butter - ¼ cup

13. Lemon juice - 4 tablespoons

14. Fish sauce, or more to taste - 3 tablespoons

15. Brown sugar, or more to taste - 2 tablespoons

16. Dry roasted peanuts, chopped, divided - 1 cup

17. Cooked jasmine rice - 6 cups

How to cook deliciously - Slow Cooker Chicken Massaman Curry

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.