Slow Cooker Chicken Massaman Curry

by

Description

This slow cooker chicken Massaman curry is creamy, slightly spicy, nutty, and rich with flavor.

Ingredients

  • 2 tablespoons olive oil, divided
  • 3 pounds boneless, skinless chicken thighs, cut into bite-size 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

Instructions

  1. Heat 1 tablespoon olive oil over medium-high heat in a large
  2. heavy-bottomed skillet. Add chicken pieces in batches
  3. cooking until golden brown
  4. 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes
  5. carrots
  6. and bell peppers on top of the meat in the slow cooker.
  7. Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent
  8. 3 to 4 minutes. Add to slow cooker. Add red curry paste
  9. ginger paste
  10. and lemongrass paste to the skillet and saute until fragrant
  11. about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half
  12. about 10 minutes.
  13. Whisk in remaining 1 can coconut milk
  14. chicken broth
  15. and peanut butter. Bring to a boil
  16. reduce heat to low
  17. and simmer until liquid begins to thicken
  18. about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
  19. Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear
  20. 4 to 6 hours.
  21. 20 minutes before serving season with lemon juice
  22. fish sauce
  23. 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.

Prep Time: 30 mins

Cook Time: 4 hrs 40 mins

Total Time: 5 hrs 10 mins

Servings: 12

Leave a Comment