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Slow Cooker Chicken Massaman Curry
Slow Cooker Chicken Massaman Curry
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Prep Time:
30 minutes
Cook Time:
280 minutes
Total Time:
310 minutes
Creamy slow cooker Massaman curry with chicken, veggies, coconut milk, peanut butter, and flavorful Thai spices.
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
  • 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®)
  • 0.25 cup peanut butter
  • 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:
  • In a large, heavy-bottomed skillet, warm 1 tablespoon of olive oil over medium-high heat until shimmering. Brown chicken pieces in batches for 3 to 4 minutes per side until golden. Transfer the chicken to the base of a slow cooker and layer potatoes, carrots, and bell peppers over the chicken.
  • In a skillet, heat the remaining 1 tablespoon of olive oil and saute the onion until soft and translucent, about 3 to 4 minutes. Transfer the onion to the slow cooker. Stir in the red curry paste, ginger paste, and lemongrass paste until fragrant, around 1 minute. Pour in 1 can of coconut milk and simmer over medium-low heat until reduced by half, approximately 10 minutes.
  • Combine the remaining can of coconut milk, chicken broth, and peanut butter in a bowl and whisk until smooth. Bring the mixture to a boil, then lower the heat and simmer until it thickens slightly, approximately 5 minutes. Pour the sauce over the ingredients in the slow cooker and stir delicately to mix everything together.
  • Cook the vegetables and chicken on Low in the slow cooker until they are tender, the chicken is fully cooked, and the juices run clear, which should take 4 to 6 hours.
  • 20 minutes before serving, enhance the flavors with a splash of tangy lemon juice, umami-rich fish sauce, and a touch of sweetness from brown sugar. Gently fold in 1/2 cup of crunchy chopped peanuts. Pair it with fluffy hot cooked rice and generously top with the remaining 1/2 cup of peanuts for added texture and nutty goodness.

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