Slow Cooker Chicken Massaman Curry

This slow cooker chicken Massaman curry dish combines vegetables, coconut milk, peanut butter, and Thai red curry, ginger, and lemongrass pastes for a creamy, flavor-rich meal.

• Preparation Time: 30 mins
• Cooking Time: 4 hr 40 mins
• Total Time: 5 hr 10 mins
• Calories: 841 Calories

Ingredients

• 4 tablespoons lemon juice
• 2 tablespoons olive oil, divided
• 6 red potatoes, peeled and cubed
• 2 tablespoons brown sugar, or more to taste
• 2 onions, cut into chunks
• 3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 2 cups carrots, cut into bite-size 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®)
• 3 tablespoons fish sauce, or more to taste
• 1 cup dry roasted peanuts, chopped, divided
• 6 cups cooked jasmine rice
• 0.25 cup peanut butter
• 1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks

Recipe Instructions

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.