Slow Cooker Chicken Massaman Curry Recipe

close up view of Slow Cooker Chicken Massaman Curry over white rice garnished with chives in a wooden bowl, next to a spoon

Prep Time:

30 mins

Cook Time:

4 hrs 40 mins

Total Time:

5 hrs 10 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

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.

Recipe Tips

You can substitute coconut oil for olive oil, and botan rice for jasmine rice.

You might not need the second tablespoon of olive oil if there is enough liquid in the skillet.

Nutrition Facts (per serving)

841	Calories
34g	Fat
101g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 841
% Daily Value *
Total Fat 34g	44%
Saturated Fat 17g	83%
Cholesterol 70mg	23%
Sodium 701mg	30%
Total Carbohydrate 101g	37%
Dietary Fiber 5g	19%
Total Sugars 7g
Protein 34g	68%
Vitamin C 25mg	28%
Calcium 84mg	6%
Iron 8mg	42%
Potassium 814mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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