Description
A rich and creamy slow-cooked peanut chicken curry with bold flavors and tender chicken, perfect served over rice.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup creamy peanut butter
- 1 can (14 oz) coconut milk
- ½ cup chicken broth (or more for a thinner sauce)
- ¼ cup soy sauce (use reduced-sodium if preferred)
- 2 tbsp red curry paste (adjust to taste)
- 2 tbsp brown sugar (or honey/maple syrup)
- 1 tbsp lime juice (freshly squeezed is best)
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 onion, finely chopped
- 1 red bell pepper, sliced
- 1 cup snap peas (optional; adds color and crispness)
- Fresh cilantro for garnish (optional)
- Cooked rice for serving
Instructions
- In a slow cooker, combine peanut butter, coconut milk, chicken broth, soy sauce, red curry paste, brown sugar, lime juice, garlic, and ginger. Stir well.
- Add chicken thighs, onion, and bell pepper to the slow cooker. Mix to coat evenly.
- Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is tender.
- If using snap peas, add them in the last 30 minutes of cooking.
- Shred the chicken slightly if desired. Garnish with fresh cilantro.
- Serve hot over cooked rice.
Notes
- For a lighter sauce, use light coconut milk or half-and-half.
- Almond or cashew butter can replace peanut butter for a different flavor.
- Tamari can be used for a gluten-free option.
- For a vegan version, swap chicken with firm tofu or chickpeas and use vegetable broth.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
Keywords: peanut chicken curry, slow cooker curry, creamy chicken recipe, easy dinner