Heavenly Slow-Cooked Peanut Chicken Curry
A rich and creamy slow-cooked peanut chicken curry with bold flavors and tender chicken, perfect served over rice.
Ingredients
- 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 tablespoon red curry paste adjust to taste
- 2 tablespoon brown sugar or honey/maple syrup
- 1 tablespoon 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.