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How to Make Slow Cooker Chicken Massaman Curry - A Step-by-Step Guide

If you're a fan of Thai cuisine, then you're in for a treat with this Slow Cooker Chicken Massaman Curry recipe. Massaman curry is a rich and aromatic Thai curry that is packed with flavor and warm spices. This slow cooker version of the dish makes it incredibly easy to prepare, with minimal effort for maximum taste.

One of the best things about using a slow cooker for this dish is that it allows the flavors to meld together over a long period of time, resulting in a deeply flavorful ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 4 hrs 40 mins
  • Total Time: 5 hrs 10 mins
  • Servings: 12
  • Yield: 12 servings

  • 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.

    • Nutrition

    841 cal.

    • Total Fat: 34g
    • Saturated Fat: 17g
    • Cholesterol: 70mg
    • Sodium: 701mg
    • Total Carbohydrate: 101g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 34g
    • Vitamin C: 25mg
    • Calcium: 84mg
    • Iron: 8mg
    • Potassium: 814mg

    Categories

    Thai recipes
    Curry recipes
    Slow cooker recipes
    Chicken recipes