This slow cooker chicken Massaman curry is creamy, slightly spicy, nutty, and rich with flavor.

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Recipe Summary

prep:
30 mins
cook:
4 hrs 40 mins
total:
5 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

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

You can substitute botan rice for jasmine rice.

Nutrition Facts

841 calories; protein 33.9g 68% DV; carbohydrates 100.7g 33% DV; fat 34g 52% DV; cholesterol 70.2mg 23% DV; sodium 700.9mg 28% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
01/27/2020
I enjoy cooking new dishes and I loved this one! I added fresh mushrooms and a touch of cumin and cayenne having explored some other similar recipes. Served with jasmine rice it made a great meal. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/24/2020
Very tasty! I think it could use a little more coconut milk and peanut butter (we like more sauce to go with the rice) and less/no lemon juice (too sour for our taste), and might not need the brown sugar if the peanut butter contains sugar. I seasoned the chicken pieces with some salt and pepper, garlic powder, ginger paste, and corn starch (to make it more tender) before browning in coconut oil. A Thai relative taught me to sautés the curry paste in coconut cream (the top/cream portion of the coconut milk) with ginger slices for a minute to bring out maximum flavor before adding the other ingredients. I also added more veggies in the curry. Overall a great recipe—Thank you! Read More
Rating: 5 stars
01/27/2020
I enjoy cooking new dishes and I loved this one! I added fresh mushrooms and a touch of cumin and cayenne having explored some other similar recipes. Served with jasmine rice it made a great meal. Read More
Rating: 5 stars
09/04/2020
So good. I followed the recipe exactly as presented and it was great. I would add some Thai Basil along with the peanuts and brown sugar. Read More
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