Crock-Pot Thai Peanut Butter Chicken Curry
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Servings
4 People
-
Calories
423 kcal
-
Course
Main Course, Dinner
-
Cuisine
Thai
Crock-Pot Thai Peanut Butter Chicken Curry
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This deliciously effortless Crock-Pot Thai Peanut Butter Chicken Curry keeps dinner prep to a minimum!
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 cups sweet potato (260 grams) cut into 1-inch cubes
- 1 cup unsweetened almond milk
- 1 cup light canned coconut milk
- 1/4 cup reduced-sodium soy sauce plus additional for serving, optional (gluten-free, if needed)
- 3 tablespoons natural creamy peanut butter
- 4 teaspoons red curry paste
- 2 teaspoons fresh ginger minced
- 1 teaspoon fish sauce
- 1 teaspoon coconut sugar
- 4 teaspoons tapioca starch
- 1 red bell pepper roughly chopped
- 2 cups cauliflower cut into large florets
- 3 cups broccoli cut into large florets
- Cauliflower rice, or white rice for serving
- cilantro for garnish
- green onion for garnish
- peanuts for garnish
- Sriracha for serving, optional
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Instructions
- Place the chicken and sweet potato at the bottom of a slow cooker (mine is 7 quarts).
- Combine the almond milk, coconut milk, soy sauce, peanut butter, curry paste, ginger, fish sauce, and coconut sugar in a large microwave-safe measuring cup. Microwave for 30 seconds to 1 minute until the peanut butter is smooth and melted.
- Pour the peanut mixture over the chicken. Cover the Crock Pot and cook until the potatoes and chicken are tender, about 3-4 hours on low.
- Once cooked, whisk the tapioca starch and 8 teaspoons of the Crock Pot liquid together in a medium bowl until smooth. While whisking, stir the mixture back into the Crock Pot until well-mixed. If it's easier to whisk the chicken, remove it with a slotted spoon first.
- Add the red pepper, cauliflower, broccoli, and chicken (if you removed it). Cover and cook for an additional hour until the sauce is thick and the vegetables are tender.
- One cooked, shred the chicken and stir it into the sauce.
- Serve over rice of choice, along with cilantro, green onions, extra peanuts, and soy sauce or sriracha, if desired!
- Enjoy!
Notes
- *I served this over cauliflower rice that had been sauteed in coconut oil and it was perfect!
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
34.3g
(11%)
Protein
31g
(62%)
Fat
20.8g
(32%)
Saturated Fat
6.4g
(32%)
Polyunsaturated Fat
0.2g
Cholesterol
95mg
(32%)
Sodium
1185mg
(49%)
Potassium
695mg
(20%)
Fiber
7g
(28%)
Sugar
11.5g
(23%)
Vitamin A
3365IU
(67%)
Vitamin C
223.6mg
(248%)
Calcium
47mg
(5%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 34.3g | 11% |
| Protein | 31g | 62% |
| Fat | 20.8g | 32% |
| Saturated Fat | 6.4g | 32% |
| Polyunsaturated Fat | 0.2g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 1185mg | 49% |
| Potassium | 695mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 11.5g | 23% |
| Vitamin A | 3365IU | 67% |
| Vitamin C | 223.6mg | 248% |
| Calcium | 47mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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