Crock-Pot Thai Peanut Butter Chicken Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 People
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Calories
423 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Crock-Pot Thai Peanut Butter Chicken Curry
Description
The Crock-Pot Thai Peanut Butter Chicken Curry combines tender boneless chicken thighs and sweet potatoes slow-cooked in a sauce made from almond and light coconut milk, soy sauce, natural creamy peanut butter, red curry paste, fresh ginger, fish sauce, and coconut sugar. This blend results in a rich, mildly spicy, and subtly sweet base that merges the creamy textures of peanut butter and coconut milk.
Red bell pepper, cauliflower, and broccoli florets are added towards the end of cooking and simmered until tender, while the sauce is thickened using a tapioca starch slurry. After cooking, the chicken is shredded and stirred back into the sauce, creating a hearty and comforting dish with varied textures from creamy sauce, tender chicken, and vegetable crunch.
Served over traditional white rice or lower-carb cauliflower rice, this curry makes a satisfying meal balanced by the sweetness of potatoes and the spice of curry paste. Garnishes like cilantro, green onion, and peanuts contribute fresh herbal notes and crunchy contrast, with optional sriracha for heat. A note suggests sautéing cauliflower rice in coconut oil complements the dish well.
Ingredients
- 1 pound chicken thighs boneless, skinless
- 2 cups sweet potato (260 grams) cut into 1-inch cubes
- 1 cup almond milk unsweetened
- 1 cup coconut milk light, canned
- 1/4 cup soy sauce plus additional for serving, optional (gluten-free, if needed, reduced-sodium
- 3 tablespoons peanut butter natural creamy
- 4 teaspoons red curry paste
- 2 teaspoons ginger minced, fresh
- 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 for serving, or white rice
- cilantro for garnish
- green onion for garnish
- peanuts for garnish
- sriracha for serving, optional
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
- Serving the curry over cauliflower rice sautéed in coconut oil enhances the dish’s flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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