Slow Cooker Chicken Satay Curry (Thai-Style)
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6
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Course
Main Course
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Cuisine
Thai
Slow Cooker Chicken Satay Curry (Thai-Style)
Description
This Thai-style chicken satay curry begins by seasoning chicken thighs with salt and pepper, then browning them in peanut or vegetable oil to develop a caramelized exterior. A sauce is prepared by combining coconut cream, creamy peanut butter, Thai red curry paste, light brown sugar, soy sauce, optional tamarind puree, minced garlic, lime juice, and ground cumin. This mixture is whisked until smooth.
The browned chicken is added to a slow cooker with the sauce and cooked on high for about two hours, or on low for 6 to 8 hours, allowing the chicken to become tender and soak up the complex flavors of the peanut and curry blend. Additional lime juice is stirred in at the end, and the dish is garnished with chopped cilantro and sliced red chili for freshness and a hint of heat.
This curry is served over rice or noodles, providing a rich and comforting meal with a contrast of creamy, tangy, and mildly spicy notes. The slow cooker method simplifies preparation and yields a deeply flavored dish that can be made ahead and reheated.
For convenience, browning the chicken can be skipped, but cooking time should be increased by about 30 minutes. Leftovers keep well refrigerated for 4-5 days and should be reheated thoroughly before serving.
Ingredients
- 6 chicken thighs (bone-in, skin-off or on)
- 2 teaspoon salt
- ½ teaspoon black pepper ground
- 1 tablespoon peanut oil skip if not browning chicken, or vegetable oil
- 2 cups coconut cream or thick canned coconut milk
- ⅓ cup peanut butter creamy
- 2 tablespoon light brown sugar
- 2 ½ tablespoon Thai red curry paste
- 2 tablespoon soy sauce for a gluten-free dish, use a GF soy sauce
- ½ tablespoon tamarind puree optional
- 1 ½ tablespoon garlic minced
- 4 tablespoon lime juice fresh
- ½ teaspoon cumin ground
- 2 tablespoon cilantro chopped
- 1 red chili sliced
Instructions
- Season chicken thighs with salt and pepper. Heat a large no stick skillet over medium-high heat, add oil and saute chicken thighs until browned (about 6-7 minutes per side).
- Make sure to not disturb chicken thighs while browning on each side. Meanwhile, combine coconut cream (or coconut milk), peanut butter, light brown sugar, red curry paste, soy sauce, tamarind, minced garlic, 2 tablespoon lime juice, and cumin in the slow cooker.
- Whisk well until sauce is homogeneous. Transfer browned chicken thighs to the slow cooker and close lid. Set timer for 2 hours on high. Alternatively if you need to, set on 6-8 hours on low.
- Uncover slow cooker and stir remaining 2 tablespoon lime juice. Garnish with cilantro and red chillies and serve over rice or noodles. Enjoy!
Notes
- Skip browning the chicken to save time but increase slow cooking duration by 30 minutes to ensure tenderness.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days; reheat thoroughly before serving.
- Use gluten-free soy sauce if a gluten-free dish is desired.
User Reviews
Overall Rating
5
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