This incredible slow cooker peanut chicken curry is probably one of my favorites as it’s deliciously creamy and packed full of flavor.
As with basically any curry, a good amount of freshly cooked rice goes perfectly with this. If you feel like being a bit different, then some noodles will also work well with this curry.
If you’re after some side dish ideas, then you should certainly consider some freshly baked naan or some from the supermarket. Pappadums are also great on the side for when it comes to a good curry, and these too can be found at any good supermarket or even online at places like Amazon.
The homemade curry paste is simply amazing, but if you don’t have the time to make it, then you can easily replace it with some store-bought red curry paste. If you do have the time I highly recommend preparing the paste, you can prepare it a few days ahead of when you need it, if that will make things easier.
You will get about six servings out of this slow cooker chicken curry if you do not have any sides to go with it. If you’re having sides such as rice, naan or whatever you decide to have then you should get eight or more servings.
If you would like to see how to prepare and cook this recipe, then be sure to check out the video below. It will take you through everything you need to know for preparing this tasty slow cooker curry recipe correctly.
Slow Cooker Peanut Chicken Curry Recipe
8 Hours & 20 Minutes
- 1 kg (2 lb.) chicken thigh, cubed
- 2 Tbsp. sugar
- ¼ cup fish sauce
- ¾ cup crunchy peanut butter
- ¾ cup red curry paste (See Below)
- 400ml (13.5 oz.) can coconut milk
Red Curry Paste
- 2 Tbsp. oil
- 2 Tbsp. dried red chilies, crushed
- 2 onions, diced
- 3 tsp. garlic, crushed
- 1 tsp. lemon rind, grated
- 2 tsp. shrimp paste
- 1 Tbsp. cumin, ground
- 1 Tbsp. paprika
- 2 tsp. turmeric, ground
- 1 tsp. black pepper, ground
- Prepare the red curry paste by blitzing all ingredients together in a blender. (Only if you’re making it from scratch)
- In a frypan over high heat, fry the curry paste until fragrant. (3-5 minutes)
- In a slow cooker, add the chicken, coconut milk, peanut butter, sugar, curry paste and fish sauce.
- Cook for 6-8 hours on low.
- If the oil has pooled on top of the curry, then gently skim it off the top.
- Season with salt and pepper.
- Serve & Enjoy
- If the curry looks like it is going to be runny, then turn the slow cooker to a high for the last hour and leave the lid off until it has thickened up. Alternatively, you can use a cornstarch and water mix to thicken it up.
- Like in the video, you can skip the blitzing of the curry paste to save on time. The result is still super delicious, and there isn’t a huge amount of difference between doing and not doing it.
- For the best results, I highly recommend frying the curry paste as it will help release the flavors in the spices. However, if you’re running low on time, then you can easily skip this step.
This chicken curry is undoubtedly delicious, but you might be wondering what the nutritional information is so you can work out if this is ok for you to eat. If this is the case, then you can find all the information you need right below. I should point out this information is only an estimate as it was calculated using an online tool.
There are a ton of other chicken curries that you’re able to cook up in the slow cooker. If you’re after another good one, then you need to try out the chicken korma. It’s creamy and delicious, indeed a meal worth trying out.
I hope that you enjoy this slow cooker peanut chicken curry as much as I do. If you have some feedback, tips or anything else, then feel free to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.