Slow Cooker Peanut Chicken Curry Recipe
- Prep time: 20 Minutes
- Cook time: 8 Hours
- Total time: 8 Hours & 20 Minutes
- Serves: 6
Ingredients
- 1 kg (2.2 lb) chicken thigh, cubed
- 2 Tbsp sugar
- ¼ cup fish sauce
- ¾ cup crunchy peanut butter
- ¾ cup red curry paste (See Below)
- 400 ml (13.5 fl 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
Instructions
- Prepare the red curry paste by blending all of the paste ingredients in a blender.
- In a frypan over high heat, fry the curry paste until fragrant. Roughly 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.
Recipe Tips
- If the curry looks like it is going to be runny, then turn the slow cooker to high for the last hour and leave the lid off until it has thickened. Alternatively, you can use a cornstarch and water mix to thicken it.
- Like in the video, you can skip blending the curry paste to save on time. The result is still super delicious, and there is not a huge difference between doing and not doing it.
- For the best results, I recommend frying the curry paste as it will help release the flavors in the spices. However, if you are running low on time, then you can easily skip this step.