This creamy, mildly spicy, nutty, and flavorful slow cooker chicken Massaman curry is full of flavor.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 40 mins |
| Total Time: | 5 hrs 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons olive oil, divided
- 3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 6 red potatoes, peeled and cubed
- 2 cups carrots, cut into bite-size chunks
- 1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks (Optional)
- 2 onions, cut into chunks
- 4 tablespoons Thai red curry paste (such as Maesri Masaman Curry®)
- 1 tablespoon fresh ginger paste (such as Gourmet Garden™)
- 2 teaspoons lemongrass paste (such as Gourmet Garden™)
- 2 (14 ounce) cans coconut milk, divided
- 2 cups chicken stock, such as (Kitchen Basics®)
- ¼ cup peanut butter
- 4 tablespoons lemon juice
- 3 tablespoons fish sauce, or more to taste
- 2 tablespoons brown sugar, or more to taste
- 1 cup dry roasted peanuts, chopped, divided
- 6 cups cooked jasmine rice
Instructions
- Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
- Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
- Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
- Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
- 20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.
- You can substitute coconut oil for olive oil. You might not need the second tablespoon of olive oil if there is enough liquid in the skillet.
- You can substitute botan rice for jasmine rice.
Nutrition Facts
| Calories | 841 kcal |
| Carbohydrate | 101 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 5 g |
| Protein | 34 g |
| Saturated Fat | 17 g |
| Sodium | 701 mg |
| Sugars | 7 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
It is very easy to make. The flavor is very mild and if your into not having a curry flavor this is your deal For me I had to double the curry, ginger, lemongrass and pen it butter. I added lemon juice 1/4 cup
Too bland! The Maesri Masaman Curry Paste has instructions which say to use the whole can (6 Tbsp) with 500ml coconut milk, 400g chicken, and 200g potatoes. But this recipe has you use only 4 Tbsp of the paste with more milk, way more chicken, and more potatoes. The delicious Masaman taste I was expecting got very diluted. (I wish I had noticed the instructions on the paste before I started.)
This was a bit of an intense recipe (high touch) for a crock pot recipe, but it turned out pretty good! The flavor isn’t quite as peanut-y as I would hope, but it turned into a well balanced “gravy”. Unlike the other reviewer,I thought this yielded alot of sauce (we like alot of sauce too). I’m definitely going to cook this again, but adding more peanut butter next time.
This was my first time making this recipe, and it was absolutely delicious.
Delicious!!!! My first time making Massaman Curry. It is a favorite when I go to Thai restaurants, but this recipe knocked it out of the park. Pretty easy to make at home too.
Very tasty! I think it could use a little more coconut milk and peanut butter (we like more sauce to go with the rice) and less/no lemon juice (too sour for our taste), and might not need the brown sugar if the peanut butter contains sugar. I seasoned the chicken pieces with some salt and pepper, garlic powder, ginger paste, and corn starch (to make it more tender) before browning in coconut oil. A Thai relative taught me to sautés the curry paste in coconut cream (the top/cream portion of the coconut milk) with ginger slices for a minute to bring out maximum flavor before adding the other ingredients. I also added more veggies in the curry. Overall a great recipe—Thank you!
So good. I followed the recipe exactly as presented and it was great. I would add some Thai Basil along with the peanuts and brown sugar.
I enjoy cooking new dishes, and I loved this one! I added fresh mushrooms, and a touch of cumin and cayenne, having explored some other similar recipes. Served with jasmine rice, it made a great meal.