| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 14-ounce can Thai coconut milk
- 1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
- 2 teaspoons fish sauce
- 2 teaspoons minced peeled fresh ginger
- Finely grated zest and juice of 1 lime, plus wedges for serving
- 1 stalk lemongrass
- 1/4 cup roasted unsalted peanuts, plus more for topping
- 1 pound small red-skinned potatoes, halved
- 2 pounds skinless, boneless chicken thighs
- Kosher salt
- Cooked white rice, for serving
- Chopped fresh cilantro, for topping
Instructions
- Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
- Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
- Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.
Nutrition Facts
| Calories | 690 |
| Total Fat | 39 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 151 milligrams |
| Sodium | 796 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 4 grams |
| Protein | 50 grams |
| Sugar | 4 grams |
| Calories | 690 |
| Total Fat | 39 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 151 milligrams |
| Sodium | 796 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 4 grams |
| Protein | 50 grams |
| Sugar | 4 grams |
Reviews
Like others said, good base recipe (which i would have no idea how to make on my own) but needs lots of extra love to keep it from being bland and thin. Tripled lime juice, extra salt, doubled red chili paste, doubled peanuts, added a little cornstarch for some thickness, and a little honey to even things out. Then super delicious!
Good base recipe like most foods network stuff. Definitely added garlic and used fresh ground peanut butter instead of peanuts to breakdown the sauce better. It was really good, I will add it to the regular dinner pile of recipes.
This dish has a good base but it definetly tastes like it’s missing
something. Added extra ginger, fresh garlic, extra lemongrass, extra curry and it was still bland. At the very end I added sambal and that made it better! Overall still delicious and super easy to make!
something. Added extra ginger, fresh garlic, extra lemongrass, extra curry and it was still bland. At the very end I added sambal and that made it better! Overall still delicious and super easy to make!
I hate writing bad reviews but this missed the mark. Very bland and it almost made me gag. Maybe i just had an off night but i won’t make this again.
Gross. Do not recommend.
Soooooo good. Will keep for ever!!!! So
Flavorful and spicy. Used red curry paste and sugar. Did not add potato’s but put in green beans carrots and red pepper. Served over rice. Love love !
Disappointed! I love Thai food for the complex layers of flavor, but this recipe was flat on taste. I followed the recipe exactly as written. Very blah, will not make again.
Maybe it’s because I didn’t use lemongrass or lime, but this was AWFUL. All I could taste was fish sauce.
Follows the recipe exactly and end result was just okay. Curry lacked depth and was a little runny for my liking. I prefer richer and thicker consistency Curry’s over this one.