Slow Cooker Chicken Massaman Curry Recipe

Recipesfull introduces to you: Thai Recipes. (Slow Cooker Chicken Massaman Curry Recipe). This slow cooker chicken Massaman curry is creamy, slightly spicy, nutty, and rich with flavor.

Brief

Prep 30 mins

Cook: 4hrs40 mins

Total: 5hrs10 mins

Servings: 12

Yield: 12 servings

Slow Cooker Chicken Massaman Curry Recipe

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

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

Nong's Khao Man Gai

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Slow Cooker Chicken Massaman Curry Recipe

Servings Per Recipe:12

Calories: 840.9

% Daily Value *

Protein: 33.9g 68%

Carbohydrates: 100.7g 33%

Dietary Fiber: 5.2g 21%

Sugars: 7.4g

Fat: 34g 52%

Saturated Fat: 16.6g 83%

Cholesterol: 70.2mg 23%

Vitamin A Iu: 4184IU 84%

Niacin Equivalents: 18.9mg 145%

Vitamin B6: 0.8mg 49%

Vitamin C: 25.3mg 42%

Folate: 227.2mcg 57%

Calcium: 83.6mg 8%

Iron: 7.5mg 42%

Magnesium: 133mg 48%

Potassium: 813.5mg 23%

Sodium: 700.9mg 28%

Thiamin: 0.7mg 65%

Calories From Fat: 305.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.