Crock Pot Thai Peanut Butter Chicken Curry

When I think about cozy nights spent in the kitchen, the first dish that comes to mind is Crock Pot Thai Peanut Butter Chicken Curry. The aroma of spices wafting through the air, the vibrant colors of fresh vegetables, and the creamy texture of peanut butter all combine to create a warm embrace of flavor. This isn’t just a meal; it’s a celebration of comfort and nourishment that I love to share with family and friends.

This recipe has a special place in my heart because it brings back memories of experimenting with flavors and discovering how versatile a slow cooker can be. I still remember the first time I combined creamy peanut butter with zesty curry paste, and I was hooked! The beauty of the Crock Pot Thai Peanut Butter Chicken Curry lies in its simplicity. You can throw your ingredients in, and let the magic happen while you go about your day, only to return to a delicious, home-cooked meal.

This dish is perfect for those busy weeknights when you want something satisfying but don’t have the time to stand over the stove. With just a few simple ingredients, this comforting chicken curry transforms into a rich, flavorful meal that everyone will love. Whether it’s a chilly fall evening or a casual get-together, this recipe delivers warmth and smiles all around.

So, roll up your sleeves, grab your slow cooker, and prepare to indulge in a slice of comfort with the irresistible Crock Pot Thai Peanut Butter Chicken Curry.

Crock Pot Thai Peanut Butter Chicken Curry Shopping List

The ingredients for this dish come together beautifully, creating a symphony of flavors that complement each other perfectly. Each one plays a key role in the final outcome, making this recipe both delicious and nutritious.

• 1 pound boneless, skinless chicken thighs – Tender and juicy, they absorb the flavors of the curry.
• 2 cups sweet potato (260 grams) cut into 1-inch cubes – Adds natural sweetness and a creamy texture.
• 1 cup unsweetened almond milk – A light dairy alternative that keeps the dish creamy.
• 1 cup light canned coconut milk – Brings in a rich, tropical flavor that pairs well with spices.
• 1/4 cup reduced-sodium soy sauce plus additional for serving, optional – Adds umami flavor and saltiness.
• 3 tablespoons natural creamy peanut butter – The star ingredient that gives the dish its name and delicious creaminess.
• 4 teaspoons red curry paste – A blend of spices that provides warmth and depth of flavor.
• 2 teaspoons fresh ginger, minced – Adds freshness and a slight zing.
• 1 teaspoon fish sauce – Amplifies the savory flavors of the dish.
• 1 teaspoon coconut sugar – A natural sweetener that balances the flavors.
• 4 teaspoons tapioca starch – Used to thicken the sauce for a perfect consistency.
• 1 red bell pepper, roughly chopped – Adds color and crunch.
• 2 cups cauliflower, cut into large florets – A low-carb alternative that soaks up the sauce beautifully.
• 3 cups broccoli, cut into large florets – Provides a pop of green and nutrition.
• Cauliflower rice, or white rice for serving – A great base for the flavorful curry.
• Cilantro for garnish – Freshens up the dish and enhances the presentation.
• Green onion for garnish – Adds a mild onion flavor and beautiful color.
• Peanuts for garnish – Crunchy and nutty, they make a great topping.
• Sriracha for serving, optional – For those who like an extra kick!

Making This Crock Pot Thai Peanut Butter Chicken Curry

Now that you have everything ready, let’s dive into making the Crock Pot Thai Peanut Butter Chicken Curry. The process is straightforward, and you’ll be amazed at how quickly it comes together.

1. Start by placing the chicken thighs and sweet potato at the bottom of your slow cooker. Layering these ingredients helps them cook evenly and absorb all the delicious flavors.
2. In a large microwave-safe measuring cup, combine the almond milk, coconut milk, soy sauce, peanut butter, red curry paste, ginger, fish sauce, and coconut sugar. Microwave this mixture for about 30 seconds to 1 minute until the peanut butter is smooth and melted. Stir well to combine all the ingredients.
3. Pour the peanut mixture over the chicken and sweet potato. Cover the slow cooker and set it to cook on low for about 3 to 4 hours, or until both the chicken and potatoes are tender.
4. Once cooked, it’s time to thicken the sauce. In a medium bowl, whisk together the tapioca starch and about 8 teaspoons of the liquid from the slow cooker until smooth. This step is crucial for achieving that lovely, thick sauce.
5. If it’s easier, remove the chicken using a slotted spoon before whisking. Stir the tapioca mixture back into the slow cooker until everything is well combined.
6. Add in the red bell pepper, cauliflower, and broccoli. If you removed the chicken, add it back in now. Cover and cook for an additional hour until the sauce has thickened and the vegetables are tender.
7. Finally, shred the chicken and stir it back into the sauce. This ensures that every bite is infused with flavor.
8. Serve this delightful curry over your choice of rice. Top it off with fresh cilantro, green onions, extra peanuts, and a drizzle of soy sauce or sriracha if you like a bit of heat!
9. Enjoy every spoonful of your Crock Pot Thai Peanut Butter Chicken Curry!

Ways to Adapt This Recipe

This Crock Pot Thai Peanut Butter Chicken Curry is wonderfully adaptable. Here are some tips to make it your own:

• Storage: Ensure you store leftovers in an airtight container for optimal freshness. They can last in the fridge for up to three days.
• Freezing: If you want to make a big batch, this dish freezes well. Portion it out and freeze in individual servings. Thaw in the fridge before reheating.
• Pairing: Serve this curry with a side of steamed broccoli or a refreshing cucumber salad to balance out the richness of the dish.
• Variations: Try adding different vegetables like zucchini or snap peas for a twist. You can also substitute the chicken with tofu for a vegetarian version.
• Spice Level: Adjust the heat by adding more or less red curry paste. For an extra kick, consider adding diced jalapeños or a dash of cayenne pepper.
• Serving Styles: This curry can be served over rice, quinoa, or even zoodles for a low-carb option.

Accompaniments for Crock Pot Thai Peanut Butter Chicken Curry

Pairing this Crock Pot Thai Peanut Butter Chicken Curry with the right sides can elevate your meal to new heights. Here are some delicious accompaniments:

• Cauliflower Rice: A fantastic low-carb alternative that absorbs the flavors beautifully while keeping the dish light.
• Steamed Jasmine Rice: For a classic pairing, serve over fluffy jasmine rice that soaks up the delicious curry sauce.
• Fresh Salad: A side salad with crisp greens, cherry tomatoes, and a light vinaigrette adds freshness and crunch.
• Spring Rolls: Serve with fresh spring rolls for an Asian-inspired appetizer that complements the curry.
• Grilled Vegetables: A plate of grilled veggies seasoned with herbs makes for a colorful and tasty side.
• Occasions: This curry is perfect for family dinners, potlucks, or even casual gatherings. It’s a dish that everyone will enjoy, bringing warmth and comfort to any occasion.
• Storage Tips: Leftovers can be stored in the fridge for up to three days, so feel free to make a double batch!

FAQ

Conclusion

The Crock Pot Thai Peanut Butter Chicken Curry is a delightful dish that combines convenience with incredible flavor. It’s perfect for busy weeknights or cozy gatherings with family and friends. I encourage you to try it out; once you taste the wonderful blend of spices and creamy peanut butter, you’ll understand why it’s such a beloved recipe in my household. Enjoy the warmth and comfort this dish brings to your table!

Crock Pot Thai Peanut Butter Chicken Curry

The ultimate comfort food, Crock Pot Thai Peanut Butter Chicken Curry is creamy, flavorful, and easy to prepare. This dish brings together tender chicken, hearty vegetables, and a rich peanut sauce, making it perfect for busy weeknights. Experience a delightful explosion of flavors that will satisfy your cravings!

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken thighs
• 2 cups sweet potato cut into 1-inch cubes
• 1 cup unsweetened almond milk
• 1 cup light canned coconut milk
• 1/4 cup reduced-sodium soy sauce plus additional for serving, optional
• 3 tablespoons natural creamy peanut butter
• 4 teaspoons red curry paste
• 2 teaspoons fresh ginger minced
• 1 teaspoon fish sauce
• 1 teaspoon coconut sugar
• 4 teaspoons Tapioca starch
• 1 red bell pepper roughly chopped
• 2 cups cauliflower cut into large florets
• 3 cups broccoli cut into large florets
• 1 cup Cauliflower rice or white rice for serving
• 1 cup Cilantro for garnish
• 1 cup Green onion for garnish
• 1 cup Peanuts for garnish
• 1 cup Sriracha for serving, optional

Equipment

• Slow Cooker
• Chef's Knife
• Whisk
• Mixing Bowl
• Wooden Spoon

Method

 

1. Place the chicken and sweet potato at the bottom of a slow cooker (mine is 7 quarts).
2. Combine the almond milk, coconut milk, soy sauce, peanut butter, curry paste, ginger, fish sauce, and coconut sugar in a large microwave-safe measuring cup. Microwave for 30 seconds to 1 minute until the peanut butter is smooth and melted.
3. Pour the peanut mixture over the chicken. Cover the Crock Pot and cook until the potatoes and chicken are tender, about 3 to 4 hours on low.
4. Once cooked, whisk the tapioca starch and 8 teaspoons of the Crock Pot liquid together in a medium bowl until smooth. While whisking, stir the mixture back into the Crock Pot until well-mixed. If it's easier to whisk the chicken, remove it with a slotted spoon first.
5. Add the red pepper, cauliflower, broccoli, and chicken (if you removed it). Cover and cook for an additional hour until the sauce is thick and the vegetables are tender.
6. Once cooked, shred the chicken and stir it into the sauce.
7. Serve over rice of choice, along with cilantro, green onions, extra peanuts, and soy sauce or sriracha, if desired! Enjoy!

Notes

• Tip 1: Ensure you store leftovers in an airtight container for optimal freshness. They can last in the fridge for up to three days.
• Tip 2: If you want to make a big batch, this dish freezes well. Portion it out and freeze in individual servings. Thaw in the fridge before reheating.
• Tip 3: Serve this curry with a side of steamed broccoli or a refreshing cucumber salad to balance out the richness of the dish.
• Tip 4: Try adding different vegetables like zucchini or snap peas for a twist. You can also substitute the chicken with tofu for a vegetarian version.
• Tip 5: Adjust the heat by adding more or less red curry paste. For an extra kick, consider adding diced jalapeños or a dash of cayenne pepper.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.