Go Back
Crock Pot Thai Peanut Butter Chicken Curry

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.