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Slow-Cooked Peanut Chicken Curry to Satisfy Your Tastebuds

Slow-Cooked Peanut Chicken Curry
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A rich and flavorful slow-cooked peanut chicken curry that is easy to prepare and perfect for satisfying your tastebuds.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs
  • 1 cup creamy peanut butter
  • 1 can (14 oz) coconut milk
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons red curry paste
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 onion, finely chopped
  • 1 red bell pepper, sliced
  • 1 cup snap peas (optional)
  • Fresh cilantro for garnish (optional)
  • Cooked rice for serving

Instructions

  1. Prepare the Chicken: Place the chicken thighs in the slow cooker. Season with salt and pepper to taste.
  2. Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, coconut milk, chicken broth, soy sauce, red curry paste, brown sugar, lime juice, garlic, and ginger until smooth.
  3. Combine Ingredients: Pour the peanut sauce over the chicken in the slow cooker. Add the chopped onion and sliced red bell pepper, stirring to combine.
  4. Cook the Curry: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
  5. Add Snap Peas: If using snap peas, add them to the slow cooker during the last 30 minutes of cooking. Stir to combine.
  6. Serve: Once cooked, shred the chicken in the sauce using two forks. Serve the curry over cooked rice and garnish with fresh cilantro if desired. Enjoy this rich and flavorful dish!

Notes

  • For a spicier curry, add more red curry paste.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • This dish can be frozen for up to 2 months.

Nutrition

Find it online: https://cookingtrove.com/slow-cooked-peanut-chicken-curry/