Best Maindish Recipe

Slow Cooker Chicken Massaman Curry

This slow cooker chicken Massaman curry is creamy, slightly spicy, nutty, and rich with flavor.

INGRIDIENT

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 (Optional)

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 841 calories; protein 33.9g; carbohydrates 100.7g; fat 34g; cholesterol 70.2mg; sodium 700.9mg.

Prepare your meal in advance can be extremely enjoyable that you do it with your likely music in the background , a relaxing beverage of choice or even a partner. It is helpful to write every step required to create the meal , which may include all of it from your kitchen cupboard and utensils to your processing menu . Make sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the correct dishes menu . This includes all of from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. goods like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to range smaller and thinner dish are a likely for any home chef.

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