Slow-Cooker Chicken Curry

  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    39 grams
  • Saturated Fat

    19 grams
  • Cholesterol

    151 milligrams
  • Sodium

    796 milligrams
  • Carbohydrate

    31 grams
  • Fiber

    4 grams
  • Protein

    50 grams
  • Sugar

    4 grams


  • 1 14-ounce can Thai coconut milk
  • 1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
  • 2 teaspoons fish sauce
  • 2 teaspoons minced peeled fresh ginger
  • Finely grated zest and juice of 1 lime, plus wedges for serving
  • 1 stalk lemongrass
  • 1/4 cup roasted unsalted peanuts, plus more for topping
  • 1 pound small red-skinned potatoes, halved
  • 2 pounds skinless, boneless chicken thighs
  • Kosher salt
  • Cooked white rice, for serving
  • Chopped fresh cilantro, for topping


Step 1

Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.

Step 2

 Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.

Step 3

Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

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