Crock Pot Thai Curry Chicken

Now that Summer is over I am getting excited about cooking more and more family dinners! My friend Sarah raved about this recipe and it not disappoint. We all loved it so much, the flavors are just so good. I can’t believe in the last 14 years ( I got this crockpot as a wedding gift back in 2007) I have not used my crock pot more! I swear it cooks meat perfectly. If you love curry this meal is a must! You could even sauté and add more veggies on top if you wanted but I love the simplicity of the red bell pepper, green onion and peanuts. I am not a big cilantro person but if you like it definitely add on top! Makes for great leftovers too. Enjoy!

Frances gave it 2 thumbs up. She and Sterling both had seconds!

C R O C K P O T T H A I C U R R Y C H I C K E N – recipe via Showmetheyummy

4 boneless skinless chicken breasts

1/2 cup chicken broth

1/4 cup peanut butter

1 can full fat coconut milk

2 tablespoons red curry paste

2 tablespoons fish sauce

1 tablespoon soy sauce

2 tablespoons brown sugar

juice of 2 limes

4 garlic cloves minced

1 tablespoon fresh minced ginger

1 teaspoon red pepper flakes

1 teaspoon sriracha

2 red bell peppers sliced thinly

sliced green onions

crushed peanuts

2 cups cooked white rice

In a bowl whisk together coconut milk, chicken stock, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, juice of 2 limes, 4 garlic cloves, minced ginger, red pepper flakes and sriracha.

In crockpot layer the chicken breasts on the bottom. Season lightly with salt and pepper. Pour sauce mixture over top. Cook on low for 4 hours. Then shred with a fork.

In a skillet lightly sauté the red bell peppers with a little olive oil for about 5-7 minutes.

Cook rice according to box. I cooked our rice with half water, half chicken stock and added in 2 tablespoons butter (but that is optional).

Serve curry chicken over rice. Top with red pepper, green onions, peanuts, cilantro and hot sauce if desired.

7 Comments

  1. Lynsey
    August 23, 2021 / 3:31 pm

    Could this be adjusted for Instant Pot?

    • nataliemason
      Author
      August 25, 2021 / 12:54 pm

      I am sure it could, I don’t have one though so not sure how to adapt the recipe but worth a shot for sure!

    • Alison
      August 27, 2021 / 4:21 pm

      Yes! Manual high for 10 minutes and natural release. It was delish!

  2. Kate
    August 23, 2021 / 3:43 pm

    Looks so good! Can’t wait to try. Can this be prepared in an instant pot?

  3. Alison
    August 27, 2021 / 4:20 pm

    I put all the ingredients on high for 10 minutes. It was great!

  4. Nikki
    August 29, 2021 / 9:06 pm

    So tasty! I added broccoli to the red pepper so my son would have a veggie he liked. It was delicious!

Leave a Reply