This deliciously effortless Crock-Pot Thai Peanut Butter Chicken Curry keeps dinner prep to a minimum!
I think I lived in Thailand in a past life or something because I’ve always been drawn to their cuisine. And who wouldn’t be? From the tongue-tingling heat of a spicy red curry to sweet and tangy pad Thai, it’s a global favorite.
I’ve enjoyed Thai food since my college years in the Twin Cities. My dorm mates and I would skip class, scouring the streets for food trucks and local dives serving up the best Thai in Minnesota. When I started cooking for myself, one of the first recipes I tried was to make my own curry paste, and suffice it to say, it didn’t turn out quite right.
Luckily, there are some beginner-friendly recipes out there, like a simple basil chicken stir-fry, but some dishes can feel like I need a degree from Le Cordon Bleu. That’s what I love about Crock Pot recipes like this Thai peanut butter chicken curry. It gives me all the flavor minus the headache, so I can focus on hosting or prepping the appetizers.
While this may be in a Crock Pot, you’re still going to enjoy all the creamy, rich, and comforting flavors you’d enjoy if you made this on the stove. Thanks to the slow cooking process, the chicken becomes melt-in-your-mouth tender, and the sweet potatoes, along with the broccoli and cauliflower, soak up the velvety sauce. Tell me you’re not getting hungry just thinking about this recipe. Don’t be surprised if your friends and family ask for seconds!
Is Crock-Pot Thai Peanut Butter Chicken Curry Healthy?
This recipe has everything you need—lean chicken protein and plenty of vegetables. While this recipe isn’t low-fat, most comes from coconut milk and peanut butter. Still, if you’d like a low-fat version, use light coconut milk instead.
Also, for my gluten-free friends, you can easily substitute the soy sauce for tamari or even coconut aminos. I’ve also made this dish with tofu and chickpeas—it’s quite delicious! Just skip the fish sauce or use a vegan fish sauce instead.
Everything Is Better With Peanut Butter
The natural creamy peanut butter in this recipe is arguably the center-stage ingredient in this chicken curry. Its rich nuttiness is a flavorful catalyst for the Thai red curry paste, coconut milk, and spices. Even better, it’s a pantry staple.
However, I highly recommend sticking to natural peanut butter. I’m talking about the type you have to stir, not the faux natural options big-named brands like Skippy offer. You want the natural peanut butter made with just peanuts and maybe a little salt—no added oils or sugars. It keeps the sauce smooth and creamy.
How To Make Ahead And Store
You can prepare the sauce mixture and store it in the fridge. When you’re ready to cook, add it to the slow cooker with the chicken and sweet potatoes. Leftovers should last you up to 4 days—store them in an airtight container in the fridge. However, if you plan to finish the curry the next day, you could keep it in your Crock Pot. Plus, you can reheat it with your Crock Pot’s warm setting. That’s what I do!
Serving Suggestions
This crock-pot Thai peanut butter chicken curry is perfect served over Cauliflower Rice or fluffy brown rice to soak up all the creamy sauce. Pair it with a fresh side like Thai Cucumber Salad or Shrimp Spring Rolls. And if you have room after all that, finish the meal with something sweet like Coconut Tapioca for a Thai-inspired dessert!
Recipe
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 cups sweet potato (260 grams) 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 (gluten-free, if needed)
- 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
- Cauliflower rice, or white rice for serving
- Cilantro for garnish
- Green onion for garnish
- Peanuts for garnish
- Sriracha for serving, optional
Instructions
- Place the chicken and sweet potato at the bottom of a slow cooker (mine is 7 quarts).
- 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.
- Pour the peanut mixture over the chicken. Cover the Crock Pot and cook until the potatoes and chicken are tender, about 3-4 hours on low.
- 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.
- 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.
- One cooked, shred the chicken and stir it into the sauce.
- Serve over rice of choice, along with cilantro, green onions, extra peanuts, and soy sauce or sriracha, if desired!
- Enjoy!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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