Slow Cooker Chicken Massaman Curry Recipe

Ingredients

• 2 tablespoons olive oil, divided
• 3 pounds (1.44 kg) boneless and skinless chicken thighs, cubed
• 6 red potatoes, peeled and cubed
• 2 yellow onions, peeled and chunked
• 2 tablespoons Thia red curry paste
• 1 tablespoon fresh ginger paste
• 2 teaspoons lemongrass paste
• 2 14 oz (420 ml) each)) cans coconut milk, divided
• 2 cups (500 ml) chicken stock
• 1/4 cup peanut butter
• 4 tablespoons freshly squeezed lemon juice
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 cup roasted peanuts, chopped and divided

Instructions

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.

Working in batches, add cubed chicken and cook, stirring occasionally, until golden brown, for about 3-4 minutes per side.

Remove cooked chicken from the skillet and transfer to a slow cooker. Top with potatoes.

Heat the remaining olive oil over medium heat.  Add the onion and cook, stirring occasionally, until soft and translucent, for about 3-4vminutes.

Remove cooked onions from the cooker and transfer them to the slow cooker.

Add red curry paste, lemongrass, and ginger paste to the skillet. Saute, stirring, until fragrant, for a further 1 minute.

Pour in 1 can (14 oz (425 ml)) coconut milk, chicken broth, then stir in the peanut butter.

Bring to a boil over medium-high heat. Reduce heat to low and simmer until reused by half, for about 5 minutes.

Pour the sauce over ingredients in the cooker and stir well.

Cover the pot and cook in a low-heat setting for 4-6 hours, adding lemon juice, fish sauce, and brown sugar during the last 20 minutes to cook.

Turn off the cooker and open the lid. Stir in the peanuts.

Serve hot.