Ingredients
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2 tablespoons olive oil, divided
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3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
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6 red potatoes, peeled and cubed
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2 cups carrots, cut into bite-size chunks
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1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks (Optional)
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2 onions, cut into chunks
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4 tablespoons Thai red curry paste (such as Maesri Masaman Curry)
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1 tablespoon fresh ginger paste (such as Gourmet Garden)
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2 teaspoons lemongrass paste (such as Gourmet Garden)
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2 (14 ounce) cans coconut milk, divided
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2 cups chicken stock, such as (Kitchen Basics)
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¼ cup peanut butter
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4 tablespoons lemon juice
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3 tablespoons fish sauce, or more to taste
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2 tablespoons brown sugar, or more to taste
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1 cup dry roasted peanuts, chopped, divided
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6 cups cooked jasmine rice
Directions
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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.
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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.
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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.
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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.
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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.
Recipe Tips
You can substitute coconut oil for olive oil, and botan rice for jasmine rice.
You might not need the second tablespoon of olive oil if there is enough liquid in the skillet.
Nutrition Facts (per serving)
| 841 | Calories |
| 34g | Fat |
| 101g | Carbs |
| 34g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 841 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 17g | 83% |
| Cholesterol 70mg | 23% |
| Sodium 701mg | 30% |
| Total Carbohydrate 101g | 37% |
| Dietary Fiber 5g | 19% |
| Total Sugars 7g | |
| Protein 34g | 68% |
| Vitamin C 25mg | 28% |
| Calcium 84mg | 6% |
| Iron 8mg | 42% |
| Potassium 814mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
