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- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 can (14 oz) coconut milk - 1/2 cup natural peanut butter - 3 tablespoons red curry paste These main ingredients create a rich and creamy base for our curry. Chicken thighs add flavor and tenderness. Coconut milk brings creaminess and a hint of sweetness. Peanut butter enriches the sauce with nutty goodness, while red curry paste adds a bold kick. - 1/4 cup soy sauce or tamari (for gluten-free) - 1 tablespoon brown sugar - 1 tablespoon fresh ginger, grated - 4 cloves garlic, minced - 1 bell pepper, sliced (any color) - 1 cup baby spinach The additional ingredients balance the flavors. Soy sauce or tamari enhances the umami taste. Brown sugar rounds out the dish with sweetness. Fresh ginger and garlic add depth, while bell pepper and spinach offer texture and nutrition. - Fresh cilantro, chopped - Chopped peanuts - Juice of 1 lime Garnishes elevate our dish. Fresh cilantro adds brightness and a fresh taste. Chopped peanuts bring crunch and nuttiness. A squeeze of lime juice adds acidity, balancing the richness of the curry. To start, gather your sauce ingredients. You need coconut milk, peanut butter, soy sauce, red curry paste, brown sugar, grated ginger, and minced garlic. In a slow cooker, combine these ingredients. Whisk them together until the mix is smooth and creamy. Next, add the chicken thighs. Make sure to cut them into bite-sized pieces first. Stir the chicken into the sauce, ensuring all pieces get coated well. This step is key for flavor. Now, slice your bell pepper and place it on top of the chicken. Cover your slow cooker and set it to cook. You can choose low for 6 to 7 hours. If you're short on time, the high setting works too, cooking it in 3 to 4 hours. The chicken should be tender and fully cooked when done. About 10 minutes before serving, stir in the baby spinach. This will give your dish a nice pop of color and nutrients. Let the spinach wilt slightly. Before you serve, taste the dish. Adjust the seasoning with salt, pepper, and a squeeze of lime juice to brighten the flavors. To serve, spoon the curry over steamed rice or quinoa. Both options soak up the sauce well. For garnishing, sprinkle fresh cilantro and chopped peanuts on top. This adds texture and flavor to the dish. Enjoy your meal! Using a slow cooker is simple and fun. Here are some best practices to follow: - Choose the right size: Pick a slow cooker that fits your meal size. A 6-quart pot is great for this recipe. - Layer wisely: Place denser items, like chicken, at the bottom. This helps them cook evenly. - Don't lift the lid: Every time you check, heat escapes. Keep the lid on for better results. To ensure flavor absorption, mix sauces well. Whisk the coconut milk and peanut butter before adding chicken. This helps the chicken soak up those yummy flavors. Adjusting spice levels is easy. If you like it hot, add more red curry paste or a dash of chili flakes. For milder tastes, reduce the paste or remove it entirely. Substituting ingredients is simple, too. If you need a gluten-free option, use tamari instead of soy sauce. You can also swap chicken for tofu or chickpeas for a plant-based dish. Maintaining the right sauce thickness is key. If it’s too thin, remove the lid for the last hour of cooking. This helps steam escape and thickens the sauce. If you find your dish overcooked, add a splash of coconut milk to soften the chicken. For undercooking, simply give it more time in the slow cooker. Check every 30 minutes until it's perfect. {{image_2}} You can change the protein in this dish. If you want a vegetarian option, try tofu. Firm tofu works best. You can also use vegetables like chickpeas or mushrooms. They soak up the sauce well and taste great. For nut butter, you can swap peanut butter for almond or cashew butter. Each nut butter gives a unique flavor. Just remember to adjust the salt, as some nut butters are saltier than others. Different regions in Thailand have unique flavors. You can tweak the spice level by using more or less red curry paste. For a milder dish, try adding coconut sugar instead of brown sugar. You can also add more veggies. Consider carrots, snap peas, or broccoli. These not only add color but also nutrition. Toss in legumes like lentils for extra protein and fiber. You can serve this dish as a soup or a thicker curry. If you want a soup, add more coconut milk and broth. This makes it lighter and perfect for dipping bread. To make a one-pot meal, serve it over rice or quinoa right in the bowl. This way, you combine all flavors in each bite. Enjoy garnishing with cilantro and chopped peanuts for extra crunch. To keep your Slow Cooker Thai Peanut Chicken Curry fresh, store leftovers in an airtight container. Place the curry in the fridge within two hours of cooking. It is best to eat it within three to four days. If you want to save it longer, you can freeze it. Use freezer-safe bags or containers for freezing. Make sure to label and date your containers. When you are ready to eat the leftovers, reheat them safely. The best methods are using the stove or microwave. If using the stove, heat over low to medium heat. Stir often to keep it from burning. For the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This will help keep the flavor and texture. You may want to add a splash of water or coconut milk to keep it creamy. In the fridge, your curry will last about three to four days. In the freezer, it can last up to three months. Freezing helps preserve the flavors well, but be sure to cool it first before freezing. When you are ready to eat, thaw it in the fridge overnight. Always check for any signs of spoilage before eating. This way, you can enjoy your delicious curry safely! Can I use chicken breast instead of thighs? Yes, you can use chicken breast. Chicken thighs have more fat, which adds flavor. If you choose breast, the dish may be less rich. Cook it until it reaches a safe temperature of 165°F. What if I don't have coconut milk? If you lack coconut milk, you can use almond milk or regular milk. The flavor will change, but the dish will still be tasty. You could also blend milk with some peanut butter for a creamier texture. How long can I store leftovers? You can store leftovers in the fridge for three to four days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it for up to three months. Can I make this dish ahead of time? Yes! You can prepare this dish a day ahead. Just cook it, let it cool, and store it in the fridge. Heat it up when you're ready to serve, and it will taste fresh. Is this recipe gluten-free? Yes, this recipe is gluten-free if you use tamari instead of soy sauce. Always check labels to ensure all ingredients are gluten-free. Vegetarian or vegan options for the recipe? To make it vegetarian or vegan, swap chicken for tofu or chickpeas. You can also use vegetable broth instead of chicken. The flavors will still shine through, making a delicious dish. This blog post shared a tasty slow cooker recipe featuring chicken thighs and a rich curry sauce. I also covered tips for enhancing flavors and variations to fit your needs. You learned how to store leftovers and reheat them safely. I hope you feel inspired to cook this dish. With simple steps and adjustments, you can make it your own. Enjoy the process and the delicious meal!

Slow Cooker Thai Peanut Chicken Curry

Indulge in the rich flavors of Slow Cooker Thai Peanut Chicken Curry with this easy recipe! Combining tender chicken with creamy coconut milk and savory peanut butter, this dish is a must-try for any weeknight dinner. Simply toss in your ingredients, let your slow cooker do the magic, and enjoy a delightful meal that’s ready when you are. Click through to discover how to whip up this delicious curry today!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 can (14 oz) coconut milk

1/2 cup natural peanut butter

1/4 cup soy sauce or tamari (for gluten-free)

3 tablespoons red curry paste

1 tablespoon brown sugar

1 tablespoon fresh ginger, grated

4 cloves garlic, minced

1 bell pepper, sliced (any color)

1 cup baby spinach

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Chopped peanuts (for garnish)

Instructions
 

In a slow cooker, combine the coconut milk, peanut butter, soy sauce, red curry paste, brown sugar, grated ginger, and minced garlic. Whisk together until smooth.

    Add the chicken pieces to the slow cooker and stir to coat evenly with the sauce.

      Place the sliced bell pepper on top of the chicken mixture.

        Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

          About 10 minutes before serving, stir in the baby spinach, allowing it to wilt slightly.

            Check for seasoning and adjust with salt, pepper, and lime juice according to taste.

              Serve hot over steamed rice or quinoa.

                Garnish with fresh cilantro and chopped peanuts before serving.

                  Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 4-6