I always crave Thai food when I’m exhausted and/or don’t feel like cooking. Whether it’s that I have no food in the fridge because I just got back from vacation, I’ve been coaching a swim meet all day, or back in grad school when I was in class all day every day Friday at rush hour (oh, so convenient) through Sunday night, Thai food was my go-to. I only wish I had the recipe for this Slow Cooker Thai Peanut Curry Chicken when I’d been in grad school…oh well.

Definitely could’ve saved a ton of money on takeout. Oops.

Anyway. You’d better believe when I got back from vacation at 12:30am on Saturday morning and had zero food in the fridge, then coached all the next morning, I was so hungry I could’ve eaten a whole antelope like Simba. I kind of love when you come home and there is absolutely nothing in the fridge because it’s like a fresh start – like ooohh what am I going to fill my fridge and pantry with this time? Even if it’s just more of the same stuff you love and buy all the time. It still feels fresh. Anyone else? Or am I just a weirdo? because that could totally be the case too.

This chicken though. I’ve been back on the slow cooker and instant pot train lately because they’re so dang easy and I’ve been so busy and lazy when it comes to cooking. Dump-and-go is the WAY to go.

Slow Cooker Thai Peanut Curry Chicken

 

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Prep time

10 mins

Cook time

6 hours

Total time

6 hours 10 mins

 

Dana: Real Food with Dana

Serves: 4-6 servings

Ingredients

• 1.5 lbs skinless chicken thighs
• 1 can coconut milk
• ⅓ cup peanut butter (also a great option: Trader Joe’s mixed nut butter!)
• ⅓ cup coconut aminos
• ¼ cup red curry paste
• 1 Tbsp fresh ginger, minced
• 1 Tbsp fresh garlic, minced
• 1 tsp fish sauce
• 1 tsp coconut sugar
• 1 small head of broccoli, cut into large florets
• ½ bag mixed, sliced, frozen bell peppers*
• 1 Tbsp arrowroot
• 2 Tbsp filtered water
• Salt and pepper, for seasoning

For serving

• Cilantro, chopped, for garnish
• Scallions, chopped
• Cauliflower rice, or white rice (or both!)
• Optional: chopped nuts
• Optional: sriracha

Directions

1. Sprinkle both sides of the chicken with a little sea salt and fresh ground black pepper. Line the bottom of your slow cooker with the chicken.
2. In a large glass measuring cup (or microwave-safe bowl), mix the coconut milk, peanut butter, coconut aminos, red curry paste, ginger, garlic, fish sauce, and coconut sugar. Microwave for 30 seconds at a time, until the nut butter is melted and you can easily mix it in with the other ingredients.
3. Pour the mixture over the chicken in the slow cooker. Seal the lid and cook for about 5 hours on LOW.
4. When the timer goes off, add in the chopped peppers and broccoli.
5. Make a slurry with the arrowroot: whisk together the 2 Tbsp filtered water and 1 Tbsp arrowroot, then stir it in with the curry. (If you’re using an instant pot, you can switch it to SAUTE for 10 mins to thicken the sauce.) Turn the slow cooker to HIGH and cook an additional 30 minutes with the top slightly askew to thicken the sauce.
6. Serve over regular rice or cauliflower rice (or a mixture of both!), and top with chopped cilantro, scallions, and maybe some chopped nuts if you want. Sriracha if you want a little more spice in your life.
7. Devour.

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