Slow Cooker Chicken Satay Curry (Thai-Style)

This Thai Chicken Satay Curry is easily prepared in the slow cooker, making a hassle-free weeknight dinner. Serve it with noodles or rice, and bring restaurant-quality Thai food to your table. 

I love Thai food — being curries some of my favorite dishes.

Inspired by one of my children’s favorite Thai dish, chicken satay, I adapted the traditional recipe to a slow cooker curry.   

I am so happy that I did — as well as my husband and kids.  🙂

It features chicken thighs sauteed in a skillet just until browned and then transferred to a slow cooker to finish cooking in a creamy peanut coconut curry sauce.

If you would like to, you can skip the browning process and simply dump all ingredients in the slow cooker.   

It takes about 2 hours and 15 minutes to cook on high, or more on low … but no worries!

Set the timer and you are free to do something else meanwhile. Easy peasy! 

This is literally a stress-free meal — a real bliss after a tiring day of work. All while bring a restaurant-quality dish to the table.  

In addition, it’s more affordable than a take out too.

Don’t you feel like making magic in the kitchen?

But this is not all! Our chicken satay curry is dairy-free and might be gluten-free if using tamari (gluten-free soy sauce). 

Serve it over (gluten-free) noodles, rice, or riced cauliflower to make a complete meal. 

After the meal (and all the compliments you will receive for it ), you won’t have much to clean.  

Well, simplify your life — and mine– is my mission, honey. 😉 

If you love time-saver meals, try also our Slow Cooker Beef Stroganoff. 

I pink-promise: it will be another hit!  

HOW TO MAKE SLOW COOKER CHICKEN SATAY CURRY

Season chicken thighs with salt and pepper.

Heat a large no stick skillet over medium-high heat, add oil and saute chicken thighs until browned (about 6-7 minutes per side). 

Make sure to not disturb chicken thighs while browning on each side.  

Meanwhile, combine coconut cream, peanut butter, light brown sugar, red curry paste, soy sauce, minced garlic, 2 tbsp lime juice, and cumin in the slow cooker. 

Whisk well until sauce is homogeneous. Transfer browned chicken thighs to the slow cooker and close lid.

Set timer for 2 hours on high. Alternatively if you need to, set on 6-8 hours on low.    

Uncover slow cooker and stir in remaining lime juice. 

Garnish with cilantro and red chillies and serve over rice or noodles. Enjoy!

NOTE: If you would like to, skip browning process and arrange thighs in curry sauce. You may need to add 30 minutes to those 2 hours. 

Chicken Satay Origin

According to Wikipedia, chicken satay is an Indonesian food street dish that consists of f seasoned, skewered and grilled meat served with a sauce — most commonly a combination of soy and peanut sauce.

Satay is an adaptation of Indian kebabs and may use other proteins such as goat, beef, pork, fish, and even tofu.

It’s also popular in many other Southeast Asian countries such as Thailand, Malaysia, Singapore and Vietnam.

What’s satay sauce made from?

The typical satay sauce usually contains of ground roasted peanuts (or peanut butter), coconut milk, soy sauce, tamarind paste, galangal (ginger family), garlic, and spices such as cumin.

Other variations may include chili peppers, sugar, and lemongrass. 

PIN & ENJOY!

Print

Slow Cooker Chicken Satay Curry (Thai-Style)

Course Entree

Cuisine Thai

Keyword chicken satay curry

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 6

Author Denise Browning

Ingredients

• 6 chicken thighs (bone-in, skin-off or on)
• 2 tsp salt
• 1/2 tsp ground black pepper
• 1 TBSP peanut oil (or vegetable oil) (skip if not browning chicken)
• 2 cups coconut cream (or thick canned coconut milk)
• 1/3 cup creamy peanut butter
• 2 TBSP light brown sugar
• 2 1/2 TBSP Thai red curry paste
• 2 TBSP soy sauce for a gluten-free dish, use a GF soy sauce
• 1/2 TBSP tamarind puree optional
• 1 1/2 TBSP minced garlic
• 4 TBSP fresh lime juice
• 1/2 tsp ground cumin
• 2 TBSP chopped cilantro
• 1 red chili, sliced

Instructions

1. Season chicken thighs with salt and pepper. Heat a large no stick skillet over medium-high heat, add oil and saute chicken thighs until browned (about 6-7 minutes per side). 

2. Make sure to not disturb chicken thighs while browning on each side. Meanwhile, combine coconut cream (or coconut milk), peanut butter, light brown sugar, red curry paste, soy sauce, tamarind, minced garlic, 2 tbsp lime juice, and cumin in the slow cooker. 

3. Whisk well until sauce is homogeneous. Transfer browned chicken thighs to the slow cooker and close lid. Set timer for 2 hours on high. Alternatively if you need to, set on 6-8 hours on low.   

4. Uncover slow cooker and stir remaining 2 tbsp lime juice. Garnish with cilantro and red chillies and serve over rice or noodles. Enjoy!

Recipe Notes

• If you would like to, skip browning process and arrange thighs in curry sauce. You may need to add 30 minutes to those 2 hours. 
• STORAGE: Store leftovers in an airtight container for 4-5 days. Heat well before eating.  
• Love Slow Cooker dishes? Try our Slow Cooker Beef Stroganoff