Slow Cooker Chicken Satay Curry (Thai-Style)
Ingredients
- 6 chicken thighs (bone-in, skin-off or on)
- 2 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon peanut oil (or vegetable oil) (skip if not browning chicken)
- 2 cups coconut cream (or thick canned coconut milk)
- ⅓ cup creamy peanut butter
- 2 tablespoon light brown sugar
- 2 ½ tablespoon Thai red curry paste
- 2 tablespoon soy sauce for a gluten-free dish, use a GF soy sauce
- ½ tablespoon tamarind puree optional
- 1 ½ tablespoon minced garlic
- 4 tablespoon fresh lime juice
- ½ teaspoon ground cumin
- 2 tablespoon chopped cilantro
- 1 red chili, sliced
Instructions
- 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 (or coconut milk), peanut butter, light brown sugar, red curry paste, soy sauce, tamarind, minced garlic, 2 tablespoon 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 remaining 2 tablespoon 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
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