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Slow Cooker Chicken Satay Curry (Thai-Style)

Keywords:chicken satay curry
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6


  • 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


  • 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 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 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
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