Description
Indulge in the vibrant flavors of Thai cuisine with this delightful Slow Cooker Thai Peanut Chicken. This easy-to-make dish transforms simple ingredients into a creamy, rich meal that’s perfect for busy weeknights or casual gatherings. With tender chicken simmered in a luscious peanut sauce made from coconut milk and red curry paste, it’s both satisfying and nutritious. The addition of fresh veggies enhances the texture and flavor, making each bite an explosion of taste. Serve it over brown rice or quinoa for a hearty meal that family and friends will love!
Ingredients
Scale
- 2 cans light coconut milk
- 1/4 cup peanut butter
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce (or soy sauce as substitute)
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 2 pounds boneless skinless chicken breast, cut into pieces
- 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 2 large red bell peppers, cored and thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cups frozen peas, thawed
- 2 tablespoons freshly squeezed lime juice
- Prepared brown rice for serving
- Chopped fresh cilantro for serving
Instructions
- In a slow cooker, combine coconut milk, peanut butter, red curry paste, fish sauce, coconut sugar, ginger, garlic, and crushed red pepper flakes; whisk until smooth.
- Add chicken pieces and chopped vegetables to the slow cooker; stir gently to coat with sauce.
- Cover and cook on high for 2-3 hours or low for 5-6 hours.
- Thirty minutes before serving, stir in thawed peas and fresh lime juice.
- Serve over prepared brown rice or quinoa and garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg