Slow Cooker Chicken Massaman Curry

Name: Slow Cooker Chicken Massaman Curry
Total time: 310
Yield: 12
Ingredients: 2 tablespoons olive oil, divided; 3 pounds boneless, skinless chicken thighs, cut into bite-size pieces; 6 red potatoes, peeled and cubed; 2 cups carrots, cut into bite-size chunks; 1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks; 2 onions, cut into chunks; 4 tablespoons Thai red curry paste (such as Maesri Masaman Curry®); 1 tablespoon fresh ginger paste (such as Gourmet Garden™); 2 teaspoons lemongrass paste (such as Gourmet Garden™); 2 (14 ounce) cans coconut milk, divided; 2 cups chicken stock, such as (Kitchen Basics®); 0.25 cup peanut butter; 4 tablespoons lemon juice; 3 tablespoons fish sauce, or more to taste; 2 tablespoons brown sugar, or more to taste; 1 cup dry roasted peanuts, chopped, divided; 6 cups cooked jasmine rice

Recipe by JenniferCooks from allrecipes.com

Dinner 5 Hr. 10 Mins.

Ingredients

12 servings

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2 tablespoons olive oil, divided
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3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
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6 red potatoes, peeled and cubed
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2 cups carrots, cut into bite-size chunks
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1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks
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2 onions, cut into chunks
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4 tablespoons Thai red curry paste (such as Maesri Masaman Curry®)
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1 tablespoon fresh ginger paste (such as Gourmet Garden™)
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2 teaspoons lemongrass paste (such as Gourmet Garden™)

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2 (14 ounce) cans coconut milk, divided
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2 cups chicken stock, such as (Kitchen Basics®)
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0.25 cup peanut butter
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4 tablespoons lemon juice
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3 tablespoons fish sauce, or more to taste
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2 tablespoons brown sugar, or more to taste
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1 cup dry roasted peanuts, chopped, divided
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6 cups cooked jasmine rice

Instructions

Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.