Slow Cooker Chicken Massaman Curry
Thai massaman chicken (massaman gai).
Recipe Summary Slow Cooker Chicken Massaman Curry
This slow cooker chicken Massaman curry is creamy, slightly spicy, nutty, and rich with flavor.Ingredients | Kaeng Massaman2 tablespoons olive oil, divided3 pounds boneless, skinless chicken thighs, cut into bite-size pieces6 red potatoes, peeled and cubed2 cups carrots, cut into bite-size chunks1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks (Optional)2 onions, cut into chunks4 tablespoons Thai red curry paste (such as Maesri Masaman CurryĀ®)1 tablespoon fresh ginger paste (such as Gourmet Gardenā¢)2 teaspoons lemongrass paste (such as Gourmet Gardenā¢)2 (14 ounce) cans coconut milk, divided2 cups chicken stock, such as (Kitchen BasicsĀ®)Ā¼ cup peanut butter4 tablespoons lemon juice3 tablespoons fish sauce, or more to taste2 tablespoons brown sugar, or more to taste1 cup dry roasted peanuts, chopped, divided6 cups cooked jasmine riceDirectionsHeat 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.You can substitute coconut oil for olive oil. You might not need the second tablespoon of olive oil if there is enough liquid in the skillet.You can substitute botan rice for jasmine rice.Info | Kaeng Massamanprep:
30 mins
cook:
4 hrs 40 mins
total:
5 hrs 10 mins
Servings:
12
Yield:
12 servings
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