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Slow Cooker Chicken Satay Curry

A rich and creamy coconut curry featuring tender chicken thighs, infused with flavors of peanut and red curry paste, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 6 pieces chicken thighs (bone-in or boneless, skin removed) Boneless chicken thighs work best for tenderness, bone-in gives richer flavor.
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp peanut oil Optional, for browning.
Curry Sauce
  • 2 cups coconut cream Look for brands with no additives.
  • 1/3 cup creamy peanut butter For a nut-free version, use sunflower seed butter.
  • 2 tbsp light brown sugar
  • 2.5 tbsp red curry paste Thai Kitchen or Maesri recommended.
  • 2 tbsp soy sauce Use gluten-free tamari if needed.
  • 1.5 tbsp minced garlic About 4 cloves.
  • 4 tbsp fresh lime juice Use fresh limes for brightness.
  • 1/2 tsp ground cumin
Garnish
  • 2 tbsp chopped cilantro For garnish.
  • 1 piece red chili Sliced for garnish.

Method
 

Preparation
  1. Season the chicken thighs generously with salt and black pepper.
  2. Optionally, heat peanut oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side.
  3. In the slow cooker, combine coconut cream, peanut butter, brown sugar, red curry paste, soy sauce, minced garlic, 2 tbsp lime juice, and cumin. Stir until smooth.
  4. Add the seasoned chicken to the slow cooker, making sure it's well-coated in the sauce.
Cooking
  1. Set your slow cooker to high for 2 hours or low for 6-8 hours. Check during the last hour to ensure the chicken is tender.
Finishing Touches
  1. Stir in remaining 2 tbsp lime juice before serving.
  2. Garnish with cilantro and sliced red chili before enjoying over rice or noodles.

Notes

Use full-fat coconut cream for best texture. Store leftovers in an airtight container for up to 3 days.