This Crockpot Thai Peanut Butter Chicken Curry is a dairy and gluten free, healthy and easy dinner for busy weeknights that the whole family will love! Set it and forget it!
Course Dinner, Main Course
Cuisine Thai
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 4People
Calories 423kcal
Author FoodFaithFitness
Ingredients
1LbBoneless skinless chicken thighs
2CupsSweet potato,cut into 1 inch cubes (260g)
1CupElmhurst Milked Peanuts
1CupLight canned coconut milk
1/4CupReduced-sodium soy sauce+ additional for serving, optional (GF if needed)
3TbspNatural creamy peanut butter
4tspRed curry paste
2tspFresh ginger,minced
1tspFish sauce
1tspCoconut sugar
4tspTapioca starch
1Red bell pepper,roughly chopped
2CupsCauliflower,cut into large florets
3CupsBroccoli,cut into large florets
Cilantro,for garnish
Green onion,for garnish
Peanuts,for garnish
Sriracha,for serving, optional
Cauliflower rice, or white rice,for serving. *
Instructions
Place the chicken and sweet potato in the bottom of a slow cooker (mine is 7 quarts.)
Combine the Milked Peanuts, coconut milk, soy sauce, peanut butter, curry paste, ginger and fish sauce and coconut sugar in a large microwave-safe measuring cup. Microwave for 30 seconds to 1 minute, until the peanut butter is smooth and melted.
Pour the peanut mixture over the chicken, spooning it over the chicken. Cover the slow cooker and cook until the potatoes and chicken are tender, about 3-4 hours on LOW
Once cooked, whisk the tapioca starch and 8 tsp of the slow cooker liquid together in a medium bowl until smooth. While whisking, stir it back into the slow cooker until well mixed. (You can take the chicken out with a slotted spoon first if it's easier to whisk it in!)
Add in the red pepper, cauliflower and broccoli (and chicken if you took it out) and cover and cook an additional hour until the sauce is thick and the vegetables are tender.
One cooked, shred the chicken and stir it into the sauce.
Serve over rice of choice, along with cilantro, green onions, extra peanuts and soy sauce or sriracha, if desired!
DEVOUR!
Notes
*I served this over cauliflower rice that had been sauteed in coconut oil and it was perfect!