|Slow Cooker Chicken Massaman Curry
3 Tbsp red Thai curry paste (I used mild)
1 tsp grated fresh ginger
1 1/2 lbs boneless, skinless chicken thighs
2 Tbsp brown sugar
3 Tbsp fish sauce
3 Tbsp Worcestershire sauce
1/3 cup peanut butter
3 baked Russet potatoes, cut into cubes
1 (13.5 oz) can coconut milk
1 fresh lime, juiced
2 Tbsp quick-cooking tapioca
Garnish with peanuts and cilantro, if desired
1. Combine curry paste, ginger, brown sugar, fish sauce, Worcestershire sauce, peanut butter, coconut milk, lime juice and tapioca in the slow cooker and stir to combine.
2. Gently stir in the potatoes.
3. Nestle the chicken in the slow cooker.
4. Cover and cook on LOW for 4-6 hours. Chicken should be nice and tender.
5. Remove chicken and place on a cutting board. Cut into bite size pieces or shred. Add back into the slow cooker.
6 Serve chicken and curry over hot cooked rice.
*An alternative way of making this, if you don’t have baked potatoes on hand is to peel and cube uncooked potatoes. Then add the chicken in frozen. This will ensure that the uncooked potatoes and the chicken will cook at the same rate.
I’m not going to lie. I’m having a really hard time writing this review. I’m having a hard time because I loved it the night of but then the next day I got really sick and was have major bowel issues (TMI, I know). I’m not sure if it was the food since my husband ate 2 huge plates and didn’t get sick at all. But all I know is that my mind is connecting eating the curry with the next day of pain and grossness. It’s like the time I was prego with my daughter and I threw up spinach and then I didn’t eat it for 6 years. Literally. Now I like spinach again, but it took me a while.
Anyhow, please try this recipe if you like Thai food. My husband had Massaman curry at a restaurant a week ago and told me that I needed to try it in the slow cooker. So I did. While he was eating it he said, “You know what’s missing?” Me: “No what?” Him: “Nothing! This is perfect!”
He totally loved it and said it was even better than the restaurant. So he definitely gives this recipe 5 stars.
The tapioca helped make the sauce nice and thick. Also, I cut up the potatoes pretty small because they take a while to cook, but chicken doesn’t. So in order to get them done at the same time I cut the raw potatoes small. If you were going to substitute stew meat in place of the chicken the potatoes wouldn’t have to be cut so small.