Thai Peanut Chicken

It’s Asian week at our house! On the menu: lo mein, jiaozi (potstickers), shanghai noodles, egg rolls, lettuce wraps, General Tso’s chicken, crab rangoon and more! We were at the grocery store yesterday and I had so much fun walking through the Asian aisle looking at all the different foods.

We kicked off with Thai Peanut Chicken.

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Looks delicious right? Here’s how to make it:

Gather ingredients.

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Place chicken broth and chicken in crock pot.

Slice peppers, chop onions and mince ginger.

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Mix together brown sugar, peanut butter, red curry paste and fish sauce.

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Add to crock pot.

Cook 4-5 hours on high depending on crock pot. I used a package of chicken leg quarters.

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Shred chicken and return to crock pot.

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Add coconut milk and lime juice. Heat through.

Top with cilantro and crushed peanuts and serve over white rice. This garnish is not just for looks- it adds lots of flavor and crunch! I added more red curry paste and crushed red pepper to mine because I like spicy food.

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Enjoy 🙂

I got the recipe from here but made some changes. I was going for more of a sauce rather than a soup. I read lots of reviews of the coconut milk curdling so I was hesitant to add it at all but I saved it until the end.

Slow Cooker Thai Peanut Chicken

 Ingredients
  • 2 tablespoons red curry paste
  • 1 12 oz can of coconut milk
  • 1 14.5 oz can of chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut butter
  • 1-2 lbs of chicken thighs/leg quarters/whatever you have on hand
  • red bell pepper, seeded and sliced into ¼ inch slices
  • 1 onion, thinly sliced
  • 1 heaping tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • cilantro for garnish
  • cooked white rice
  • peanuts
Instructions
  1. Mix the curry paste, chicken broth, fish sauce, brown sugar and peanut butter in a crock pot. Add the chicken, red bell pepper, onion and ginger. Cover and cook on high for 4 hours.
  2. Shred chicken, return to crock pot.
  3. Stir in coconut milk, heat through.
  4. Stir in lime juice. Serve over rice. Top with cilantro and crushed peanuts.
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