Thai Peanut Chicken Curry
This Thai Peanut Chicken Curry is a creamy, flavorful slow cooker meal made with coconut milk, peanut butter, red curry paste, and fresh lime juice. Tender chicken and colorful vegetables simmer in a rich Thai-inspired sauce that’s perfect served over rice or noodles for an easy weeknight dinner.
Servings: 6 servings
Equipment
Ingredients
- 1 can lite coconut milk I use Thai Kitchen
- 2 tablespoons fish sauce
- 3 tablespoons red curry paste I used Thai Kitchen
- 1/4 cup peanut butter 64g
- 3 tablespoons brown sugar 45g
- juice of 2 limes
- 1/2 teaspoon ground ginger
- 2 pounds boneless, skinless chicken breast
- 2 medium zucchini diced (300g)
- 2 medium carrots diced (150g)
- 1 red bell pepper diced (170g)
- 2 cups rough chopped kale 60g
Instructions
- Add the coconut milk, fish sauce, curry paste, peanut butter, brown sugar, juice of limes, and ginger to the slow cooker and mix well.
- Dice chicken breast into bite size pieces. Add to the slow cooker or pressure cooker and make sure they're smothered in the sauce.
- Top with the zucchini, carrots, bell peppers, and kale. Cover and cook on high 3-4 hours or low 6-8. If using a pressure cooker, set to manual pressure high for 15 minutes.
- Store in airtight containers with rice or rice noodles. Reheat in the microwave 2-3 minutes.
Notes
- Serve with: rice, noodles, cauliflower rice, etc. Macros are for Thai Peanut Chicken Curry only.
- Search the MyFitnessPal or MacrosFirst app food databases for "Stay Fit Mom Thai Peanut Chicken Curry" to log it in your food diary.
Nutrition
Serving: 326g | Calories: 296kcal | Carbohydrates: 13g | Protein: 34g | Fat: 13g | Fiber: -1g