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Slow Cooker Chicken Satay Curry

A comforting dish featuring tender chicken thighs in a rich coconut-peanut sauce, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces chicken thighs (bone-in or boneless, skin removed) Bone-in thighs provide extra flavor when slow cooking.
  • 2 tsp salt Enhances overall flavor.
  • 1/2 tsp ground black pepper Freshly ground is best.
  • 1 tbsp peanut oil (optional for browning) Browning adds depth of flavor.
  • 2 cups coconut cream Use full-fat for rich texture.
  • 1/3 cup creamy peanut butter Smooth peanut butter works best.
  • 2 tbsp light brown sugar Balances flavors.
  • 2.5 tbsp red curry paste Adjust for spice level.
  • 2 tbsp soy sauce (or gluten-free alternative) Tamari or coconut aminos for gluten-free.
  • 1.5 tbsp minced garlic About 4 cloves.
  • 4 tbsp fresh lime juice (divided) Freshly squeezed is best.
  • 1/2 tsp ground cumin Essential in Thai cooking.
  • 2 tbsp chopped cilantro (for garnish) Adds color and freshness.
  • 1 piece red chili (sliced, for garnish) Optional for heat.

Method
 

Preparation
  1. Season the chicken thighs with salt and black pepper, ensuring they are well coated on all sides.
  2. Optional: Heat peanut oil in a skillet over medium heat. Brown the chicken thighs for 2-3 minutes per side until golden.
  3. In your slow cooker, combine coconut cream, peanut butter, brown sugar, red curry paste, soy sauce, minced garlic, 2 tbsp of lime juice, and ground cumin. Stir until smooth.
  4. Add the chicken to the slow cooker, either browned or raw.
Cooking
  1. Cover and cook on high for 2 hours or low for 6-8 hours until chicken is tender.
  2. Stir in the remaining 2 tbsp of lime juice and adjust seasonings if necessary.
Serving
  1. Garnish with chopped cilantro and sliced red chili, if using. Serve over rice or noodles.

Notes

Keep an eye on the chicken as it cooks to avoid dryness. Fresh, high-quality ingredients yield the best results. Store leftovers in the fridge for up to 4 days.