Q1: What is Massaman curry paste and how is it different from red or green curry

Massaman curry paste is a type of Thai curry that is milder, sweeter, and richer than its more common red and green counterparts. It has a unique flavor profile influenced by Persian and Indian cuisines, featuring warm, fragrant spices like cinnamon, cardamom, cloves, and nutmeg, in addition to the usual chilies, galangal, and lemongrass.

Q2: Is it safe to put raw chicken directly into a slow cooker?

Yes, it is completely safe. Slow cookers are designed to heat food gradually to a temperature that is well above the danger zone for bacterial growth. The chicken will be fully cooked, safe, and incredibly tender by the end of the long, low cooking time.

Q3: Can I use chicken breasts instead of thighs for this recipe?

While you can use chicken breasts, it is highly recommended to use thighs for slow-cooker recipes. Chicken breasts are very lean and are prone to becoming dry, tough, and stringy over a long cooking time. Chicken thighs have more fat and connective tissue, which keeps them moist and allows them to become fall-apart tender.

Q4: What can I substitute for the fresh lemongrass stalk?

Fresh lemongrass adds a unique, bright, citrusy aroma that is hard to replicate. However, if you cannot find it, you can use 1 tablespoon of lemongrass paste, which is often available in tubes in the produce section. In a pinch, you can add the finely grated zest of an extra lemon at the end of cooking for a citrusy boost.

Q5: My coconut milk separated in the slow cooker. Is that normal?

Yes, it is completely normal for full-fat coconut milk to separate during a long, slow cooking process. The reddish oil that rises to the top is coconut fat that has been infused with the delicious flavors of the curry paste. You can skim some of it off if you prefer a leaner sauce, or you can simply stir it back in to make the curry even richer.

The Easiest Slow-Cooker Chicken Curry Recipe

Name: The Easiest Slow-Cooker Chicken Curry Recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Thai
Ingredients: 1 (14-ounce) can Thai coconut milk; 1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar); 2 teaspoons fish sauce; 2 teaspoons minced peeled fresh ginger; Finely grated zest and juice of 1 lime, plus wedges for serving; 1 stalk lemongrass; 1/4 cup roasted unsalted peanuts, plus more for topping; 1 pound small red-skinned potatoes, halved; 2 pounds skinless, boneless chicken thighs; Kosher salt; Cooked white rice, for serving; Chopped fresh cilantro, for topping

The Easiest Slow-Cooker Chicken Curry Recipe

An easy, set-it-and-forget-it Thai-style chicken curry made in a slow cooker. This recipe features tender, boneless chicken thighs and small red-skinned potatoes simmered for hours in a rich and aromatic sauce of coconut milk, Massaman curry paste, fish sauce, ginger, and lemongrass. Roasted peanuts are cooked in the curry, adding texture and flavor. The finished dish is served over white rice and garnished with fresh cilantro and more peanuts.

Author: Grace
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Yield: 4-6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: Thai
Diet: Gluten Free

Ingredients

Scale

1 (14-ounce) can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauce
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping

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Instructions

In the basin of a 6- to 8-quart slow cooker, whisk together 1/2 cup of water, the coconut milk, curry paste, fish sauce, minced ginger, and lime zest.
Smash the lemongrass stalk with the flat side of a knife and tie it in a knot. Add the lemongrass, peanuts, and potatoes to the slow cooker.
Top with the chicken thighs, gently pressing them down to submerge them in the liquid.
Cover the slow cooker and cook on the LOW setting for 7 hours.
Uncover the slow cooker and skim some of the fat from the surface if desired.
Stir in the lime juice and season with salt to taste. Use a spoon to break up the chicken into smaller chunks.
Let the curry stand for 5 minutes to allow the sauce to thicken slightly.
Before serving, find and discard the lemongrass stalk.
Serve the curry over cooked white rice, topped with more peanuts and fresh cilantro. Serve with lime wedges on the side.

Notes

This is a ‘dump and go’ slow cooker recipe, requiring minimal active cooking time.
Smashing the lemongrass stalk before adding it to the pot helps to release its aromatic oils and flavor.
Using chicken thighs is recommended as they remain tender and juicy during the long cooking process.

Nutrition

Serving Size: 1/6 of recipe (without rice)
Calories: 550-650
Sugar: 8-12 g
Sodium: 800-1100 mg
Fat: 35-45 g
Saturated Fat: 20-25 g
Trans Fat: 0 g
Carbohydrates: 20-25 g
Fiber: 4-6 g
Protein: 35-45 g
Cholesterol: 150-180 mg

Find it online: https://www.eatswithsoul.com/chicken-curry/