Slow Cooker Chicken Massaman Curry

Name: Slow Cooker Chicken Massaman Curry
Prep time: 30 min
Cook time: 280 min
Total time: 310 min
Yield: 12 servings
Cuisine: Asian
Ingredients: 28g Olive Oil; 1361g Chicken Thighs - Just Bare; 900g Potatoes, russet; 256g Carrots; 150g Peppers, bell, red, raw; 300g Yellow Onion; 62g Thai red curry paste; 6g Ginger root, raw; 800g Coconut milk; 480g CHICKEN STOCK; 65g Peanut butter; 60g Lemon juice, raw; 15g Fish Sauce; 28g Brown Sugar; 140g Peanuts, raw; 1188g RICE

This slow cooker chicken Massaman curry dish combines vegetables, coconut milk, peanut butter, and Thai red curry, ginger, and lemongrass pastes for a creamy, flavor-rich meal.

12 servings · 487g/servingPrep: 30 minCook: 4h 40mTotal: 5h 10mAsianOriginal recipe ↗

Ingredients

Olive Oil28g≈ 2 × 1 tablespoon
Chicken Thighs - Just Bare1361g≈ 8 × 6 oz
Potatoes, russet900g≈ 2.5 × potato large (3" to 4-1/4" dia)
Carrots256g≈ 2 × 1 cup chopped
Peppers, bell, red, raw150g
Yellow Onion300g≈ 2 × 1 cup chopped
Thai red curry paste62g
Ginger root, raw6g≈ 1 tablespoon grated
Coconut milk800g≈ 2 × 1 can (13.5 oz)
CHICKEN STOCK480g≈ 2 × 1 cup
Peanut butter65g
Lemon juice, raw60g≈ 1.25 × lemon yields
Fish Sauce15g≈ 0.75 × 1 tablespoon
Brown Sugar28g≈ 2 × 1 tablespoon
Peanuts, raw140g
RICE1188g≈ 6 × 1 cup

Estimated Cost

Olive Oil (28g)$0.37
Chicken Thighs - Just Bare (1361g)$14.97
Potatoes, russet (900g)—
Carrots (256g)$0.65
Peppers, bell, red, raw (150g)—
Yellow Onion (300g)$0.65
Thai red curry paste (62g)—
Ginger root, raw (6g)—
Coconut milk (800g)$6.24
CHICKEN STOCK (480g)$0.84
Peanut butter (65g)—
Lemon juice, raw (60g)$1.70
Fish Sauce (15g)$0.62
Brown Sugar (28g)$0.07
Peanuts, raw (140g)—
RICE (1188g)—

Total (12 servings)$26.12(~$2.18/serving)

* Cost estimate based on 9 of 16 ingredients.

Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.

Instructions

1
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2
2. Add chicken pieces in batches and brown on both sides, 3 to 4 minutes per side.
3
3. Transfer browned chicken to a slow cooker.
4
4. Layer potatoes, carrots, and bell peppers on top of the chicken.
5
5. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat.
6
6. Add onion and cook until soft and translucent, about 3 to 4 minutes.
7
7. Transfer onion to the slow cooker.
8
8. Add curry paste and ginger paste to the skillet.
9
9. Sauté until fragrant, about 1 minute.
10
10. Pour in 1 can of coconut milk.
11
11. Reduce heat to medium-low and simmer until the liquid reduces by half, about 10 minutes.
12
12. Whisk in the remaining can of coconut milk, chicken stock, and peanut butter.
13
13. Bring the mixture to a boil, then reduce heat to low and simmer until the liquid thickens, about 5 minutes.
14
14. Pour the sauce over ingredients in the slow cooker and stir gently to combine.
15
15. Set slow cooker to Low and cook 4 to 6 hours until vegetables are tender and chicken reaches 165°F internal temperature.
16
16. About 20 minutes before serving, stir in lemon juice, fish sauce, and brown sugar to taste.
17
17. Stir in 1/2 cup of the peanuts.
18
18. Serve over the cooked jasmine rice and top with the remaining 1/2 cup of peanuts.

Nutrition per serving

Based on 12 servings · USDA data

Calories486

Protein35g

Carbs46g

Fat18g

Fiber4g

Sodium648mg

Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.

Nutrition values are estimates based on USDA data and may vary.