Slow cooker Thai ginger peanut butter curry

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There is one recipe that beats all others in my house and it is this one. It has, over the last decade, become a staple slow cooker meal we simply couldn’t go without at least every few weeks. And, as it is easy to prepare, it sure is a winner! I hope you enjoy it as much as we do.


8 chicken thighs (about 1kg)

1 jar of salsa (depending on how spicy you want your curry is how hot a salsa you choose)

1/4 cup of peanut butter

2 tablespoons lime juice

1 tablespoons soy sauce

1 tablespoon crushed ginger


1/2 bunch coriander, chopped

1/4 cup of peanuts, crushed up into small chunks


Chop the chicken into large chunks (not too small or it will disintegrate too much during cooking)

Make a paste of the salsa, peanut butter, lime juice, soy and ginger.

Add to the chicken in a crock pot and cook on high for 3-4 hours until chicken is cooked.

Serve on a bed of rice. (Or quinoa if you are looking for a healthy option).

Garnish with a large handful of chopped coriander and a handful of crushed unsalted peanuts!  The more coriander the better – yum!


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