Slow Cooker Chicken Massamun Curry

 

Serves 4 to 5

Ingredients

  • 1 tablespoon avocado oil
  • 1½ lb boneless skinless chicken thighs
  • ¼ cup Thai & True Massamun Curry Paste, divided
  • 1½ cans 14-oz cans of full-fat coconut milk
  • 1 tablespoon fresh ginger, grated
  • 4 garlic cloves, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon coconut sugar
  • 1 lb petite golden potatoes, halved or quartered
  • 2 medium carrots, cut into ½-inch pieces

For serving

  • Cooked jasmine rice
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

  1. Heat the avocado oil in a large non-stick pan over high heat. 
  2. Rub 2 tablespoons of Thai & True Massamun Curry Paste into the chicken thighs. When the oil in the pan is hot, place the chicken thighs in the pan and sear for 2 minutes on each side. 
  3. Transfer the seared chicken thighs to the bowl of your slow cooker.
  4. To make the curry sauce, transfer the remaining 2 tablespoons of Thai & True Massamun Curry Paste to a mixing bowl. Add the coconut milk, ginger, garlic, soy sauce, fish sauce, and coconut sugar. Whisk to combine.
  5. Place the potatoes and carrots in the bowl of your slow cooker, then pour the curry sauce over the chicken and veggies. Stir gently to submerge the vegetables in the sauce. 
  6. Cook on high for 2 to 3 hours or on low for 4 to 6 hours. When done, the chicken should be moist and falling apart and the vegetables should be tender.