This delicious Thai-inspired chicken satay curry combines tender chicken thighs with the rich flavors of coconut cream, peanut butter, and aromatic spices. Slow-cooked to perfection, it’s creamy, flavorful, and incredibly easy to prepare. Serve it over rice or noodles for a comforting and hearty meal.

INGREDIENTS YOU’LL NEED:

6 chicken thighs (bone-in or boneless, skin removed)
2 tsp salt
1/2 tsp ground black pepper
1 tbsp peanut oil (optional, for browning)
2 cups coconut cream
1/3 cup creamy peanut butter
2 tbsp light brown sugar
2.5 tbsp red curry paste
2 tbsp soy sauce (or gluten-free alternative)
1.5 tbsp minced garlic (about 4 cloves)
4 tbsp fresh lime juice (divided)
1/2 tsp ground cumin
2 tbsp chopped cilantro (for garnish)
1 red chili (sliced, for garnish)

HOW TO MAKE SLOW COOKER CHICKEN SATAY CURRY:

STEP-BY-STEP INSTRUCTIONS:

Season the Chicken: Begin by seasoning the chicken thighs with 2 teaspoons of salt and 1/2 teaspoon of ground black pepper, ensuring they are well coated on all sides.
Optional Browning: For added flavor, heat 1 tablespoon of peanut oil in a skillet over medium heat. Brown the chicken thighs on both sides, about 2-3 minutes per side, until they develop a golden crust. This step is optional but adds an extra layer of richness to the dish.
Prepare the Satay Sauce: In your slow cooker, combine the coconut cream, creamy peanut butter, light brown sugar, red curry paste, soy sauce, minced garlic, 2 tablespoons of fresh lime juice, and ground cumin. Stir the ingredients together until they form a smooth, well-blended sauce.
Add the Chicken to the Slow Cooker: If you browned the chicken, transfer the chicken thighs directly into the slow cooker, nestling them into the satay sauce. If you skipped the browning step, simply add the raw seasoned chicken thighs into the slow cooker.
Slow Cook the Chicken: Cover the slow cooker with the lid and cook the chicken on high for 2 hours or low for 6-8 hours, depending on your schedule. The chicken should become tender and easily fall apart.
Add Final Touches: Once the chicken is fully cooked, stir in the remaining 2 tablespoons of fresh lime juice for a tangy, bright finish. Taste and adjust seasoning if necessary, adding more salt or lime juice to balance the flavors.
Garnish and Serve: Garnish the curry with freshly chopped cilantro and sliced red chili for an extra kick of heat. Serve the chicken satay curry over fluffy rice or noodles, spooning the creamy peanut sauce generously over the top. Enjoy this comforting and flavorful dish!

HELPFUL TIPS:

Coconut Cream vs. Coconut Milk: Coconut cream is thicker and richer than coconut milk, adding a velvety texture to the curry. If you only have coconut milk, you can use it, but the sauce will be slightly less creamy.
Spice Level: Adjust the spice level by adding more or less red curry paste, depending on your heat tolerance. You can also omit the red chili garnish if you prefer a milder dish.
Optional Garnishes: Crushed peanuts, lime wedges, or green onions can also be added as garnishes for added texture and flavor.

DETAILS:

Prep Time: 20 minutes
Cook Time: 2-8 hours (depending on slow cooker setting)
Total Time: 2 hours 20 minutes – 8 hours 20 minutes
Yield: 4-6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Thai-inspired
Diet: Gluten-Free (with appropriate soy sauce substitution)

NOTES:

For a healthier version, you can use light coconut milk instead of coconut cream, but the sauce will be less rich.
Chicken thighs are recommended for their tenderness and flavor, but you can substitute chicken breasts if preferred. Just be mindful that breasts may cook slightly faster and can dry out more easily, so monitor them during the cooking process.

FREQUENTLY ASKED QUESTIONS:

Can I make this dish in an Instant Pot?
Yes, you can make this curry in an Instant Pot. Use the sauté function to brown the chicken first (if desired), then add the sauce ingredients. Cook on the manual high-pressure setting for 10-12 minutes, followed by a natural pressure release.

Can I make this dish dairy-free?
This recipe is naturally dairy-free, thanks to the use of coconut cream. Just ensure that any additional ingredients, like soy sauce, are free from hidden dairy or gluten if you’re following a specific dietary restriction.

Can I freeze the leftovers?
Yes, this chicken satay curry freezes well. Let it cool completely, then store in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.

STORAGE INSTRUCTIONS:

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut cream to loosen the sauce if needed.
In the Freezer: For longer storage, freeze the curry in individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

RELATED RECIPES:

If you enjoyed this Slow Cooker Chicken Satay Curry, try these other slow-cooker favorites:

Slow Cooker Thai Green Curry
Peanut Butter Chicken with Coconut Rice
Slow Cooker Butter Chicken
Coconut and Lime Chicken Curry

CONCLUSION:

This Slow Cooker Chicken Satay Curry is a perfect blend of creamy, savory, and slightly spicy flavors that will satisfy your craving for comfort food with a Thai-inspired twist. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to impress with its rich, peanuty sauce and tender chicken.

Slow Cooker Chicken Satay Curry

Author: Martha

Print Recipe

Description

Ingredients

Scale

6 chicken thighs (bone-in or boneless, skin removed)
2 tsp salt
1/2 tsp ground black pepper
1 tbsp peanut oil (optional, for browning)
2 cups coconut cream
1/3 cup creamy peanut butter
2 tbsp light brown sugar
2.5 tbsp red curry paste
2 tbsp soy sauce (or gluten-free alternative)
1.5 tbsp minced garlic (about 4 cloves)
4 tbsp fresh lime juice (divided)
1/2 tsp ground cumin
2 tbsp chopped cilantro (for garnish)
1 red chili (sliced, for garnish)

Instructions

Season the Chicken: Begin by seasoning the chicken thighs with 2 teaspoons of salt and 1/2 teaspoon of ground black pepper, ensuring they are well coated on all sides.
Optional Browning: For added flavor, heat 1 tablespoon of peanut oil in a skillet over medium heat. Brown the chicken thighs on both sides, about 2-3 minutes per side, until they develop a golden crust. This step is optional but adds an extra layer of richness to the dish.
Prepare the Satay Sauce: In your slow cooker, combine the coconut cream, creamy peanut butter, light brown sugar, red curry paste, soy sauce, minced garlic, 2 tablespoons of fresh lime juice, and ground cumin. Stir the ingredients together until they form a smooth, well-blended sauce.
Add the Chicken to the Slow Cooker: If you browned the chicken, transfer the chicken thighs directly into the slow cooker, nestling them into the satay sauce. If you skipped the browning step, simply add the raw seasoned chicken thighs into the slow cooker.
Slow Cook the Chicken: Cover the slow cooker with the lid and cook the chicken on high for 2 hours or low for 6-8 hours, depending on your schedule. The chicken should become tender and easily fall apart.
Add Final Touches: Once the chicken is fully cooked, stir in the remaining 2 tablespoons of fresh lime juice for a tangy, bright finish. Taste and adjust seasoning if necessary, adding more salt or lime juice to balance the flavors.
Garnish and Serve: Garnish the curry with freshly chopped cilantro and sliced red chili for an extra kick of heat. Serve the chicken satay curry over fluffy rice or noodles, spooning the creamy peanut sauce generously over the top. Enjoy this comforting and flavorful dish!

Notes

For a healthier version, you can use light coconut milk instead of coconut cream, but the sauce will be less rich.
Chicken thighs are recommended for their tenderness and flavor, but you can substitute chicken breasts if preferred. Just be mindful that breasts may cook slightly faster and can dry out more easily, so monitor them during the cooking process.