Crock-Pot Thai Peanut Butter Chicken Curry
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Food Faith Fitness · by Jonathan Porter★ 4.9 (11)

Crock-Pot Thai Peanut Butter Chicken Curry

NUTRITION · PER SERVING250M COOK
CAL 24%·PRO 70%
CARBS 38G32% OF CAL
10G FIBER0G ADDED0G INTRINSIC16G OTHER12G TOTAL SUGAR
FAT 22G40% OF CAL
6G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken simmered in a creamy Thai peanut curry with sweet potatoes and vegetables. Rich and flavorful with minimal prep.

mainthaichickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound boneless, skinless chicken thighs
  • 2 cups sweet potato ((260 grams) cut into 1-inch cubes)
  • 1 cup unsweetened almond milk
  • 1 cup light canned coconut milk
  • 1/4 cup reduced-sodium soy sauce (plus additional for serving, optional (gluten-free, if needed))
  • 3 tablespoons natural creamy peanut butter
  • 4 teaspoons red curry paste
  • 2 teaspoons fresh ginger (minced)
  • 1 teaspoon fish sauce
  • 1 teaspoon coconut sugar
  • 4 teaspoons Tapioca starch
  • 1 red bell pepper (roughly chopped)
  • 2 cups cauliflower (cut into large florets)
  • 3 cups broccoli (cut into large florets)
  • Cauliflower rice, or white rice (for serving)
  • Cilantro (for garnish)
  • Green onion (for garnish)
  • Peanuts (for garnish)
  • Sriracha (for serving, optional)
PREP
10M
SODIUM
1160MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.