About this recipe:You'll never guess this Thai-style peanut curry is made with chicken thighs! They taste more flavourful than chicken breasts which can become very dry in a slow cooker. Plus they cost less money.
180g spicy salsa
65g crunchy peanut butter
180ml light coconut milk
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons freshly grated ginger
900g skinless chicken thighs
70g chopped peanuts, for serving
2 tablespoons chopped coriander, for serving
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Method Prep:15min › Cook:8hr › Ready in:8hr15min
Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar and ginger in the bowl of a slow cooker; mix well. Place the chicken thighs in the sauce; spoon mixture over chicken to coat.
Place the lid on the slow cooker and set to Low. Cook until the chicken thighs are tender and the sauce has thickened, about 8 to 9 hours. Garnish with peanuts and freshly chopped coriander before serving.