Ingredients

• 2 tablespoons olive oil , divided
• 3 pounds boneless , skinless chicken thighs, cut into bite-sized pieces
• 6 reds potatoes , peeled and cubed
• 2 cups carrots , cut into bite-size chunks
• 1 cup mixed red , Optional
• 2 onions , cut into chunks
• 4 tablespoons Thai red curry paste , such as Maesri Masaman Curry
• 1 tablespoon fresh ginger paste , such as Gourmet Garden
• 2 teaspoons lemongrass paste , such as Gourmet Garden
• 2 , 14 ounce
• 2 cups chicken stock , Kitchen Basics
• 0.25 cups peanut butter
• 4 tablespoons lemon juice
• 3 tablespoons fish sauce , or more to taste
• 2 tablespoons brown sugar , or more to taste
• 1 cup dry roasted peanuts , chopped, divided
• 6 cups cooked jasmine rice

Instructions

1. 1 Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
2. 2 Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
3. 3 Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
4. 4 Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
5. 5 Minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.

Nutrition per serving