Crockpot Thai Chicken Peanut Curry

This recipe is only 227 calories per one cup serving for all of you working on those New Year’s resolutions!

Prep Time: 25 minutes

Cook Time: 30 minutes

Feeds: 4-6 people. Yields 12 cups


  • 2 pounds chicken
  • 4 tablespoons coconut oil (or olive oil)
  • 4 tablespoons Thai red curry paste
  • 1 can (13.5 oz) of coconut milk
  • 6 tablespoons peanut butter
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1/4 onion, chopped
  • 2-4 tablespoons red chili paste
  • 1/2 can water chestnuts, chopped
  • 1 habanero, seeded and minced
  • 2 cups stir fry veggies
  • optional garnish: cilantro
  • optional garnish: green onion
  • optional garnish: peanuts

Place all ingredients, except for the veggies in crockpot and cook for 6-8 hours on low. My grocery store doesn’t stock red chili paste so I make my own – tbl coconut oil + tsp chili powder + tsp garlic + tsp salt + tsp pepper. Add the veggies for the last 20 minutes. I would recommend serving over rice!

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