Thai Coconut-Curry Chicken

4 - 8
PersonalPoints™ per serving
Total Time
2 hr 45 min
15 min
2 hr 30 min
Coconut milk and red curry paste create the foundation for this Thai-inspired dish, but the key addition is peanut butter. Add a sprinkle of scallions, cilantro, crunchy peanuts, and lime juice to tie all the flavors together.


Light unsweetened coconut milk

13½ fl oz

Table salt

1 tsp(s)

Uncooked cauliflower

½ head(s), medium, broken into small florets

Uncooked potato(es)

1 pound(s), scrubbed, and cut into 3/4 inch chunks

Sweet potato baked without salt

1 medium item(s), peeled, and cut into 3/4 inch pieces

Sweet red pepper(s)

1 medium, cut into 3/4 inch pieces

Uncooked carrot(s)

2 medium, cut into 1/2 inch slices

Uncooked boneless skinless chicken breast

30 oz

Creamy peanut butter with omega-3

2 tbsp(s)



Uncooked scallion(s)

3 medium, thinly sliced

Unsalted dry roasted peanuts

2 tbsp(s), salted, chopped

Fresh lime(s)

1 item(s), cut into wedges


  1. In a 4- to 6-qt slow cooker, whisk together coconut milk, 4 tsp curry paste, and salt until blended. Add cauliflower, both potatoes, bell pepper, and carrots; toss until mixed well.
  2. Rub 2 tsp curry paste all over chicken and place on top of vegetable mixture. Cover and cook until chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on High or 5 to 6 hours on Low.
  3. Transfer chicken to a cutting board and cut into bite-size pieces or shred using two forks. Cover and keep warm.
  4. In a cup, stir together peanut butter and remaining 1 tsp curry paste. Stir into slow cooker; add chicken, stirring until combined well. Spoon chicken-vegetable mixture evenly onto 6 plates or into bowls. Sprinkle with cilantro, scallions, and peanuts, and serve with lime wedges.
  5. Per serving: 1 1/2 cups chicken curry and 1 tsp peanuts


Serving idea: Cooked white rice, like jasmine, is a classic partner for this dish. But brown would also work well, adding an earthiness to the curry.