We know you love your Instant Pot and air fryer, but this classic has been around for decades for a reason. We’ve got some new recipes for you to try!
Thai Peanut Chicken with Spicy Lime Mango
1 1/2 pounds boneless skinless chicken thighs or breasts
3-4 tablespoons Thai red curry paste using more or less to your taste
2 teaspoons ground ginger
3 tablespoons sesame oil or extra virgin olive oil
1/4 cup fresh Thai basil or regular basil, chopped
1/4 cup fresh cilantro, chopped, plus more for serving
1 (14-ounce) can full fat coconut milk
1/4 cup low sodium soy sauce
2 tablespoons fish sauce (optional, but recommended)
1/2 cup creamy peanut butter
juice of 1 lime
steamed rice, for serving
roasted peanuts and Persian cucumbers, for serving
SPICY LIME MANGO
1 mango, diced
1 jalapeño, seeded and chopped
juice and zest from 1 lime
Toss the chicken with the 2 tablespoons Thai red curry paste, ginger, and 1 tablespoon oil. Let sit for 5 minutes.
Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, basil, and cilantro. Transfer the chicken to the slow cooker. Add the coconut milk, soy sauce, and fish sauce (if using). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Remove the lid, stir in the peanut butter and lime juice. Cook 20-30 minutes on high to thicken the sauce. Note; there is going to be a lot of sauce.
To make the spicy lime mango, combine all ingredients in a bowl.
Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.
– – –
NEED A NEW CROCKPOT? OUR PICK:
Not only is this slow cooker big enough to feed 7+ people, but the Hamilton Beach Stay or Go Portable 6-Quart Programmable Slow Cooker has a very convenient FlexCook setting that lets you cook at two different temps. The lid also has clips that make it easy to take it to your next dinner gathering.
Click the links below for more delicious crockpot recipes!