Slow Cooker Thai Chicken Ginger Peanut Curry 51



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There is one recipe that beats all others in my house and it is this one. It is known as “The Winter Curry” and has, over the last decade, become a staple slow cooker meal we simply couldn’t go without at least every few weeks. And, as it is easy to prepare, it sure is a winner! I hope you enjoy it as much as we do.



8 chicken thighs (about 1kg)

1 jar of salsa (depending on how spicy you want your curry is how hot a salsa you choose)

1/4 cup of peanut butter

2 tablespoons lime juice

1 tablespoons soy sauce

1 tablespoon crushed ginger



1/2 bunch coriander, chopped

1/4 cup of peanuts, crushed up into small chunks



Chop the chicken into large chunks (not too small or it will disintegrate too much during cooking)

Make a paste of the salsa, peanut butter, lime juice, soy and ginger.

Add to the chicken in a crock pot and cook on high for 3-4 hours until chicken is cooked.

Serve on a bed of rice. (Or quinoa if you are looking for a healthy option).

Garnish with a large handful of chopped coriander and a handful of crushed unsalted peanuts!  The more coriander the better – yum!

Rebecca Wilson

Rebecca Wilson is the founder and publisher of Starts at Sixty. The daughter of two baby boomers, she has built the online community for over 60s by listening carefully to the issues and seeking out answers, insights and information for over 60s throughout Australia. Rebecca is an experienced marketer, a trained journalist and has a degree in politics. A mother of 3, she passionately facilitates and leads our over 60s community, bringing the community opinions, needs and interests to the fore and making Starts at Sixty a fun place to be.

  1. Sounds great but what sort of salsa please?

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