Ingredients

• Boneless skinless chicken thighs, diced - 1 kg
• Kosher salt - 1.5 tsp, divided
• Black pepper - 1 tsp
• Neutral oil (for frying) - 1 tbsp
• Yellow onion, diced - 1 large
• Garlic, minced - 4 cloves
• Fresh ginger, grated - 1 tbsp
• Coconut milk - 400 ml (1 can)
• Chicken stock - 240 ml (1 cup)
• Soy sauce - 2 tbsp
• Curry powder - 1.5 tbsp
• Smooth peanut butter - 130 g (1/2 cup)
• Sriracha - 1 tbsp
• Lime juice - 2 tbsp
• Water chestnuts, sliced, drained - 225 g (1 can)
• Red bell pepper, sliced - 1 large
• Green beans, trimmed, halved - 200 g
• Roasted peanuts, crushed (to serve) - 1/4 cup

Steps

1. Pat dry and season {{Boneless skinless chicken thighs, diced:1 kg}} with {{Kosher salt:1 tsp}} and {{Black pepper:1 tsp}}.
2. Heat {{Neutral oil (for frying):1 tbsp}} in a large skillet over medium-high. Add {{Boneless skinless chicken thighs, diced:1 kg}} in batches and sear until well browned; transfer to the slow cooker.
3. In the same pan, add {{Yellow onion, diced:1 large}} and cook until softened, 3–4 minutes. Stir in {{Garlic, minced:4 cloves}} and {{Fresh ginger, grated:1 tbsp}} for 1 minute, then transfer aromatics to the slow cooker.
4. In the slow cooker, whisk together {{Coconut milk:400 ml}}, {{Chicken stock:240 ml}}, {{Soy sauce:2 tbsp}}, {{Curry powder:1.5 tbsp}}, {{Smooth peanut butter:130 g}}, {{Sriracha:1 tbsp}}, {{Lime juice:2 tbsp}}, and {{Kosher salt:0.5 tsp}} until smooth.
5. Stir to coat the seared chicken and aromatics evenly in the sauce.
6. Cover and cook on Low for about 4 hours (or High for 2–3 hours) until the chicken is very tender.
7. Stir in {{Water chestnuts, sliced, drained:225 g}}, {{Red bell pepper, sliced:1 large}}, and {{Green beans, trimmed, halved:200 g}}. Cook on High 20–30 minutes until vegetables are tender-crisp.
8. Taste and adjust seasoning to preference (more soy, lime, or salt if needed).
9. Serve hot and finish with {{Roasted peanuts, crushed (to serve):1/4 cup}}.