Crockpot Thai Peanut Stew That Feels Like a Warm Hug After a Long Day
This Crockpot Thai Peanut Stew is the kind of dinner that saves you when your brain’s offline and takeout just doesn’t sound good. It’s packed with chickpeas, sweet potatoes, kale, and a rich peanut-coconut base that’s creamy, savory, and just a little spicy. No sautéing, no extra steps. Just dump, stir, and let the slow cooker do its thing.
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I’ve made this Crockpot Thai Peanut Stew more times than I can count. It’s the kind of recipe I turn to when I’m too tired to cook but still want something warm, satisfying, and full of flavor. The ingredients are mostly things I already have, like canned chickpeas, peanut butter, and a sweet potato that’s been sitting around. Somehow, it always comes together like magic.
The sauce gets rich and creamy in the slow cooker, and the sweet potatoes soak up all the Thai flavors while the kale softens just enough to disappear into the mix. It’s one of those meals that feels like comfort food without needing anything extra. Still, I love spooning it over jasmine rice or tossing in some rice noodles to make it stretch into lunch the next day.
Pro Tip: This stew thickens beautifully overnight, making the leftovers even better the next day. It’s perfect for meal prep, just reheat and top with fresh lime or crushed peanuts to wake it back up.
Serving Suggestions
This stew is hearty enough to serve on its own in a bowl with a handful of chopped peanuts and a squeeze of fresh lime. For a more filling meal, spoon it over steamed jasmine or basmati rice. You can also pair it with coconut rice or rice noodles. If you like extra heat, top it with sliced red chilies or a drizzle of chili oil just before serving.
More Crockpot Recipes
- This Crockpot Chicken Parmesan is one of those easy dinners that delivers every time. It’s simple to prep, slow-cooked in marinara, topped with melty cheese and golden breadcrumbs, and perfect for a cozy weeknight meal.
- If sticky, saucy chicken is your thing, don’t miss this one. These crockpot honey garlic chicken thighs are sweet, savory, and slow-cooked until perfectly tender. It’s one of those no-effort dinners that still feels like a win.
- Making Indian food at home doesn’t have to mean extra effort. This Crockpot Butter Chicken is rich, creamy, and built for busy nights. It’s a slow cooker dinner that brings bold flavor with minimal prep.
Tried this Crockpot Thai Peanut Stew? Let me know how it turned out in the comments. And if you’re saving easy vegan crockpot recipes, this one deserves a top spot on your board.
Equipment
Ingredients
- 2 cans chickpeas (15 oz each), drained and rinsed
- 2 cups sweet potatoes cubed
- 1 cup kale stems removed and chopped
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons Thai red curry paste (check the label to ensure it's vegan. Thai Kitchen and Maesri are good options)
- 1 teaspoon ground coriander
- ½ teaspoon chili flakes optional
- 1 can full-fat coconut milk
- 1½ cups vegetable broth
- Salt to taste
- ½ lime jucied
- Fresh cilantro and roasted peanuts for serving
Instructions
- Add the chickpeas, sweet potatoes, kale, onion, garlic, and ginger to the crockpot.
- In a medium bowl, whisk together the peanut butter, soy sauce, red curry paste, coconut milk, vegetable broth, ground coriander, and chili flakes until smooth. Pour this mixture over the ingredients in the crockpot.
- Cover and cook on low for 6–7 hours or high for 4 hours, until the sweet potatoes are tender and the stew has thickened.
- Stir in lime juice just before serving. Taste and add salt if needed.
- Serve hot, garnished with fresh cilantro, roasted peanuts, and extra lime wedges. Enjoy on its own or with steamed jasmine rice.
Notes
- Coconut milk: Full-fat coconut milk gives the creamiest texture, but you can use lite coconut milk if you prefer a thinner consistency.
- Sweet potatoes: Cut into evenly sized chunks to ensure even cooking.
- Chickpeas: Canned chickpeas make this a true dump-and-go recipe, but you can use cooked-from-scratch chickpeas if you have them on hand.
- Red curry paste: Most brands are vegan, but not all. Check the label. Thai Kitchen and Maesri are two vegan-friendly options.
- Make it spicier: Add more chili flakes or a sliced fresh chili with the other ingredients if you like more heat.
- Storage: Leftovers will keep in the fridge for up to 4 days and also freeze well.
