Slow Cooker Thai Chicken Curry

Ingredients

• 1 can coconut milk
• 1/2 cup low-sodium chicken broth
• 3 Tbsp red curry paste, such as Mae Ploy or Thai Kitchen
• 1 tsp brown sugar
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 Tbsp peeled and minced ginger
• 2 tsp peeled and minced garlic
• Salt
• 1 1/2 lbs boneless, skinless chicken breasts
• 1 1/2 cups 1/2-inch thick diced carrots
• 1/2 small yellow onion, thinly sliced
• 1 stalk lemongrass, outer layer removed, cut into 4 pieces
• 1 large red bell pepper, cored and sliced into 2-inch strips
• 2 Tbsp creamy peanut butter
• 1 Tbsp fresh lime juice
• 1 Tbsp fish sauce
• 1/4 cup chopped cilantro, divided
• Cooked jasmine rice or brown rice, for serving
• 1/3 cup chopped unsalted peanuts, for serving

Directions

1. In a 5 – 7 quart slow cooker, combine the coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger, and garlic. Add salt with a light hand, about 1/4 tsp.
2. Add the chicken, carrots, and onions to the slow cooker, then tuck the lemongrass down into the liquid. Cover and cook on low heat until the chicken is tender and cooked through, about 5 hours, adding the bell pepper for the last 45 minutes.
3. Lift the chicken out of the slow cooker and let it sit for a few minutes, then shred it. Take out the lemongrass if you used it.
4. Stir the peanut butter, lime juice, and fish sauce into the curry in the slow cooker. Add the shredded chicken back in, along with half of the cilantro.
5. Taste and add a little more salt if needed, about another 1/4 tsp. Serve warm with rice, then finish with peanuts and the remaining cilantro.