This crock-pot red chicken curry is not only delicious but also incredibly easy to make. With the addition of coconut milk and potatoes, it's a creamy and flavorful dish that will leave you wanting more. Serve it over a bed of fragrant jasmine rice for the perfect meal.
In a medium bowl, whisk together water, coconut milk, curry paste, sugar, fish sauce, and ginger.
Using the side of a large knife or a mallet, smash the lemongrass stalk.
In a 6-8 quart slow cooker, place chicken breasts on the bottom. Add diced potatoes and pour sauce over top. Add lemongrass stalk.
Cover and cook on low for 5-6 hours until the chicken is done.
Uncover the slow cooker and season with salt and pepper, to taste. Lightly shred the chicken breasts with two forks and stir to incorporate back into the sauce. Discard the lemongrass.
Serve curry over bed of jasmine rice and top with peanuts, cilantro, and a wedge of lime.