Slow Cooker Chicken Curry
Delicious red chicken curry made easy in the crock-pot with coconut milk, potatoes, and served over a bed of jasmine rice.
from 1 vote
(15 oz) can
unsweetened coconut milk
red curry paste
boneless, skinless chicken breast
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.
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