Healthy crockpot chicken curry recipe that is easy to make for a midweek dinner. Thai coconut milk, curry paste, cilantro, and dry roasted peanuts combine with chicken to create a delicious dinner.
Whisk 1/2 cup water, coconut milk, curry past, ginger and lime zest in 6-8 quart slow cooker. Either smash the lemongrass stalk with flat side of knife or meat mallet and tie into a knot.
Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs, and gently press to submerge in the liquids. Cover and cook on low for 7 hours. (mine was good at 6 hours)
Uncover slow cooker and skim off the fat. Stir in the lime juice and season with kosher salt.
Break up chicken into smaller pieces and let stand for 5 minutes, or until the sauce thickens slightly. Discard lemongrass stalk.
Serve curry over jasmine rice and top with peanuts and chopped cilantro.
Adapted from Food Network