Crockpot Chicken Curry
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.
Ingredients
- 14 oz Thai coconut milk
- ¼ cup Mason curry paste
- 2 tsp peeled and minced fresh ginger
- 1 lime, zested
- 1 stalk of lemongrass or 2 tsp of lemongrass paste
- ¼ cup dry roasted unsalted peanuts, plus more for topping
- 1 lb red-skinned potatoes, halved
- 2 lbs skinless, boneless chicken thighs
- kosher salt
- cooked jasmine rice, for serving
- chopped cilantro
Instructions
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Whisk ½ cup water, coconut milk, curry paste, ginger, and lime zest in 6-8 quart slow cooker.
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Add the lemongrass paste, 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)
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Uncover slow cooker and skim off the fat. Stir in the lime juice and season with kosher salt.
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Break up chicken into smaller pieces and let stand for 5 minutes, or until the sauce thickens slightly. Discard lemongrass stalk.
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Serve curry over jasmine rice and top with peanuts and chopped cilantro.
Recipe Notes
Adapted from Food Network