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 ½ cup water, coconut milk, curry paste, ginger, and lime zest in 6-8 quart slow cooker.
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)
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