Ingredients

The following ingredients have 4 Servings
  • 1 (14 oz) can coconut milk 
  • 1 Tbsp Thai red curry paste (I used mild, find it in the Asian section of the grocery store)
  • 2 cups chicken broth
  • 1 lb boneless, skinless chicken breasts or thighs, cut into cubes
  • 6 oz white mushrooms, sliced
  • 2 Tbsp lemongrass stir-in paste (you can find this by the herbs in the produce section)
  • 2 fresh limes,  juiced
  • 1/2 cup cilantro, chopped
  • Salt and pepper

Instruction

  • Combine coconut milk, red thai curry paste, broth, chicken, mushrooms, lemongrass paste in your slow cooker.
  • Cover and cook on low for 4 hours or on high for 2-3 hours.
  • Stir in lime juice and cilantro. Salt and pepper to taste.
  • Ladle into bowls and serve.