Ingredients

The following ingredients have 4 Servings
  • 1 (14 oz) can coconut milk
  • 1/2 cup low-sodium chicken broth
  • 3 Tbsp red curry paste, (such as Mae Ploy or Thai Kitchen)
  • 1 tsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 Tbsp peeled and minced ginger
  • 2 tsp peeled and minced garlic
  • Salt
  • 1 1/2 lbs boneless, skinless chicken breasts* ((3 large))
  • 1 1/2 cups 1/2-inch thick diced carrots ((3 medium))
  • 1/2 small yellow onion, (thinly sliced)
  • 1 stalk lemongrass, (outer layer removed, cut into 4 pieces)
  • 1 large red bell pepper, (cored and sliced into 2-inch strips)
  • 2 Tbsp creamy peanut butter
  • 1 Tbsp fresh lime juice
  • 1 Tbsp fish sauce
  • 1/4 cup chopped cilantro, (divided)
  • Cooked jasmine rice or brown rice, (for serving)
  • 1/3 cup chopped unsalted peanuts, (for serving)

Instruction

  • In a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt (about 1/4 tsp). 
  • Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking.
  • Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used. 
  • Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
  • Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.