Slow-Cooker Chicken Curry

By mschweickert

Ingredients

• 1 14-ounce can Thai coconut milk
• 1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
• 2 teaspoons fish sauce
• 2 teaspoons minced peeled fresh ginger
• Finely grated zest and juice of 1 lime, plus wedges for serving
• 1 stalk lemongrass
• 1/4 cup roasted unsalted peanuts, plus more for topping
• 1 pound small red-skinned potatoes, halved
• 2 pounds skinless, boneless chicken thighs
• Kosher salt
• Cooked white rice, for serving
• Chopped fresh cilantro, for topping

Preparation

Step 1

Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.

Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.

Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

Photograph by Ryan Dausch