Ingredients
1cancoconut milk,(14 oz)
½cuplow-sodium chicken broth
3tbspred curry paste,(such as Mae Ploy or Thai Kitchen)
1tspbrown sugar
½tspground coriander
½tspground cumin
1tbspginger,peeled and minced
2tspgarlic,peeled and minced
salt
1½lbschicken breasts,boneless, skinless
1½cupscarrots,½-inch thick diced
½smallyellow onion,thinly sliced
1stalklemongrass,cut into 4 pieces, outer layer removed
1largered bell pepper,cored and sliced into 2-inch strips
2tbspcreamy peanut butter
1tbspfresh lime juice
1tbspfish sauce
¼cupcilantro,chopped, divided
jasmine rice,Cooked, or brown rice, for serving
⅓cupunsalted peanuts,chopped, for serving
Preparation
In a 5 to 7-quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt.
Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat for about 5 hours until chicken is cooked through and tender, while adding in bell pepper during the 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. Serve warm with rice, sprinkle with peanuts and remaining cilantro.
