Vietnamese Chicken Curry in a Crock Pot

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READY IN: 5hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start by searing chicken thighs in a frying pan. Add to Crock Pot.
  • Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.
  • In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.
  • Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.
  • Add chicken broth until vegetables are almost, but not quite covered by the liquid. May use more or less than the 2 cups called for.
  • Cover.
  • Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.
  • Add peas at the end, when ready to serve. They add a nice color.
  • Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!
  • Garnish with basil. Enjoy!
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