Slow-Cooker Chicken Curry | Recipe Cart | Recipe Cart

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