Slow-Cooker Chicken Curry | Recipe Cart
3.7 (21) Export 9 ingredients for grocery delivery Step 1 Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to
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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
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