Vietnamese Chicken Curry in a Crock Pot Recipe

Ingredients

• 8 chicken thighs, bone-in, skin removed
• 2 large sweet potatoes, peeled and cut into chunks
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 3 -4 carrots, peeled and cut into chunks
• 1 large onion, large dice
• 4 -5 garlic cloves, chopped
• 3 -4 stalks lemongrass, cut into large pieces and bruised
• 2 inches piece ginger, sliced
• 3 tablespoons curry powder (Vietnamese or Madras style)
• 2 -3 bay leaves
• 3 tablespoons fish sauce
• 2 (13 1/2 ounce) cans coconut milk
• 2 cups chicken broth
• 1 cup peas (optional)
• basil or Thai basil, to garnish