Slow Cooker Curried Chicken

Ingredients:

• 1 kg of skinless and boneless chicken thighs
• 1 can (400 g) of Thai coconut milk
• 1/4 cup massaman curry paste (or red curry paste and 1 tbsp sugar)
• 2 teaspoons fish sauce
• 2 tsp. chopped peeled ginger root
• Finely grated zest and juice of 1 lime and lime wedges for serving
• 1 stalk of lemongrass
• 1/4 cup roasted peanuts, plus extra for serving
• 450 g small red potatoes, halved
• Cooked white rice for serving
• Chopped fresh cilantro for serving

Preparation:

1. In a 6-8 quart slow cooker, combine 0.5 cups of water, coconut milk, Massman curry paste, fish sauce, ginger, and lime zest. Pound the lemongrass stalk with the back of a knife or meat mallet and tie it into a knot. Add the lemongrass, peanuts, and potatoes to the slow cooker. Place the chicken thighs on top and press gently to submerge them. Close the lid and cook on low for 7 hours.
2. Open the slow cooker and skim some of the fat from the surface of the sauce. Add lime juice and season with salt. Shred the chicken into smaller pieces. Let sit for 5 minutes until the sauce thickens slightly. Remove and discard the lemongrass.
3. Serve the curry with rice. Top with peanuts, cilantro, and lime wedges.