Vietnamese Chicken Curry in a Crock Pot

• chicken thighs, bone-in, skin removed↗8
• large sweet potatoes, peeled and cut into chunks↗2
• red bell pepper, chopped↗1⁄2
• green bell pepper, chopped1⁄2
• carrots, peeled and cut into chunks↗3 -4
• large onion, large dice↗1
• garlic cloves, chopped↗4 -5
• stalks lemongrass, cut into large pieces and bruised3 -4
• piece ginger, sliced2
• curry powder (Vietnamese or Madras style)↗3 tablespoons
• bay leaves↗2 -3
• fish sauce↗3 tablespoons
• coconut milk↗2 cans

  (13 1/2 ounce)

• chicken broth↗2 cups
• peas (optional)↗1 cup
• basil or Thai basil, to garnish↗

Step-by-step instructions

1. 1

   Start by searing chicken thighs in a frying pan. Add to Crock Pot.

2. 2

   Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.

3. 3

   In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.

4. 4

   Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.

5. 5

   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.

6. 6

   Cover.

7. 7

   Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.

8. 8

   Add peas at the end, when ready to serve. They add a nice color.

9. 9

   Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!

10. 10

    Garnish with basil. Enjoy!