Slow Cooker Massaman Chicken Curry recipes

Ingredients

• 3 pounds boneless skinless chicken thighs, cut into bite sized chunks
• 2 tablespoons olive or coconut oil
• 2 onions, cut into chunks
• 1 cup mixed red, yellow, orange bell peppers, cut into bite sized chunks (optional)
• 2 cups carrots, cut into bite size chunks
• 6 red skin potatoes, peeled and cubed
• 2 (13.66 oz) cans Coconut Milk
• 4 tablespoons thai red curry paste (used: Maesri Thai masaman curry)
• 1 tablespoon fresh ginger paste (used: Gourmet Garden Ginger)
• 2 teaspoons fresh lemongrass paste (used: Gourmet Garden Lemongrass)
• 4 tablespoons fresh lemon juice (about 2 small lemons)
• 3 tablespoons fish sauce, to taste
• 2 tablespoons brown sugar, to taste
• 2 cups chicken stock (used: Kitchen Basics Chicken Stock)
• ¼ cup peanut butter
• 1 cup chopped dry roasted peanuts
• 6 to 8 cups cooked Jasmin or Botan Rice for serving

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