Slow Cooker Chicken Curry
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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