1. Start by searing chicken thighs in a frying pan. Add to Crock Pot. 2. Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken. 3. In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste. 4. Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture. 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. Cover. 7. Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender. 8. Add peas at the end, when ready to serve. They add a nice color. 9. Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread! 10. Garnish with basil. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
