VIETNAMESE CHICKEN CURRY IN A CROCK POT

Vietnamese Chicken Curry in a Crock Pot image

Provided by thatgirlcancook

Categories Stew

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 16

8 chicken thighs, bone-in, skin removed
2 large sweet potatoes, peeled and cut into chunks
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 -4 carrots, peeled and cut into chunks
1 large onion, large dice
4 -5 garlic cloves, chopped
3 -4 stalks lemongrass, cut into large pieces and bruised
2 inches piece ginger, sliced
3 tablespoons curry powder (Vietnamese or Madras style)
2 -3 bay leaves
3 tablespoons fish sauce
2 (13 1/2 ounce) cans coconut milk
2 cups chicken broth
1 cup peas (optional)
basil or Thai basil, to garnish

Steps:

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