Thai Chicken Curry {Slow Cooker or Instant Pot Method}

cookingclassy.com

JenniferPickles

1 (14 oz) can coconut milk

½ cup low-sodium chicken broth

3 Tbsp red curry paste, such as Mae Ploy or Thai Kitchen

1 tsp brown sugar

½ tsp ground coriander

½ tsp ground cumin

1 Tbsp peeled and minced ginger

2 tsp peeled and minced garlic

Salt

1 ½ lbs boneless, skinless chicken breasts* (3 large)

1 ½ cups ½-inch thick diced carrots (3 medium)

½ small yellow onion, thinly sliced

1 stalk lemongrass, outer layer removed, cut into 4 pieces

1 large red bell pepper, cored and sliced into 2-inch strips

2 Tbsp creamy peanut butter

1 Tbsp fresh lime juice

1 Tbsp fish sauce

¼ cup chopped cilantro, divided

Cooked jasmine rice or brown rice, for serving

⅓ cup chopped unsalted peanuts, for serving

Directions at cookingclassy.com

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