Slow Cooker Chicken Massaman Curry

365daysofcrockpot.com

Dani Sieferman

3 Tbsp red Thai curry paste (I used mild)

1 tsp grated fresh ginger

1 ½ lbs boneless, skinless chicken thighs

2 Tbsp brown sugar

3 Tbsp fish sauce

3 Tbsp Worcestershire sauce

⅓ cup peanut butter

3 baked Russet potatoes, cut into cubes

1 (13.5 oz) can coconut milk

1 fresh lime, juiced

2 Tbsp quick-cooking tapioca

Garnish with peanuts and cilantro, if desired

Directions at 365daysofcrockpot.com

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