Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp mild curry powder
  • 2 tbsp tomato paste
  • 1 cup low-sodium chicken stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 cup frozen peas
  • 1 tbsp fresh lime juice

Instructions:

  1. Lay the diced onion, minced garlic, and grated ginger at the bottom of the slow cooker. Arrange the chicken thigh chunks in a single layer over the aromatics and nestle the cubed potatoes around the chicken.
  2. In a medium bowl, whisk together the coconut milk, red curry paste, curry powder, tomato paste, chicken stock, salt, and pepper until smooth.
  3. Pour the sauce mixture evenly over the chicken and vegetables. Cover with the lid and cook on Low for 6 hours or High for 3 hours, until the chicken is fork-tender.
  4. Stir in the frozen peas during the last 15 minutes of cooking.
  5. Just before serving, stir in a squeeze of fresh lime juice to brighten the flavors.