Creamy Crock-Pot Curry

Have you tried curry? Do you love it, or are you not familiar with it? This curry recipe has a mild, spicy-sweet flavor. It is creamy and oh, so delicious! We all end up going back for seconds. The best part? The recipes yields 8 servings and is a cost effective meal that you can enjoy over and over. You can even use frozen chicken! Be sure to measure all ingredients, and don’t leave anything out.

The Red Thai Curry Paste, fish sauce (it’s a liquid), and coconut milk can all be found on the Asian isle in your grocery store.

3 level TBS red thai curry paste
1 tsp grated fresh ginger
1.5 LBS boneless, skinless chicken breasts
2 TBS brown sugar
3 TBS fish sauce
3 TBS Worcestershire sauce
1/3 C creamy peanut butter
3 potatoes, cut into small cubes
10 baby carrots (or 2 small peeled carrots), diced
1 (13.5 oz) can coconut milk
1 lime, juiced
3 TBS quick cooking tapioca (thickening agent)

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Combine all ingredients into slow cooker except chicken, potatoes, and carrots. Mix until smooth. Add in carrots and potatoes. Give it a stir. Then nestle that chicken right in there! Cook on low for 4-6 hrs. About 30 minutes before serving, remove the chicken and shred and return to crock-pot. That’s it! Serves well with rice, biscuits, or salad!