Curry Chicken
MAKE 5 SERVINGS
10 small boneless skinless chicken thighs1 yellow onion, thinly sliced2 (13.5-ounce) cans coconut milk1 (4-ounce) jar green curry paste3 cloves garlic, minced2 tablespoons tomato paste1 tablespoon kosher salt1 tablespoon lime zest1 teaspoon ground ginger1 teaspoon crushed red pepper2 red bell peppers, thinly sliced1 tablespoon cornstarch1 tablespoon waterHot cooked jasmine rice, to serveToppings: fresh basil leaves, chopped salted peanuts, lime wedges, and thinly sliced green onion
1. In a 6-quart slow cooker, add chicken and yellow onion.
2. In a medium bowl, whisk together coconut milk, curry paste, garlic, tomato paste, salt, lime zest, ginger, and crushed red pepper. Pour over chicken mixture. Cover and cook on high for 3 hours. Stir in bell pepper.
3. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir cornstarch…
