Ingredients
- 1 (14 oz) can coconut milk (lite is okay)
- 1 Tbsp Thai curry paste (I used mild)
- 2 cups water + 2 tsp chicken bouillon granules (or 1 tsp Shirley J chicken bouillon) OR 2 cups chicken broth
- 3/4 lb boneless, skinless chicken breasts or thighs, cut into small cubes (optional)
- 4 oz white mushrooms, sliced
- 2 lemongrass stalks, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife)
- Fresh lime juice, to taste (I used about 2 limes)
- 1/2 cup cilantro, chopped
- Salt and pepper
Directions
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Combine milk, curry paste, water, bouillon, chicken, mushrooms and lemongrass in slow cooker.
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ver and cook on LOW for about 4 hours, or on HIGH for about 2-3.
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Remove lemongrass and discard. Remove chicken and cut into small pieces.
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Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.