- 3 Tbsp canola oil
- 3 lbs skinless tone-in chicken thighs
- 3 cloves garlic, minced
- 2 shallots, minced
- 3 Tbsp Madras-style curry powder (I did mild)
- 1 Tbsp firmly packed dark brown sugar
- 1 tsp red pepper flakes (I did 1/4 tsp)
- Freshly ground pepper
- 2 lemongrass stalks, trimmed and cut into 1 inch pieces
- 1 inch piece fresh ginger, peeled and cut into 4 slices
- 1 C chicken broth
- 1 can unsweetened coconut milk
- 2 Tbsp fish sauce
- 3 carrots, cut into 1 inch chunks
- 1 sweet potato (about ¾ lb) peeled and cut into 1 inch chunks
- 3 Tbsp finely shredded fresh basil
- Salt to taste-don’t know when to add it, but it’s needed.
Heat canola oil over medium-high heat. Cook chicken thighs until nicely browned, about 4 minutes per side. Remove from pan and set aside.
Add garlic, shallots to pan and saute just until fragrant, about 30 seconds. Add curry powder, brown sugar, red pepper flakes, 1 tsp pepper, the lemongrass, and ginger and saute until the spices are fragrant and well blended with the garlic and shallots, about 30 seconds. Add the broth and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Stir in the coconut milk and fish sauce and bring to a boil.
Transfer coconut mixture to a slow cooker. Add chicken thighs, carrots, and sweet potato pushing them into the mixture. Cover and cook until the chicken is opaque throughout and the chicken and vegetables are very tender (3 hours on high setting and 6 hours on low).
Garnish with basil.
William Sonoma