CHICKEN CURRY

 1/2 cup water

1 can (14-oz) Thai coconut milk
1/4 cup red curry paste mixed with 1 tbsp sugar
2 tsp fish sauce
2 tsp minced fresh ginger
1 lime - zest finely grated and flesh cut into 4 wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping servings
1 lb small red-skinned potatoes, halved
2 lb skinless, boneless chicken thighs
Kosher salt
Cooked white rice for 4, for serving
Chopped fresh cilantro for garnish

Whisk together the first 6 ingredients (only zest of lime) in a 6 to 8-quart slow cooker.

Smash the lemongrass stalk with a meat mallet or the flat side of a knife and tie in a knot. Add to the cooker along with the peanuts and potatoes.

Top everything with the chicken and gently press to submerge. Cover and cook on low 7 hours.

Uncover the cooker and skim off some of the fat. Stir in the lime juice and season with the salt.

Break up the chicken into smaller chunks and allow to stand for 5 minutes until the sauce thickens slightly. Discard the lemongrass before serving!

Serve with the rice; top with the peanuts, cilantro and lime wedges.

 Food Network Photo & Recipe