1 lb skinless chicken thighs
1 medium sweet potato, peeled, cut into cubes
1 medium onion, diced
1/2 cup diced tomato
3 garlic clives, minced
1 tsp minced fresh ginger
1 cup chicken brothe
3 tbsp Panang curry paste
1/2 cup tomato paste
3 tbsp Thai fish sauce
3 tbsp brown sugar
4 kaffir leaves finely chopped or zest & juice of 1 lime
1/4 -1/2 tsp crushed red pepper flakes to taste
1 can coconut milk
Toasted Roti or Naan Bread for serving
Fresh Chopped Cilantro for garnish
1. Add the chicken, sweet potato, onion, tomato, garlic, and ginger to the bottom of the slow cooker.
2. In a small bowl, combine the broth, *curry paste, tomato paste, fish sauce, brown sugar, kaffir leaves or lime, and pepper flakes. Pour the mixture over the chicken. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
3. Remove the lid and stir in the coconut milk. Cook on high for additional 20 minutes or until heated through.
4. Eat this with rice and some toasted Roti or Naan. Garnish with cilantro if you like.
*If you can't find Panang curry paste, substitute by mixing 2 1/2 tbsp red curry paste, 1/2 tsp cumin, and 1/2 tsp coriander.