Thanks so much for being here for Crock Pot Wednesday.  I hope you will decide to share a favorite slow cooker recipe of yours.  Link it up with Mister Linky below.

Do you ever get in a cooking rut?  I know I do if I am not careful.  It’s so convenient to fix those easy, tried and true favorites all of the time.  No hassle.  No real fuss.

My problem is that I don’t like to be bored.  That is especially true when it comes to mealtime.  But like many of you, I work hard and come home tired.  That is one reason I really like using my Crock Pot one, two or more times a week.  It makes my mealtime preparation much easier and less hectic.  I’m really trying lately to make myself attempt different ideas.  The slow cooker is not just about soups and stews…nothing wrong with those though!  I’ll take a rich, flavorful soup or stew on a cold winter evening ANY time!  Thank you very much:)

This Vietnamese Chicken Curry is full of tropical flavors that will transport you to the land of coconut and WARMTH!  (I know that some of you aren’t in the deep freezer right now, but please have sympathy for those of us who are:)

3 Tablespoons canola oil
3 pounds bone-in chicken thighs
3 cloves garlic, minced
2 shallots, minced
3 Tablespoons Madras-style curry powder
1 Tablespoon firmly packed dark brown sugar
1 teaspoon red pepper flakes
2 lemongrass stalks, trimmed and cut into 1-inch pieces*
1-inch piece fresh ginger, peeled and cut into 4 slices
1 cup chicken broth
1 (13 1/2-ounce) can unsweetened coconut milk
2 Tablespoons fish sauce
3 carrots, cut into 1-inch chunks
1 sweet potato, about 3/4 pound, peeled and cut into 1-inch chunks
2 Tablespoons finely shredded basil

In a large frying pan over medium-high heat, warm the canola oil.  Working in batches, cook the chicken thighs until nicely browned, about 4 minutes per side.  Remove from pan and set aside.

Add the garlic and shallots to the pan and sauté over medium-high heat just until fragrant, about 30 seconds.  Add the curry powder, brown sugar, red pepper flakes, 1 teaspoon pepper, the lemongrass, and ginger and sauté 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 the coconut milk mixture to the slow cooker.  Add the 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, about 3 hours on HIGH or 6 hours on LOW.

Transfer the chicken, vegetables and sauce to a warmed platter.  Garnish with the basil and serve at once.

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Link up with Mister Linky to join in Crock Pot Wednesday. Thanks so much!