Thai Green Curry Chicken with Peanuts

I was headed out of town for a few days, so I wanted to make a dish for my husband that he would enjoy while I was away. Of course, my boys were not that into this dish, so I made them a big pasta dish that they always prefer - penne pasta with homemade marinara sauce. Oh, the day my kids ask me to make them Thai Curry Chicken, I will literally fall over in shock. That will be one happy day for me. My kids are definitely missing out, because this dish was fantastic {as my husband would say}. He claims this is one of his new favorite dishes. It is full of health, has a great light flavor {that isn't overwhelming}, and the chicken is tender, tender, tender. The best part about this dish is making your own curry paste from fresh lemongrass, cilantro and ginger, rather than buying it. This dish is simply pure health and goodness {and makes for great leftovers}.

Ingredients:

• 1 large yellow onion, peeled and chopped
• 3 stalks fresh lemon grass, sliced and chopped*
• 1 cup fresh cilantro
• 2 jalapenos, seeded and chopped
• 1/4 cup chicken broth
  
• 1/4 cup fresh ginger, chopped
• 4 tsp garlic, minced
• 1 Tbsp ground coriander
• 2 tsp lime juice
• 2 tsp sugar
• 1 can coconut milk
• 1 1/2 tsp kosher salt

• 8 to 12 boneless chicken thighs, rinsed
  
• 2 red bell peppers, seeded and cut into strips
• 1/2 cup dry-roasted peanuts
• 1/4 cup chopped fresh cilantro or basil
• salt and pepper, to taste
• 3 cups white jasmine rice
  

1. To make the green curry paste: In a food processor, combine chopped onion, chopped lemongrass, 1 cup chopped cilantro, chopped jalapenos, chicken broth, ginger, coriander, lime juice, sugar, coconut milk and kosher salt. Puree until curry is creamy.
2. Place chicken thighs, bell pepper strips and curry paste in 5 quart {or larger} Crock Pot. Stir together. Cover and cook on Low for 6 to 8 hours.
   
3. Prepare jasmine rice as indicated 30 minutes prior to serving.
4. Combine peanuts to Crock Pot during last 30 minutes of cooking. Stir and cover.
   
5. Serve chicken and curry over jasmine rice. Top with chopped fresh cilantro or basil. Season with salt and pepper to taste.
   

Enjoy!

{Tip!} *To prepare Lemongrass, you want to chop only the inner tender core. To do this, you want to peel off and discard a few layers of the exterior leaves. You will only use about 4 to 5 inches of the lower part of the stalk. Since the actual 'blades' of the stalk are rough and hard, you only want to make sure to use the inner heart of the Lemongrass, which is tender and white. Thinly slice the 'heart' of the lemon grass, then mince, crush or purify in your food processor.