Slow-cooker Thai Red Curry with chicken

This was my first foray into Thai food. I ran across this recipe and loved the idea of having chicken simmer in a curry sauce. It smelled amazing and I thought it tasted pretty great. I switched up my ingredients a bit from the base recipe I used. I served it over jasmine rice.

I added half a jalapeño, a yellow onion and subbed out ground ginger for fresh grated ginger. I added three carrots cut in 1/4 slices, two Yukon gold potatoes cubed and about a cup of chopped kale towards the end of the cook. I put a light sear on the chicken thighs before adding them to the pot and I added a slurry of cornstarch, 1 tbsp. Next time I would simmer the chicken on its own in the sauce for maybe 40 minutes and then add in my veggies.

by miassecret