Crockpot Thai Peanut Butter Chicken Curry

INGREDIENTS

1 lb

Boneless skinless chicken thighs

2 cups

Sweet potato, (cut into 1 inch cubes (260g))

1 cup

Elmhurst Milked Peanuts

1 cup

Light canned coconut milk

1/4 cup

Reduced-sodium soy sauce (+ additional for serving, optional)

3 tbsp

Natural creamy peanut butter

4 tsp

Red curry paste

2 tsp

Fresh ginger, (minced)

1 tsp

Fish sauce

1 tsp

Coconut sugar

4 tsp

Tapioca starch

Red bell pepper, (roughly chopped)

2 cups

Cauliflower, (cut into large florets)

3 cups

Broccoli, (cut into large florets)

Cilantro, (for garnish)

Green onion, (for garnish)

Peanuts, (for garnish)

Sriracha, (for serving, optional)

Cauliflower rice, or white rice, (for serving. *)