Slow Cooker Thai Chicken Curry

INGREDIENTS

1 14 ounce can

coconut milk

1/2 cup

low-sodium chicken broth

3 tbsp

red curry paste, (such as Mae Ploy or Thai Kitchen)

1 tsp

brown sugar

1/2 tsp

ground coriander

1/2 tsp

ground cumin

1 tbsp

peeled and minced ginger

2 tsp

peeled and minced garlic

Salt

1 1/2

lbs boneless, skinless chicken breasts* ((3 large))

1 1/2 cups

1/2-inch thick diced carrots ((3 medium))

1/2

small yellow onion, (thinly sliced)

stalk lemongrass, (outer layer removed, cut into 4 pieces)

large red bell pepper, (cored and sliced into 2-inch strips)

2 tbsp

creamy peanut butter

1 tbsp

fresh lime juice

1 tbsp

fish sauce

1/4 cup

chopped cilantro, (divided)

Cooked jasmine rice or brown rice, (for serving)

1/3 cup

chopped unsalted peanuts, (for serving)