1 (14 oz) can coconut milk
1 Tbsp Thai curry paste
2 cups water
2 tsp chicken bouillon granules
3/4 lb boneless, skinless chicken breasts or thighs, cut into small cubes
4 oz white mushrooms, sliced
2 lemongrass stalks, bruised
2 limes, juiced
1/2 cup cilantro, chopped
Salt and pepper
1. Combine milk, curry paste, water, bouillon, chicken, mushrooms and lemongrass in slow cooker.
2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3. Remove lemongrass and discard.
4. Add in juice of limes and cilantro. Plenty of salt and pepper to taste. Stir and serve.
Recipe found HERE