Step 1

In the slow cooker, combine all the curry sauce ingredients first: coconut milk, water, tomato sauce, fish sauce (or soy sauce), garlic, ginger, curry powder, sugar, cayenne pepper, salt. Gently stir to combine all the ingredients together.

Step 2

Add chicken, potatoes and carrots.

Step 3

Gently press the chicken and veggies into the sauce to make sure the sauce covers all the chicken, potatoes and carrots.

Step 4

Slow cook on HIGH for about 4-5 hours or 6-7 hours on LOW. Depending on how thick you cut your potatoes and carrots, cooking time will vary. Check the chicken to make sure it’s cooked through and to your desired texture. If you don’t want mushy chicken, monitor the pot more.

Step 5

For a thicker sauce, make a cornstarch slurry: Combine the cornstarch and water. Stir to remove all lumps and add to the chicken with sauce. Gently stir the sauce and cover the crock pot. Continue cooking for about 10 minutes or until the sauce thickens a bit more.

Step 6

Serve as a soup or with rice, pasta, noodles or bread for dipping.