Thai Crockpot Curry Chicken

We enjoyed this red Thai curry made in the crockpot. I liked the addition of veggies that I usually don't use in curry, like cauliflower and butternut squash. (I subbed the squash for the sweet potato in this recipe.) In Italy one can buy pre-cut butternut squash rear-round, so that's what I used here. (It's labeled "zucca", or pumpkin.)

Thai Crockpot Curry Chicken   

adapted from Carlsbad Cravings 

CURRY SAUCE

1 14. oz can full-fat unsweetened coconut milk
2-4 tablespoons red curry paste depending on brand 
1 tablespoon freshly grated ginger
4-6 garlic cloves, minced
2 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
1 bay leaf or dried kaffir lime leaf
1 teaspoon dried basil
1/2 tsp EACH onion powder, ground coriander

CHICKEN AND VEGGIES

1 1/4 lbs. boneless, skinless chicken thighs, trimmed of fat
1 large sweet potato, peeled, chopped into 1/2-inch pieces (OR equivalent pumpkin or butternut squash)
2 cups cauliflower florets
1 bell pepper (any color), sliced

ADD LATER

1 1/2 tablespoons cornstarch
1/4 cup water
2 tablespoons lime juice
1/4 cup creamy peanut butter
2-4 teaspoons sriracha/Asian chili sauce

GARNISH (PICK YOUR FAVES)

crushed peanuts or cashews 
lime juice to taste
fresh basil
fresh cilantro

sweet Thai chili garlic sauce

1.  Add curry sauce: Lightly spray slow cooker insert with cooking spray. Add the Curry Sauce ingredients and whisk to combine. Add the chicken, cauliflower and sweet potatoes and stir to combine, making sure the chicken is submerged after stirring. You can add the bell peppers now for soft bell peppers or about ⅓ way through cooking for firmer peppers.

2.  Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through to 165 degrees F on an instant-read thermometer. (Always check for doneness on the earlier end of the cooking window, then cook on as needed.) Meanwhile, in a small bowl, whisk the cornstarch together with ¼ cup water to make a slurry. Stir into the slow cooker along with the peanut butter and lime juice. Shred the chicken right in the crockpot with 2 forks. 

3. Cook UNCOVERED on HIGH for 15-20 minutes, until the sauce thickens. Add desired amount of Asian chili sauce to taste. Adjust to taste with lime juice, soy sauce, etc. Garnish servings with optional crushed peanuts, casshews, fresh basil, cilantro, lime juice and chili sauce. Serve with rice.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **