Ingredients

  • 1 13.5-ounce can coconut milk
  • 1 tablespoon dark brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Thai red or green chili paste (you can add more if you like things really spicy, just be careful this stuff's hot!!)
  • 1 teaspoon fish sauce (optional)
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 1-inch knob ginger, peeled and grated
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1/2 large eggplant, peeled and cut into chunks
  • 2 medium sweet potatoes
  • 2 pounds bone-in skinless chicken thighs (about 6 thighs)
  • White rice
  • 1 lime, cut into wedges, to garnish
  • 2 scallions, thinly sliced, to garnish
  • 1/2 cup chopped cilantro, to garnish
  • 1/2 cup chopped basil, to garnish

Yield

Serves: 4 servings

Preparation

 

 

In the bowl of a crock pot combine the coconut milk, brown sugar, soy sauce, chili paste, and fish sauce (if you're using it). To that add the onion, garlic, ginger, bell peppers, eggplant, sweet potatoes, and chicken. Turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

 

 

Serve the curry with prepared rice and garnish with lime wedges, scallions, cilantro, and basil.